Description
Make satisfying shredded chicken enchiladas quickly using simple ingredients for a family weeknight dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 cup chopped onion (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, mix the shredded chicken with 1/4 cup of the enchilada sauce.
- Heat the vegetable oil in a small skillet over medium heat. Briefly warm the tortillas, about 15 seconds per side, to make them pliable. Dip each warmed tortilla briefly into the remaining enchilada sauce mixed with 1/2 cup water to soften it further.
- Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the Monterey Jack and cheddar cheese mixture over the top. Add chopped onion if you are using it.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
Notes
- For make-ahead preparation, assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.
- To make creamy white chicken enchiladas, substitute the red sauce with 1 can of cream of chicken soup mixed with 1/2 cup milk and 4 ounces of softened cream cheese.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 95