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chicken enchiladas

chicken enchiladas

Cheesy, comforting, and full of flavor, these chicken enchiladas are the ultimate family favorite. Made with tender shredded chicken, a rich red sauce, and melty cheese, this recipe is perfect for quick dinner ideas and easy meals. Whether you’re trying a chicken enchiladas easy red sauce version or loading them with extra cheese for cheesy chicken enchiladas, this recipe is a keeper.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 ½ cups red enchilada sauce store-bought or homemade
  • 6 flour or corn tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • ½ tsp chili powder optional, for extra spice
  • Fresh cilantro sour cream, or avocado (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet. Add onion and garlic; sauté until softened.
  3. In a bowl, combine shredded chicken with ½ cup enchilada sauce, sautéed onion mixture, and ½ cup cheese.
  4. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
  5. Pour remaining enchilada sauce over the rolled tortillas. Top with the rest of the shredded cheese.
  6. Bake for 20–25 minutes, until cheese is bubbly and slightly golden.
  7. Garnish with cilantro, sour cream, or avocado slices. Serve hot.

Notes

  • To save time, use rotisserie chicken or leftover cooked chicken.
  • Warm tortillas before rolling to prevent cracking.
  • For creamier enchiladas, mix ¼ cup sour cream into the filling.
  • Spice lovers can add jalapeños or hot sauce to the filling or sauce.