Here’s a classic, easy Chicken Enchiladas recipe—melty, saucy, and full of flavor. You can use red or green enchilada sauce, depending on what you like.
🌮 Chicken Enchiladas
Ingredients
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2 cups cooked, shredded chicken (rotisserie works great)
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2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
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2 cups enchilada sauce (red or green)
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10–12 corn tortillas
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1 tbsp oil
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Salt & pepper, to taste
Optional add-ins
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½ cup diced onion
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½ cup black beans or corn
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Chopped cilantro
Instructions
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Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 baking dish.
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Soften tortillas
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Lightly fry tortillas in oil 5–10 seconds per side or warm in the microwave wrapped in a damp towel.
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Assemble
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Spread a thin layer of enchilada sauce in the dish.
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Fill each tortilla with chicken, a little cheese, and optional add-ins.
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Roll and place seam-side down.
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Top
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Pour remaining sauce over enchiladas.
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Sprinkle with remaining cheese.
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Bake
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Cover with foil and bake 20 minutes.
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Uncover and bake another 10–15 minutes until bubbly.
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Serve
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Rest 5 minutes.
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Garnish with cilantro, sour cream, or avocado.
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Tips & Variations
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Creamy enchiladas: Mix ½ cup sour cream into the sauce.
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Spicy: Add jalapeños or hot enchilada sauce.
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Authentic touch: Use corn tortillas and queso Oaxaca.
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Make-ahead: Assemble up to 24 hours ahead and refrigerate.
If you want, I can share a green chile chicken enchiladas, white sauce version, or a slow-cooker chicken filling 🌮🧀
