Description
Make these simple, cheesy chicken enchiladas for a fast family dinner. This recipe uses pre-cooked chicken for quick assembly.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded Cheddar cheese, divided
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1/2 cup water
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce and 1/2 cup of the combined cheeses.
- Warm the tortillas briefly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly dipping each tortilla in the oil/water mixture.
- Dip each tortilla briefly into the remaining enchilada sauce to coat lightly.
- Spoon about 2 tablespoons 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.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
Notes
- Use rotisserie chicken to save time on cooking the chicken.
- For softer tortillas, mix the oil and water together and briefly dip each tortilla before filling.
- You can substitute 1/2 cup of sour cream into the chicken filling for a creamier texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 95