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Easy Shredded Chicken Enchiladas for Busy Weeknights

Two rolled easy chicken enchiladas smothered in red sauce and melted cheese, showing shredded chicken filling.
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Make this family favorite dinner with minimal effort. These easy chicken enchiladas are cheesy, saucy, and perfect for a quick Mexican dinner when you need a satisfying meal fast.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, green chiles, sour cream, chili powder, cumin, and garlic powder. Mix until the chicken is evenly coated.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  4. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  6. Top generously with the shredded cheese.
  7. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
  8. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For make ahead chicken enchiladas, assemble the dish completely, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if cooking straight from the refrigerator.
  • If you prefer white chicken enchiladas, substitute the red enchilada sauce with a creamy white sauce or cream of chicken soup mixed with milk.
  • Use corn tortillas if you need a gluten free option, but warm them longer to prevent tearing.

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Find it online: https://yummagnet.com/easy-chicken-enchiladas-recipe/