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Chicken Enchiladas

A comforting dish of soft tortillas filled with tender chicken, smothered in rich enchilada sauce, and topped with melting cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken You can use rotisserie chicken for speed
  • 1 cup enchilada sauce Store-bought or homemade
  • 1 cup shredded cheese Cheddar or a Mexican blend works great
  • 8 small tortillas
  • 1/2 cup chopped onion Sweet or yellow onions are perfect
  • 1/2 cup sour cream Plain yogurt can be used as a substitute
  • 1 tablespoon olive oil For sautéing
Optional toppings
  • chopped cilantro
  • sliced jalapeños

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
  3. In a bowl, combine the cooked shredded chicken with half of the enchilada sauce and sautéed onions. Stir until everything is well mixed.
  4. If your tortillas are stiff, warm them in a dry skillet or microwave for a few seconds to make them pliable.
Assembly and Baking
  1. Take a tortilla, add a generous serving of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat until all the chicken mixture is used.
  2. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle shredded cheese on top. Bake in the preheated oven for about 25 minutes or until the cheese is bubbly and golden brown.
Serving
  1. Let them cool for a few minutes, then serve with a dollop of sour cream and your favorite optional toppings like chopped cilantro or jalapeños.

Notes

To save time, prepare the filling a day in advance and store it in the fridge. Make sure to warm the tortillas before rolling to avoid cracking. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days or frozen for up to three months.