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Quick Chicken Enchiladas |

Quick Chicken Enchiladas


  • 3 cups of shredded cooked chicken (Rotisserie chicken works great)
  • 3 cups shredded cheddar cheese, divided
  • 1 (29.2 oz) can of enchilada sauce, divided (I use Rosarita)
  • 1 (4 oz) can chopped green chilies
  • 1/3 cup chopped cilantro
  • 1416 corn tortillas, softened
  • sour cream, optional for serving


  1. Preheat oven to 400 degrees
  2. In a bowl, combine chicken, 2 cups of cheese, 1 cup of enchilada sauce, chilies, and cilantro.
  3. Pour 1/2 cup of sauce in the bottom of a 9 x 13 baking dish.
  4. Place 1/4 cup of the chicken mixture in the center of each tortilla and roll up. Place seam side down into the baking dish.
  5. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1 cup of shredded cheese.
  6. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and cook for 5 minutes more or until cheese is melted and bubbly.
  7. Serve with sour cream and additional chopped cilantro if desired. Serves 7-8.
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