Easy Chicken Enchiladas
Easy chicken enchiladas are a quick and delicious weeknight dinner that kids will love.
Equipment
- 9x13 baking dish
- Mixing Bowls
Ingredients
Main Ingredients
- 2 cups shredded chicken linked to recipe
- 2.25 cups enchilada sauce divided
- 2 cups shredded cheese I like monterey, colby jack, cheddar, or a blend of these, divided
- 0.5 cup sweet white or yellow onion finely chopped (optional)
Instructions
Cooking Instructions
- Preheat oven to 375F (190C).
- In a large bowl, combine shredded chicken with ¾ cup of enchilada sauce, 1 cup of shredded cheese, and onions, if using.
- Spread a thin layer of enchilada sauce over the bottom of a 9x13” baking dish, set aside.
- Warm tortillas one at a time in a heated skillet, about 10 seconds per side.
- Lay tortillas flat and scoop about ¼-⅓ cup of filling per tortilla. Fold the edges of each tortilla over the center and place seam side down into the prepared baking dish. Repeat with all tortillas/filling.
- Drizzle remaining enchilada sauce over the enchiladas, and evenly sprinkle remaining 1 cup of cheese overtop.
- Transfer to center rack of preheated oven and bake for 20-25 minutes, until cheese is melted and bubbly and enchiladas are heated through.
- Serve warm plain or with sour cream, guacamole, and/or cilantro.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1enchiladaCalories: 229kcalCarbohydrates: 24gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 649mgPotassium: 170mgFiber: 4gSugar: 5gVitamin A: 524IUVitamin C: 2mgCalcium: 152mgIron: 1mg
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