Cheesy Chicken Enchiladas

These Cheesy Chicken Enchiladas: are comfort food classic, a weeknight dinner hero, and a dish with endless possibilities. Achieve that melty cheese pull, perfectly seasoned chicken, and flavorful sauce quickly and easily. Shredded chicken enchiladas are a delicious and versatile dish that can be customized to your taste preferences and dietary needs.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 Servings

Calories: 477 kcal per serving

Ingredients

8 - Tortillas
1 - Onion
1 tbsp - Canola oil
2 cups - Chicken
40 ounces - Red enchilada sauce
16 ounces - Cheddar cheese
2 - Green onions

Instructions

Grill tortillas until lightly charred on one side; set aside.
In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
Add onion and sauté until translucent and lightly browned, about 5 minutes.
Remove onion from skillet; set aside.
Add enchilada sauce to skillet and warm over medium low heat.
Place a thin layer of sauce in the bottom of a 13×9 casserole dish.
Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
Roll up the enchilada and place it, seam side down, in the casserole dish.
Repeat with remaining tortillas.
Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
When ready to eat, bake at 350 for 30 minutes.
Top with sliced green onions.

Nutrition