# Easy Chicken Enchiladas

> These Easy Chicken Enchiladas make the best Mexican dinner! They're stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Servings:** 4
**Calories:** 371 kcal per serving
**Storage:** Refrigerate up to 4 days (can freeze up to 3 months)

---

## Ingredients

- 1 1/2 cups cooked shredded chicken
- 2 cups easy enchilada sauce, divided
- 8 corn or flour tortillas (see note if using flour tortillas)
- 2 1/2 cups shredded Mexican-blend cheese, divided
- Salt and pepper, to taste
- Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

---

## Shopping List

### 🥩 Meat & Poultry
- [ ] 1 1/2 cups cooked shredded chicken (or make your own)

### 🧀 Dairy
- [ ] 2 1/2 cups shredded Mexican-blend cheese

### 🌮 Mexican
- [ ] 2 cups enchilada sauce (easy or authentic recipe recommended)
- [ ] 8 corn or flour tortillas

### 🥬 Optional Toppings
- [ ] Diced onions
- [ ] Fresh cilantro
- [ ] Sour cream
- [ ] Shredded lettuce
- [ ] Cotija cheese

### 🧂 Pantry
- [ ] Salt
- [ ] Black pepper

---

## Instructions

1. **Preheat oven.** Preheat oven to 350°F. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

2. **Prepare tortillas.**
   - **If using corn tortillas:** Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
   - **If using flour tortillas:** Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

3. **Assemble enchiladas.** Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

4. **Top and bake.** Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

5. **Serve.** Serve immediately and garnish with desired toppings.

---

## Notes

- **For the chicken:** You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- **For the enchilada sauce:** I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.
- **If using flour tortillas:** Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup cooked shredded chicken for the filling.
- **To store enchiladas:** Place them in an airtight container and refrigerate for up to 4 days.
- **To freeze enchiladas:** Let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.

---

## Nutrition

**Serving:** 2 enchiladas | **Calories:** 371 kcal | **Carbohydrates:** 25g | **Protein:** 24g | **Fat:** 19g | **Saturated Fat:** 10g | **Polyunsaturated Fat:** 1g | **Monounsaturated Fat:** 0g | **Trans Fat:** 0g | **Cholesterol:** 50mg | **Sodium:** 800mg | **Potassium:** 130mg | **Fiber:** 4g | **Sugar:** 4g | **Vitamin A:** 1350 IU | **Vitamin C:** 0mg | **Calcium:** 420mg | **Iron:** 1.1mg