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The Ultimate Quick & Easy Shredded Chicken Enchiladas (Family Favorite)

Three rolled easy chicken enchiladas covered in red sauce and melted cheddar cheese on a white plate.
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Make simple, satisfying shredded chicken enchiladas fast. This recipe uses pre-cooked chicken for quick assembly, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce OR 1 (10 ounce) can creamy white sauce
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil (if warming tortillas)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the shredded chicken, cumin, and garlic powder.
  3. In a separate small bowl, mix the sour cream with half of the enchilada sauce (about 1/2 cup). This creates your creamy base.
  4. Warm the tortillas briefly in the microwave or by dipping them quickly in warm oil to make them pliable.
  5. Dip each tortilla into the remaining enchilada sauce to coat lightly.
  6. Fill each tortilla with about 2 tablespoons of the chicken mixture and a sprinkle of cheese. Roll up tightly and place seam-side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Top the entire dish with the remaining shredded cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.

Notes

  • For creamy white chicken enchiladas, substitute the red enchilada sauce with a can of cream of chicken soup mixed with 1/2 cup milk before pouring over the top.
  • Use rotisserie chicken to save preparation time.
  • If you prefer an enchilada casserole style, layer the tortillas, filling, and sauce instead of rolling them individually.

Nutrition

Find it online: https://recipesfleet.com/easy-chicken-enchiladas-recipe/