Restaurant-quality enchiladas have never been easier! These mouthwatering chicken- and cheese-filled corn tortillas are doused in spicy red sauce and baked in the oven. With just 5 ingredients and 10 minutes of hands-on time, you’ll have a delicious dinner in less time than it takes to pick up takeout.
Satisfy your sweet tooth with this easy-to-make recipe for Easy 5-Ingredient Chicken Enchiladas.
1. Info for Easy 5-Ingredient Chicken Enchiladas
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 6
- Calories: 417 kcal
2. Ingredients for Easy 5-Ingredient Chicken Enchiladas
- 20 oz. red enchilada sauce (2 cans)
- 12 oz. shredded rotisserie chicken
- 1 cup shredded Mexican cheese (for filling)
- 12 soft corn tortillas (standard 6-inch diameter)
- 1 cup shredded Mexican cheese (for top)
- Cilantro (finely chopped, optional, for garnish)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spoon about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish. Set aside.
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Place the shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a large mixing bowl. Mix with a rubber spatula to combine.
3.3 Microwave
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Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
3.4 Prep
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Spoon about 1/4 cup of the chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.
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Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
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Cover the dish with a sheet of aluminum foil.
3.5 Oven
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Bake the enchiladas on middle rack of oven for 20 minutes.
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Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
3.6 Check
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Check to see that enchiladas are done. Remove from oven or add time as needed.
3.7 Serve
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Allow enchiladas to rest for 10 minutes. Sprinkle with cilantro, and serve.
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