Easy Chicken Enchiladas

🥄 Ingredients

• 1 ½ cups cooked shredded chicken
• 2 cups easy enchilada sauce, (divided)
• 8 corn or flour tortillas ((see note if using flour tortillas))
• 2 ½ cups shredded Mexican-blend cheese, (divided)
• salt and black pepper, (to taste)
• optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

👨‍🍳 Instructions

1. 1

   Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

2. 2

   If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

3. 3

   Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

4. 4

   Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

5. 5

   Serve immediately and garnish with desired toppings.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.