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Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas are a quick and comforting dinner made with shredded chicken, green chile enchilada sauce, and melty cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded rotisserie chicken works great
  • 8 pieces tortillas flour or corn; flour is softer and easier to roll
  • 2 cups green chile enchilada sauce mild or medium depending on heat preference
  • 2 cups shredded cheese cheddar or Monterey Jack; a mix is lovely
  • 1/2 cup sour cream optional, for serving
  • to taste Chopped cilantro optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
  2. In a medium bowl, combine the shredded chicken with half of the green chile enchilada sauce.
  3. Lay a tortilla flat, spoon about 1/4 cup of the chicken mixture down the center, and roll it up tightly. Place each rolled tortilla seam-side down in the prepared dish.
  4. Repeat with remaining tortillas.
  5. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the shredded cheese evenly over the sauced enchiladas.
  7. Bake in the preheated oven for 20–25 minutes, until the cheese is fully melted and bubbling.
  8. Remove from the oven and let sit for 3–5 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 24gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 2g

Notes

Leftovers store well and reheat beautifully. For storage, refrigerate within 3–4 days or freeze for up to 3 months.
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