Ingredients
1 ½ cups cooked shredded chicken
2 cups enchilada sauce, divided
8 corn or flour tortillas
2 ½ cups shredded Mexican-style cheese, divided
Salt and black pepper, to taste
Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Chicken Filling: In a large bowl, combine shredded chicken with ¼ cup enchilada sauce. Season with salt and pepper, mixing well. Taste and adjust seasoning if necessary.
- Warm Tortillas:
- Corn tortillas: Wrap in a damp paper towel and microwave for 1 minute, flipping halfway through.
- Flour tortillas: Microwave on a plate for 1 minute, flipping halfway through.
- Assemble Enchiladas: Fill each tortilla evenly with chicken mixture and 1 cup of shredded cheese. Roll tightly and place seam-side down in a baking dish.
- Add Sauce and Cheese: Pour the remaining 1 ¾ cup enchilada sauce over the rolled tortillas. Top with the remaining 1 ½ cups shredded cheese.
- Bake: Bake in preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with desired toppings like cilantro, sour cream, diced onions, or cotija cheese. Serve warm.
Notes
- Chicken Options: Use leftover shredded chicken, rotisserie chicken, or cook your own.
- Enchilada Sauce: Homemade sauce adds the best flavor, but store-bought works well for convenience.
- Flour Tortillas: If using flour tortillas, consider adding an extra ½ cup of shredded chicken to fill them properly.
- Authentic Method: Shallow fry corn tortillas for 5–10 seconds per side before assembling to prevent sogginess. Dip in warm sauce, fill, roll, and top with extra sauce and cheese.
- Storage: Refrigerate in an airtight container up to 4 days.
- Freezing: Cool completely, then store in a freezer-safe container or wrap in foil and freeze. Reheat in the oven before serving.
- Prep Time: 10 min
- Cook Time: 20 min