Easy 5-Ingredient Chicken Enchiladas

Restaurant-quality enchiladas have never been easier! These mouthwatering chicken- and cheese-filled corn tortillas are doused in spicy red sauce and baked in the oven. With just 5 ingredients and 10 minutes of hands-on time, you'll have a delicious dinner in less time than it takes to pick up takeout. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 50 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 642 kcal per serving

Ingredients

2 - red enchilada sauce
12 ounces - chicken
1 cup - Mexican cheese
12 - soft corn tortillas
1 cup - Mexican cheese
cilantro

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.

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