Easy Chicken Enchiladas

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Chicken Enchiladas are very easy and can be made with rotisserie chicken, if you choose!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 185kcal

Cost $5

2 cups shredded or cubed chicken pieces or substitute rotisserie chicken
1 can diced green chilies
1/4 cup onion, diced
2 cloves garlic, minced or use garlic powder
2 tsp Chili powder
2 tsp ground cumin
1 tsp ground coriander
1/4 cup vegetable oil
24 corn tortillas
1 cup shredded Mexican cheese
for garnish, avocado slices, shredded lettuce, diced tomatoes, Queso fresco, salsa of your choice
2-3 cups red sauce, recipe below. Store bought can be substituted for homemade

Mix chicken, chilies, onion, garlic, chili powder, cumin, coriander in a large bowl. Mix thoroughly.
Heat oil over fairly high heat in a small frying pan,
Add one tortilla at a time to soften. Just a few seconds on the first side, until tortilla bubbles. Then flip on the other side for a few seconds. Drain between paper towels.

Heat oven to 350°F. Place a few tablespoons of enchilada sauce in the bottom of a 9" x 13" baking pan.
Dip enchilada in enchilada sauce, one at a time. Fill with 2 tbsp. of filling, on the bottom third of the tortilla. Roll tightly. Place slit side down on the baking pan,
Roll all enchiladas. If you have additional filling it can be saved in the freezer, or use for tacos.
Cover the enchiladas with the remaining sauce, depending on how wet you like them. Cover pan with foil and bake approximately 30 minutes.
Remove from oven. Remove lid, top with shredded cheese. Return to oven to melt cheese.
Serve with desired toppings.
Recipe for Enchilada Sauce

Perfect use for leftover chicken.

Perfect garnishes for enchiladas;

Serve with refried beans and/ or Spanish rice.