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Ultimate Quick and Easy Chicken Enchiladas

A quick and delicious recipe for chicken enchiladas that comes together effortlessly, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use leftover rotisserie chicken for a quick fix.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Choose fresh cheese for a rich flavor.
  • 1 cup enchilada sauce Use your favorite store-bought brand or homemade.
  • 8 small flour or corn tortillas Opt for gluten-free options if necessary.
Garnishes (Optional)
  • 1/2 cup diced onions Used for garnish; scallions work in a pinch.
  • 1/2 cup sliced black olives Adds a briny flavor; can be excluded.
  • as needed sour cream A dollop adds creaminess.
  • as needed fresh cilantro Sprinkle to brighten the dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together the shredded chicken and 1/2 cup of enchilada sauce.
Baking
  1. Spread a little enchilada sauce in the bottom of a baking dish.
  2. Fill each tortilla with the chicken mixture, sprinkle with cheese, roll them up, and place seam-side down in the dish.
  3. Top with remaining sauce and cheese.
  4. Bake for about 20-25 minutes, or until bubbly and golden.
Serving
  1. Let cool slightly before serving.
  2. Garnish with onions, olives, sour cream, and cilantro as desired.

Notes

Avoid overfilling the tortillas and warm them before filling to prevent tearing. Freeze individual portions for quick meals later.