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Ultra Easy Shredded Chicken Enchiladas with Red Sauce

Close-up of two easy chicken enchiladas covered in red sauce, melted cheddar and Monterey Jack cheese, and fresh parsley.
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Make this family favorite dinner quickly. These cheesy, saucy enchiladas use simple ingredients and shredded chicken for a comforting meal perfect for busy weeknights.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce, divided
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir the shredded chicken into the skillet. Add 1/2 cup of the enchilada sauce, chicken broth, chili powder, cumin, oregano, salt, and pepper. Mix well to coat the chicken. Cook for 3 minutes, stirring occasionally, until heated through.
  4. Warm the flour tortillas briefly in the microwave or a dry skillet so they are pliable. This prevents tearing when rolling.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of the Monterey Jack cheese over the filling. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  6. Pour the remaining 1/2 cup of enchilada sauce evenly over the rolled tortillas.
  7. Top the enchiladas with the remaining Monterey Jack cheese and the cheddar cheese.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the cheesy chicken bake rest for 5 minutes before serving.

Notes

  • For an even quicker meal, use store-bought pre-cooked shredded chicken.
  • If you prefer a slightly spicier flavor, add a pinch of cayenne pepper to the chicken mixture.
  • You can assemble these enchiladas ahead of time, cover them, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.

Nutrition

Find it online: https://blissbatter.com/easy-chicken-enchiladas-recipe/