Easy Chicken Enchiladas with Red Sauce
Satisfy your cravings with these easy chicken enchiladas, featuring shredded chicken and rich enchilada sauce, topped with melted cheese for a warm, comforting meal.
Ingredients
For the enchiladas
- 1.5 cups cooked shredded chicken Use well-seasoned chicken for the best flavor.
- 2 cups easy enchilada sauce Divided; one cup for mixing with chicken and the rest for topping.
- 8 pieces corn or flour tortillas Warm in the microwave for pliability.
- 2.5 cups shredded Mexican-blend cheese Divided; for filling and topping.
- to taste Salt and black pepper Adjust seasoning according to your preference.
Optional toppings
- Diced onions Optional topping.
- Chopped cilantro Optional topping.
- Sour cream Optional topping.
- Shredded lettuce Optional topping.
- Cotija cheese Optional topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken with 1 cup of enchilada sauce. Season with salt and black pepper to taste.
- Warm the tortillas slightly in the microwave to make them pliable.
Assembly
- Spoon a portion of the chicken mixture into the center of each tortilla. Sprinkle a bit of Mexican-blend cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the arranged tortillas, ensuring they are fully covered.
- Sprinkle the remaining cheese on top of the sauce.
Baking
- Bake enchiladas in the preheated oven until the cheese is bubbly and golden, about 20-25 minutes.
Serving
- Allow the enchiladas to settle for a few minutes before serving. Top with optional ingredients like diced onions, chopped cilantro, or sour cream as desired.
Notes
For best results, allow the filling to stabilize before serving. Store leftovers separately from toppings to maintain texture.