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Ultimate Quick and Easy Chicken Enchiladas

Aaron
Creamy, cheesy chicken enchiladas made with rotisserie chicken and flour tortillas. A 40-minute Mexican-inspired dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 480 kcal

Equipment

  • 9x13 baking dish
  • mixing bowl

Ingredients
  

  • 8 count flour tortillas (8-inch)
  • 3 cups rotisserie chicken, shredded
  • 2 cups Mexican blend cheese, shredded
  • 1 can red enchilada sauce (19 oz)
  • 4 oz diced green chilies (canned)
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9x13 baking dish and spread a thin layer of sauce on the bottom.
  • In a bowl, mix chicken, 1 cup of cheese, sour cream, green chilies, and 1/2 cup of enchilada sauce.
  • Spoon filling into tortillas, roll tightly, and place seam-side down in the baking dish.
  • Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake for 20-25 minutes until bubbly. Garnish with cilantro before serving.

Notes

Warm tortillas before rolling to prevent cracking. Use mild or hot sauce to taste.
Keyword baked enchiladas, chicken enchiladas, easy mexican dinner