Name: Best Chicken Enchiladas: Easy, Cheesy Weeknight Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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

Best Chicken Enchiladas: Easy, Cheesy Weeknight Favorite

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Juicy shredded chicken wrapped in warm tortillas, smothered in red enchilada sauce, and topped with melted cheese—this comforting Mexican-inspired dish is easy to make and packed with flavor.

Author: CHEF RAMSAY
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Mexican

Ingredients

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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

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Instructions

1. Preheat your oven to 375°F (190°C).

2. In a skillet over medium heat, warm the olive oil. Add chopped onion and sauté for 4–5 minutes until softened.

3. Stir in cumin, chili powder, salt, and pepper. Add shredded chicken and toss to coat evenly with the seasonings. Set aside.

4. Warm each tortilla in a dry skillet or microwave for about 20 seconds to make them more pliable.

5. Spread 1/2 cup of enchilada sauce in the bottom of a baking dish.

6. Fill each tortilla with the seasoned chicken mixture, roll tightly, and place seam-side down in the baking dish.

7. Pour the remaining enchilada sauce over the rolled tortillas, coating them completely.

8. Sprinkle shredded cheese evenly over the top of the enchiladas.

9. Bake for 20 minutes, or until the cheese is melted and bubbly.

10. Garnish with chopped cilantro and serve with sour cream if desired.

Notes

You can use either corn or flour tortillas depending on your preference.

Make your own enchilada sauce for a more authentic, homemade flavor.

These enchiladas can be assembled in advance and refrigerated up to 24 hours before baking.

Find it online: https://cookingwithramsay.com/best-chicken-enchiladas/