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Weeknight Chicken Enchiladas |

Weeknight Chicken Enchiladas

  • Author: Laura
  • Total Time: 50 minutes
  • Yield: 7 servings 1x


  • 1 pound can Macayo Mild Red Enchilada Sauce
  • 3/4 cup sour cream
  • 14 taco size white corn tortillas
  • 3 cups shredded cooked rotisserie chicken
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup sliced green onion
  • 3/4 cup diced tomatoes
  • 1 cup chopped fresh cilantro leaves


  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk the enchilada sauce and sour cream together until well combined.
  3. Spread 1 cup enchilada sauce mixture into bottom of a 9×13 inch baking dish.
  4. In a bowl, combine the shredded chicken with 1 cup of the shredded cheddar cheese.
  5. Warm half of the tortillas in microwave for 1 minute, until hot. In the center of one of the warmed tortillas, place a couple tablespoons of the shredded chicken/cheese mixture. Carefully roll tortilla over filling tightly and transfer to baking dish placing seam side down.
  6. Continue to fill tortillas until pan is filled. Remember to warm second half of tortillas before filling.
  7. Pour the reamining enchilada sauce mixture over enchiladas, spreading evenly. Sprinkle with the remaining 1 cup of cheddar cheese and 1 cup of mozzarella cheese.
  8. Bake at 350 degrees for 30 minutes, or until hot. Remove and top with green onion, tomatoes, and cilantro leaves.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Chicken
  • Method: Baked
  • Cuisine: Mexican
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