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Close-up of baked Chicken Enchiladas in a white dish, topped with melted cheese and fresh parsley.

Chicken Enchiladas

A simple recipe for classic chicken enchiladas.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded
  • 1 can diced tomatoes undrained, 10 oz
  • 1 cup shredded cheese cheddar or Monterey Jack
For the Sauce and Assembly
  • 1 can enchilada sauce 15 oz
  • 6 corn tortillas
  • 1/2 cup shredded cheese for topping

Equipment

  • Baking dish
  • Skillet

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the shredded chicken, diced tomatoes, and 1 cup of shredded cheese. Mix well.
  3. Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
  4. Pour about 1/4 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
  5. Spoon the chicken mixture into each tortilla and roll them up. Place the rolled tortillas seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheese on top.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Notes

Serve hot with your favorite toppings like sour cream, salsa, or avocado.

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