Easy Chicken Enchiladas

If you’re looking for a delicious meal that won’t take much time, then you need to add this super easy chicken enchiladas recipe to your rotation. With just a handful of ingredients and a few easy steps, you’ll appreciate how effortlessly this tasty dish comes together.

I’m a big fan of rotisserie chicken. I almost always grab one when I’m grocery shopping because there’s so much you can make with it. It makes recipes, like these chicken enchiladas, super easy. I typically shred it as soon as I get back from the store, and then put it in an airtight container until I’m ready to use it. If you can’t use it within 2-3 days, you can store it in the freezer. It should stay good in the freezer for up to four months.

These enchiladas are nothing fancy. One reason they’re so quick and easy is because I’m using a store-bought sauce. However, what makes these enchiladas stand out is the extra step to broil the cheese. It adds such a great flavor!

You can enjoy these enchiladas as is, but if you have some extra time, they’re best served with fresh toppings like cilantro, red onion, avocado, sour cream and even chopped lettuce.

Here’s what you need:

INGREDIENTS

• 12 soft corn tortillas

• 1 ½ – 2 cups of cooked and shredded chicken – I always use a small rotisserie chicken and this recipe uses all the meat from both breasts. However, you can always separately cook chicken on your own, shred it and measure out approximately 2 cups.

• 2 cups of your favorite enchilada sauce – If I can’t make my own, I like to use the Hatch brand of enchilada sauce. It’s slightly more expensive, but I like the flavor. Any brand will do though!

• 2 cups shredded cheese – I usually use the Kirkland brand Mexican-style blend from Costco. You can also use cheddar, colby or monterey jack.

TOPPINGS

You can enjoy the enchiladas using only the ingredients above, but I think they’re so much better with fresh toppings. If you have the time, here’s some items that are great additions to these enchiladas:

• Sliced avocado
• Diced onions
• Fresh cilantro
• Lime juice
• Sour cream
• Chopped lettuce

STEP-BY-STEP INSTRUCTIONS

Start by spraying a 9×13 baking dish with nonstick cooking spray and set it aside. Preheat the oven to 350 degrees.

The next step is prepping the tortillas. Start by placing a paper towel on a plate. Then, lay two tortillas on top and microwave them for 10-15 seconds. This will help soften them and make them easier to roll without breaking.

In each tortilla, sprinkle some cheese down the middle and then about a spoonful of chicken on top. Roll tightly and lay in the greased baking dish. Repeat this step until all twelve are done. (Lay 8 in a row and 4 more going the opposite way in the extra space. See picture below.)

Next, pour the enchilada sauce evenly over the top of all the enchiladas. Use a spoon to spread it and make sure all the tortillas are completely covered. Sprinkle remaining cheese on top.

Bake for 20 minutes. Then, turn broiler on high and move your enchiladas to the top rack. Broil for about 2-3 minutes, watching them carefully to make sure they don’t burn. You want the cheese to get a nice, golden brown color.

Remove from oven and let cool for 5-10 minutes. Serve as is, or top with cilantro, avocado slices, diced onions and a squeeze of lime.