The Easiest Chicken Enchiladas

This truly is a recipe for the Easiest Chicken Enchiladas ever. Hard to argue with that!

What makes these the easiest enchiladas ever? For starters, the recipe relies on a cooked rotisserie chicken- though you could use whatever leftover chicken you have. And, I use flour tortillas instead of the traditional corn. If you’ve ever made enchiladas from scratch then you know how tedious folding corn tortillas can be.

I used a pre-shredded colby-jack cheese blend and a jar of homemade enchilada sauce in the fridge so these really did come together in mere minutes! I served them with a dollop of sour cream, a scoop of guacamole and slices of fresh lime. Paired with a simple salad, this is the perfect midweek dinner!

We eat some variation of Mexican food at our house at least once a week. Tacos, tostadas, burritos or enchiladas…..I almost always have the ingredients on hand to throw some makeshift version together. Some more authentic than others, it doesn’t matter. It’s one of the few things I can serve that no one will complain about!

This recipe is super versatile- you could use leftover ground beef, chop up a pork roast, or use leftover roasted veggies. My favorite brand of whole wheat tortillas are the ones from Mission but use your favorite! I love the homemade enchilada sauce but if you’re not into making your own, my favorite store bought version is the bottle enchilada sauce from Trader Joes.

Have a great week and thanks for reading! xo, Kelley

The Easiest Chicken Enchiladas

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• Author: Kelley
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 6 enchiladas 1x

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Description

An easy enchilada recipe that is on the table in 30 minutes!

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Ingredients

• 1 1/2 cups cooked, shredded rotisserie chicken
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 cup shredded jack cheese
• 1/4 cup fresh cilantro
• 6 whole wheat flour tortillas
• 1 1/4 cups homemade enchilada sauce

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Instructions

1. Preheat oven to 350F degrees.
2. Mix the shredded rotisserie chicken with kosher salt, onion powder, and oregano.
3. Pour 1/4 cup of enchilada sauce into the bottom of a 9-inch square dish and spread it into a thin layer.
4. Layer each tortilla with 1 tablespoon or two of enchilada sauce, a handful of the shredded chicken, and a tablespoon or two of the shredded cheese and a pinch of cilantro. Roll up tightly and place into baking dish. Repeat with the remaining 5 tortillas.
5. Pour the remaining sauce evenly over the tortillas and sprinkle with remaining cheese.
6. Bake in preheated oven for 30 minutes just until the enchiladas are hot throughout. Serve immediately.