If you are looking for an easy, relatively quick and simple chicken enchilada recipe this is the one! My typical go to is tacos when I don’t know what else to make. But honestly, enchiladas might be even easier? Considering you get to stick them in the oven and then walk away. My favorite kind of dinner prep!

Recipe Credit: Gour Me Martha

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 8 small corn tortillas (or flour tortillas, if preferred)
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1 small onion, finely chopped
• 1/2 cup sour cream (optional, for serving)
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

• Preheat Oven – Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when your enchiladas are assembled.
• Sauté Onion – In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for about 4-5 minutes until softened. Stir in the cumin, chili powder, salt, and pepper. Add the shredded chicken to the skillet and toss everything together to coat the chicken evenly with the seasoning mixture. Set aside.
• Warm Tortillas – Lightly warm each tortilla in a dry skillet or microwave for about 20 seconds until pliable. This will help prevent them from cracking when rolled.
• Assemble Enchiladas – Spread 1/2 cup of the red enchilada sauce in the bottom of a baking dish to keep the enchiladas from sticking. Spoon some of the seasoned chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish.
• Top with Sauce and Cheese – Pour the remaining enchilada sauce over the rolled tortillas, making sure each enchilada is well-coated. Sprinkle the shredded cheese evenly over the top.
• Bake – Bake the enchiladas for 20 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve – Garnish the enchiladas with freshly chopped cilantro. Serve with sour cream, if desired, for a creamy contrast to the spicy enchilada flavors.

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