Easy Chicken Enchiladas
A classic Mexican dinner featuring corn tortillas stuffed with fresh chicken and cheese, topped with a savory red enchilada sauce and baked until bubbly.
By Simon Leber
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Tags: Main Dish, Mexican, Dinner, Easy, Casserole, Chicken
Ingredients
- 1.5 cup fresh chicken breast
- 0.25 cup red enchilada sauce
- 1 cup Mexican-blend cheese
- salt and black pepper
- 8 piece corn or flour tortillas
- 1.75 cup red enchilada sauce
- 1.5 cup Mexican-blend cheese
- optional toppings
Instructions
- 1. **Prepare Chicken:** Cook the fresh chicken breast (poach, bake, or pan-sear) until it reaches an internal temperature of 165°F. Shred the meat using two forks.
- 2. **Preheat Oven:** Preheat your oven to 350ºF (175°C).
- 3. **Mix Filling:** In a large bowl, combine the shredded fresh chicken, ¼ cup enchilada sauce, and a generous pinch of salt and pepper. Mix well and adjust seasoning to taste.
- 4. **Warm Tortillas:**
- - For corn tortillas: Wrap in a damp paper towel and microwave for 1 minute until pliable.
- - For flour tortillas: Microwave on a plate for 1 minute, flipping halfway through.
- 5. **Assemble:** Fill each tortilla evenly with the chicken mixture and a portion of the 1 cup of shredded cheese. Roll tightly and place seam-side down in a large baking dish.
- 6. **Top and Bake:** Pour the remaining 1 ¾ cups of enchilada sauce over the rolled tortillas. Sprinkle with the remaining 1 ½ cups of cheese.
- 7. **Cook:** Bake for 20 minutes until the cheese is melted and bubbly.
- 8. **Serve:** Garnish with desired toppings like cilantro, sour cream, or avocado.
Nutrition per serving
- 645 kcal
- 38 g protein
- 34 g fat
- 46 g carbs