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Chicken Enchiladas with red sauce in a white baking dish for dinner.
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3.58 from 28 votes

Quick and Easy Chicken Enchiladas

These Chicken Enchiladas are made with only 5 ingredients and will take the guess work out of Mexican night at your house.
Course Main Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 enchiladas
Calories 410kcal

Ingredients

  • 2 cups shredded and cooked chicken
  • 38 ounce can of already made enchilada sauce (equivalent to two 19 oz. cans)
  • 6 flour tortillas (8 to 10 inches in diameter)
  • 2 cups shredded Colby and Monterey Jack cheese
  • 4.5 ounce can chopped green chilies (optional)

Cookware Recommended For These Enchiladas:

Instructions

  • Preheat oven to 375 degrees.
  • In a skillet heated over medium heat, combine chicken, one can of enchilada sauce, 1 cup of the shredded cheese, and can of chilies. Stir together until the cheese is completed melted, around 10 minutes. 
  • Lightly spray a 9x13 inch casserole dish with nonstick cooking spray. Place 1 cup of the second can of enchilada sauce onto the bottom of the dish.
  • Fill each flour tortilla with 1/2 cup of the chicken filling. Roll each one up and place them in the casserole dish, open side down.
  • Pour the rest of the enchilada sauce over all of the tortillas. Top the sauce with the rest of the shredded cheese. 
  • Cover the casserole dish with aluminum foil and bake for 20 to 30 minutes. Serve immediately.

Notes

Libby's Notes: While cooking on the stove top, you can add other ingredients into the filling (black beans, pinto beans, refried beans, Spanish rice, etc..) and roll each enchilada as normal.
Recipe Source: My cousin 

Nutrition

Serving: 1Enchilada | Calories: 410kcal | Carbohydrates: 32g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 2229mg | Potassium: 210mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1650IU | Vitamin C: 6.1mg | Calcium: 339mg | Iron: 2.6mg