These Easy Chicken Enchiladas are as stupidly simple to make as they are flavorful! Each bite bursts with tender chicken, gooey cheese, and big enchilada flavor!
Do you ever feel excessively proud of yourself for discovering something exceedingly simple? It is probably how Columbus felt, sailing lost on the ocean for months before stumbling on an un-bypassable landmass. Good job navigator. Well, that is how I felt when I discovered the absolute gloriousness of using rotisserie chicken in my already easy chicken enchiladas recipe.
Rotisserie chickens are easy family dinner’s by themselves, but they are also exceptional kitchen hacks too. Not only is the chicken all ready to cook and ready to use in a myriad of dishes, the manner in which the chicken is roasted yields mouth-wateringly tender meat. Likely, more tender than if you cooked it yourself.
Chicken Enchiladas are rich, filling, delicious, and SO easy to make! Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce, plus an added layer of cheese, and finally baked to a golden perfection!
These delicious Easy Chicken Enchiladas are made quickly and effortlessly with leftover chicken. My simple Air Fryer Chicken Breast recipe paired with my Homemade Enchilada Sauce gives ordinary enchiladas an amazing shot of flavor. These are the easiest and cheesients enchiladas you’ll ever eat!
Easy Chicken Enchiladas
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Calories: 375
Ingredients:
- 2 , 10 oz cans red enchilada sauce (divided)
- 1/2 small onion (diced)
- 8 large flour tortillas
- cilantro for garnish
- 1 rotisserie chicken (meat removed & shredded)
- 4 oz canned chopped green chiles
- 2 cups Monterey jack cheese (divided)
Instructions
- First, Preheat oven to 400 degrees.
- Second, Spread sauce from half of one can of enchilada sauce evenly across the bottom of a 9x13 baking dish.
- Next, Pour other half of canned enchilada sauce into shredded chicken along with 1 cup of cheese, onion, and green chiles. Mix to combine.
- Scoop enchilada mixture into flour tortillas (~1/3 cup each) and roll the tortillas to close. Place in baking pan.
- Pour remaining can of enchilada sauce over the tortillas and top with remaining 1 cup of cheese.
- Place in oven and bake for 25 minutes, or until cheese is melted and starting to brown.
- Sprinkle with chopped cilantro and serve.
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