Printable Recipe
Chicken Enchiladas
My easy Chicken Enchiladas come together quickly and make a comforting, satisfying meal. You simply stuff soft tortillas with shredded chicken, top with the best enchilada sauce, add lots of cheese, and bake until warm and gooey!
Prep time
15 min
Cook time
20 min
Total time
35 min
Yield
8
Ingredients
9
Steps
6
Filed under: chicken, baking, under 1 hour, high protein.
Source channel: Preppy Kitchen
Key ingredients
vegetable or olive oil, medium onion ), ground black pepper, garlic, pounds cooked shredded chicken breasts.
Ingredients
- 3 tablespoons vegetable or olive oil
- 1 medium onion (diced (225g))
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 5 cloves garlic (minced)
- 1½ pounds cooked shredded chicken breasts (675g)
- 8 large 8-inch flour tortillas (567g)
- 3 cups Mexican-blend shredded cheese (340g)
- 1 batch homemade enchilada sauce (or 2 (10-ounce/285g) cans, divided)
Method
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- Heat a large skillet over medium-high heat and add the oil, onion, salt, and pepper. Cook, stirring frequently, for about 5 minutes, until slightly translucent.
- Add the garlic and cook while mixing for one more minute or until fragrant. Add the shredded chicken and ⅓ cup (80mL) of enchilada sauce. Stir gently and cook to warm through for 2 to 3 minutes, then set aside. Season with more salt and pepper to taste.
- Spoon a few tablespoons of enchilada sauce over a tortilla. Add a generous amount (1/8 the total) of the chicken mixture and top with 2 to 3 tablespoons of cheese. Roll and place in the prepared casserole dish seam-side down. Repeat with the remaining tortillas.
- Spoon the remaining enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for 20 to 30 minutes until the cheese is melted and the enchiladas are warm in the center.
- Top with optional toppings before serving, if you like.