Chicken Enchiladas
Delicious and comforting chicken enchiladas filled with shredded chicken and topped with cheese and enchilada sauce. Perfect for using up leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups leftover shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Combine the shredded chicken, half of the cheese, chopped onions, salt, and pepper in a mixing bowl.
- Dip each tortilla in the enchilada sauce and fill each with the chicken mixture, rolling them up tightly.
- Place the filled tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving if desired.
Notes
Rotisserie chicken works great for this recipe. You can use store-bought or homemade enchilada sauce. Experiment with different cheese blends for variety.
Find it online: https://dishvela.com/35-easy-leftover-chicken-recipes/