Craving a comforting and flavorful meal that's easy to whip up? Look no further than these classic 4 ingredient chicken enchiladas. Packed with tender shredded chicken, enchilada sauce, cheese and rolled in warm tortillas, this dish is sure to satisfy even your pickiest eater (Well...my picky eater didn't care for the melted cheese on top so if you've got someone leery of cheese - just leave it off!) The best part? It's surprisingly simple to make, even on a busy weeknight. Took me about 15 minutes from start to finish.
I feel like most reciepes have this huge long story and tips and tricks that require endless scrolling to get to the actual reciepe. NOT HERE, MY FRIENDS!
INGREDIENTS
2 1/2 cups cooked shredded chicken
2 cups easy enchilada sauce, divided
2 cups shredded Mexican-blend cheese, divided
8 flour or corn tortillas (I prefer flour)
salt and black pepper, to taste
*I like to chop up about 1/2 of a little white onion and sautee in olive oil until tender and mix in with the chicken to add a bit more flavor.
How to Make The Easiest Chicken Enchiladas
Preheat oven to 350ºF.
In a large bowl, combine cooked shredded chicken (I like to use a Costco rotissiere as it's super easy to shred and is quite a good price) with 2/3 cup enchilada sauce. Season with salt and pepper to taste.
Warm the tortillas in a microwave for about 30 seconds, flip and warm for another 30 seconds. This makes the tortilla's a bit more pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them up tight and place them seam-side down in a large baking dish.
Pour the remaining enchilada sauce over the tortillas and then the remaining cheese on top. (Note: if you're pre-making these, wait to add the enchilada sauce to the top right before baking otherwise it makes them too soggy)
Bake for 25-30 minutes or until cheese is melted and bubbly.
I didn't get the final picture as my family dug into them as soon as they came out of hte oven. Enjoy!!
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