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Quick and Easy Shredded Chicken Enchiladas

Close-up of two easy chicken enchiladas covered in red sauce and melted cheddar cheese in a white baking dish.
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Prepare these simple, cheesy chicken enchiladas fast for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 8 corn tortillas
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the shredded chicken, sour cream, and half of the shredded cheese until combined.
  3. Warm the vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the warm oil to soften it, about 5 seconds per side.
  4. Spoon about two tablespoons of the chicken mixture down the center of each softened tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the remaining half of the shredded cheese over the sauce.
  7. Bake for 20 minutes, or until the cheese is melted and the sauce is bubbly.

Notes

  • You can use rotisserie chicken to save time.
  • For a make-ahead option, assemble the enchiladas, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.
  • Use your favorite store-bought enchilada sauce.

Nutrition

Find it online: https://tasteportfolio.com/easy-chicken-enchiladas-recipe/