Easy Cheesy Chicken Enchiladas
This simple cheesy chicken enchilada recipe is perfect for weeknight meals. It's so fast to prepare and full of flavor!
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Servings: 8 enchiladas
Calories: 417kcal
Ingredients
- 4 cups cooked chicken shredded or chopped
- 1 1/2 cups shredded cheddar cheese divided
- 2 cups enchilada sauce
- 8 tortillas
Instructions
- Preheat oven to 425 degrees.
- Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.4 cups cooked chicken, 1 1/2 cups shredded cheddar cheese, 2 cups enchilada sauce
- Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.8 tortillas
- Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
- Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
Notes
- For a simpler prep, I recommend using flour tortillas. They are more pliable and roll easily without pre-treating. However, corn tortillas are also a delicious option!
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1enchilada | Calories: 417kcal | Carbohydrates: 33g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 941mg | Fiber: 3g | Sugar: 4g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.