Ingredients
Filling
- 1 ½ cups cooked shredded chicken
- ¼ cup enchilada sauce
- Salt and black pepper, to taste
Assembly & Topping
- 2 cups enchilada sauce, divided (including ¼ cup for filling)
- 8 corn or flour tortillas
- 2 ½ cups shredded Mexican-blend cheese, divided
Optional Toppings
- Diced onions
- Chopped cilantro
- Sour cream
- Shredded lettuce
- Cotija cheese
Instructions
- Prepare the chicken filling: In a large bowl, combine the shredded chicken with ¼ cup of enchilada sauce and a generous pinch of salt and black pepper. Mix well and taste, then adjust seasoning as needed to your preference.
- Warm the tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave for 1 minute, flipping halfway through, until pliable. For flour tortillas, microwave on a plate for 1 minute, flipping halfway, until warm and pliable.
- Assemble the enchiladas: Evenly distribute the chicken mixture and 1 cup of shredded cheese among the tortillas. Roll each tortilla tightly to close and place seam side down in a large baking dish.
- Top and bake: Pour the remaining 1 ¾ cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 ½ cups shredded cheese on top. Bake in a preheated 350ºF oven for 20 minutes until the cheese is melted, bubbly, and golden in spots.
- Serve and garnish: Remove the enchiladas from the oven and serve immediately. Garnish with any desired toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese for added flavor and texture.
Notes
- You can use leftover cooked chicken, store-bought rotisserie chicken, or homemade shredded chicken for the filling.
- For enchilada sauce, homemade versions are recommended for authentic flavor, but store-bought sauces work well as a time-saving option.
- If using flour tortillas, which tend to be larger than corn, add an additional ½ cup cooked shredded chicken to ensure adequate filling.
- To prepare more traditional enchiladas, shallow fry corn tortillas briefly to make them pliable, then dip in warm enchilada sauce before filling and rolling.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days, or freeze cooled enchiladas by wrapping tightly in foil and placing in a freezer-safe container or bag.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
