Easy Chicken Enchiladas

Two chicken enchiladas on a dinner plate with mexican rice.

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These Easy Chicken Enchiladas are made with a short list of simple ingredients and ready for the oven in about 15 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 342kcal

Author: Valerie Brunmeier

Ingredients

8 tortillas 50/50 blend, flour, or corn tortillas
2 cups Crock-Pot Chicken Tacos shredded chicken from recipe
2 cups red enchilada sauce homemade or a 15 ounce can (I love Hatch Brand)
1½ cups shredded Monterey Jack cheese
1½ cups shredded sharp cheddar cheese

Optional for Garnish

cilantro, thinly sliced green onions, diced tomato, chopped avocado, sliced black olives, sour cream, lime wedges

Instructions

Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
If using corn/flour blend or flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. If you're using corn tortillas, see the recipe notes below.
Pour just enough enchilada sauce into the prepared baking dish to cover the bottom with a thin layer.
Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the top of the enchiladas.
Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbling and the cheese has melted. Remove the dish from the oven and let the enchiladas rest for 5 to 10 minutes before serving.
Garnish cooked enchiladas as desired and serve.

Notes

If using corn tortillas, you can use any of the methods below to prep them but you'll get the best result if you lightly fry them.

Microwave: Warm the stack of 8 tortillas between a layer of damp paper towels in the microwave for 30 to 40 seconds (very soft enchiladas). When assembling the enchiladas, keep the remaining tortillas wrapped in the damp paper towels while working.
Dry Skillet: Toast them on both sides in a dry skillet (slightly more sturdy result).
Fry: Lightly fry them in oil (sturdiest result). Heat a small skillet over medium heat and add a bit of vegetable or canola oil. Gently fry the tortillas ensuring not to let them get crispy. Transfer the fried tortillas to a plate lined with paper towels to drain any excess oil.

Storage: Refrigerate leftovers in an airtight container and use them within 3 to 4 days. For longer storage, enchiladas can be frozen for up to 2 to 3 months. Freezing and defrosting enchiladas may soften the texture of the tortillas a bit. Defrost them completely in the refrigerator before reheating them in the microwave or in the oven.

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