The Ultimate Chicken Enchilada Recipe
This is the best chicken enchilada recipe for a reason! It's incredibly easy to make, packed with savory shredded chicken and cheese, and smothered in a rich red sauce. Perfect for a family dinner night.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Skillet
Ingredients
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 (4-ounce) can diced green chiles drained
- 12 corn tortillas
- 2 (10-ounce) cans red enchilada sauce
- 1 cup shredded Cheddar cheese
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish and spread 1/2 cup of enchilada sauce on the bottom.
- In a bowl, combine the shredded chicken, Monterey Jack cheese, onion, and green chiles.
- Warm the corn tortillas in a skillet with a little oil for 10-15 seconds per side to make them soft.
- Dip a warm tortilla in the enchilada sauce, fill with about 1/4 cup of the chicken mixture, roll it up, and place it seam-down in the baking dish. Repeat for all tortillas.
- Pour the remaining sauce over the enchiladas and top with the Cheddar cheese.
- Bake uncovered for 20-25 minutes, until the sauce is bubbly and cheese is melted. Let rest for 5 minutes before serving.
Notes
Using a rotisserie chicken is the ultimate shortcut for this recipe and adds incredible flavor. Don't be afraid to add other fillings like black beans or corn to the chicken mixture to make it even heartier. This chicken enchilada recipe is very forgiving!