Quick & Easy Chicken Enchiladas Recipe
This quick and easy chicken enchiladas recipe delivers tender chicken wrapped in melty cheese and zesty enchilada sauce, perfect for a flavorful weeknight meal.
Ingredients
Main ingredients
- 1 15.6 ounce can Enchilada sauce or about 2 cups
- 4 scallions sliced and divided for topping and mix-in
- 4 ounce can diced chiles or jalapeños drained and chopped, adds a nice kick
- 2 cups diced or shredded cooked chicken your choice fresh or leftovers
- 1 cup frozen corn thawed under running water so no icy chunks
- 1/2 cup salsa plus extra on the side for serving
- 1/3 cup sour cream reduced-fat works fine for creaminess
- 10 corn tortillas 6-inch or soft taco size, warms up nicely in the cooker
- 1 1/2 cups shredded Mexican cheese about 6 ounces, the good melty kind
Instructions
Instructions
- Preheat your oven to 375°F (190°C), setting the stage for that melty finish.
- In a large bowl, mix half the sliced scallions, diced chiles, cooked chicken, corn, salsa, and sour cream until it’s all cozy together.
- Pour half of that enchilada sauce into the bottom of a 9x13-inch baking dish so your tortillas won’t stick.
- Warm tortillas just enough to make 'em bend without breaking, then scoop about 1/4 cup of the chicken mix in each and roll 'em up tight.
- Line those rolls seam-side down in your baking dish, making a snug little row of goodness.
- Drizzle the rest of the enchilada sauce all over the top to cover every inch.
- Generously sprinkle shredded Mexican cheese on top so it melts real nice in the oven magic.
- Bake uncovered for 20-25 minutes, watching the cheese bubble and brown just a bit.
- Garnish with remaining scallions and pile on extra salsa when it’s hot.
Notes
Use pre-cooked rotisserie chicken or leftover grilled chicken to skip prep time. Swap frozen corn for canned if needed. Pre-shredded cheese saves time. Freeze extra sauce for quick meals. Warm tortillas in microwave if forgotten to soften. Store leftovers properly to keep fresh.