Easy Chicken Enchiladas (Print Version)
# Ingredients:
→ Main Components
01 -
1½ cups tender pulled chicken, cooked and shredded
02 -
2 cups rich red enchilada sauce, separated
03 -
8 soft tortillas, corn or flour variety
04 -
2½ cups melty Mexican cheese blend, divided
05 -
Sea salt and freshly ground black pepper to taste
→ Optional Garnishes
06 -
Fresh diced white onions
07 -
Chopped fresh cilantro leaves
08 -
Creamy sour cream
09 -
Crisp shredded iceberg lettuce
10 -
Crumbled cotija cheese
# Instructions:
01 -
Heat your oven to 350°F. In a spacious mixing bowl, combine the pulled chicken with ¼ cup of enchilada sauce. Season generously with salt and pepper, mix thoroughly, and adjust seasoning to your liking.
02 -
For corn tortillas: Wrap them in a slightly damp paper towel and microwave for 1 minute, turning halfway through until they're warm and bendable. For flour tortillas: Place on a microwave-safe plate and heat for 1 minute, flipping once until soft and pliable.
03 -
Fill each warmed tortilla with an equal portion of the seasoned chicken mixture and 1 cup of the cheese blend. Roll them up snugly and arrange seam-side down in a large baking dish.
04 -
Drizzle the remaining 1¾ cups of enchilada sauce over the rolled tortillas, then sprinkle with the remaining 1½ cups of cheese. Bake for 20 minutes until the cheese is golden and bubbling.
05 -
Remove from oven and serve right away while hot. Top with your favorite garnishes like fresh cilantro, diced onions, or a dollop of sour cream.
# Notes:
01 -
Use any leftover cooked chicken, store-bought rotisserie chicken, or prepare your own shredded chicken from scratch.
02 -
Homemade enchilada sauce tastes incredible, but quality store-bought sauce works perfectly when you're short on time.
03 -
Flour tortillas are typically larger than corn, so you may need an extra ½ cup of chicken filling to accommodate their size.
04 -
For authentic Mexican preparation, lightly fry corn tortillas in oil for 5-10 seconds per side, then dip in warm sauce before filling.
05 -
Refrigerate leftovers in an airtight container for up to 4 days, or freeze in freezer-safe containers for longer storage.