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Ultra Easy Shredded Chicken Enchiladas

Close-up of several easy chicken enchiladas smothered in red sauce, melted cheese, and sour cream on a wooden board.
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Make these simple, cheesy chicken enchiladas with red sauce quickly for a family favorite weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 8 corn or flour tortillas

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, chili powder, and cumin.
  3. In a separate small bowl, mix the sour cream with 1/2 cup of the enchilada sauce until combined.
  4. Dip each tortilla briefly in the remaining enchilada sauce to soften it slightly.
  5. Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle with a small amount of cheese.
  6. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  7. Pour the sour cream mixture evenly over the rolled enchiladas.
  8. Pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese.
  9. Bake for 20 minutes, or until the cheese is melted and bubbly.

Notes

  • For a quicker prep, use pre-cooked, shredded chicken from a store.
  • If you prefer white sauce, substitute the red sauce with a can of cream of chicken soup mixed with a little milk.
  • You can assemble these ahead of time and refrigerate them for up to 24 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://delishdiarist.com/easy-chicken-enchiladas-recipe/