Ingredients
1 ½ cups cooked shredded chicken
2 cups enchilada sauce, divided
8 corn or flour tortillas
2 ½ cups shredded Mexican-blend cheese, divided
Salt and black pepper, to taste
Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat oven: Set to 350ºF (175ºC).
- Prepare chicken filling: In a large bowl, combine shredded chicken with ¼ cup of enchilada sauce. Season with salt and pepper to taste. Mix well.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 1 minute, flipping halfway through until warm and pliable.
- Assemble enchiladas: Place a portion of the chicken mixture on each tortilla. Sprinkle 1 cup of shredded cheese over the filling. Roll the tortillas tightly and place seam-side down in a baking dish.
- Add sauce and cheese: Pour the remaining 1 ¾ cups enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 ½ cups shredded cheese on top.
- Bake: Bake for 20 minutes until the cheese is melted and bubbly.
- Serve: Garnish with desired toppings such as cilantro, sour cream, diced onions, avocado, or cotija cheese.
Notes
- Chicken: Use leftover chicken, a rotisserie chicken, or cook your own. Shred finely for easier rolling.
- Enchilada sauce: Homemade sauce gives the best flavor, but store-bought works in a pinch. Try red, green, or white sauce for variety.
- Flour tortillas: If using larger flour tortillas, you may need an extra ½ cup of shredded chicken to fill them properly.
- Authentic method: Lightly fry corn tortillas in a small amount of oil for 5–10 seconds per side. Drain excess oil and dip in sauce before filling.
- Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze cooled enchiladas for up to 2 months.
- Prep Time: 10 min
- Cook Time: 20 min