Name: Easy 5-Ingredient Chicken Enchiladas
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 2 red enchilada sauce; 12 ounces chicken; 1 cup Mexican cheese; 12 soft corn tortillas; 1 cup Mexican cheese; cilantro

Easy 5-Ingredient Chicken Enchiladas cover

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Easy 5-Ingredient Chicken Enchiladas

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Ingredients

Warning0 allergens identified

Easy 5-Ingredient Chicken Enchiladas

2 red enchilada sauce(10 oz per can)

12 ounces chickencooked, shredded

1 cup Mexican cheese(shredded, for filling)

12 soft corn tortillas(standard 6 inch diameter)

1 cup Mexican cheese(shredded, for top)

cilantro(finely chopped, optional, for garnish)

Instructions

Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.

Place the shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a large mixing bowl. Mix with a rubber spatula to combine.

Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow enchiladas to rest for 10 minutes. Sprinkle with cilantro, and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Warm Your Tortillas First 🔥
Lightly warm corn tortillas over a gas flame or in a dry skillet for 10-15 seconds before filling—they'll become pliable and won't crack or tear during rolling.
Reserve Sauce for the Top 🎯
Set aside ½ cup of enchilada sauce before dipping tortillas; use this reserved sauce to generously coat the top layer for maximum flavor and a beautiful golden finish when baked.
Shred Chicken While Warm 🍗
Shred your chicken immediately after cooking while still warm—it pulls apart more easily and absorbs the cheese and sauce flavors more effectively than cold chicken.
Mix Cheese with Cilantro 🌿
Combine your Mexican cheese with freshly chopped cilantro before filling the tortillas to distribute the herbaceous flavor evenly throughout each enchilada rather than just as a garnish.
Let It Rest Before Serving ⏱️
Allow the baked enchiladas to rest for 5 minutes after removing from the oven—this lets the cheese set slightly and makes them easier to serve without falling apart.