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Easy Shredded Chicken Enchiladas

Two baked easy chicken enchiladas covered in melted red sauce and golden cheese on a white plate.
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Prepare simple, cheesy chicken enchiladas quickly for a family-friendly weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 flour tortillas (medium size)
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, half of the enchilada sauce, green chiles, softened cream cheese, sour cream, cumin, garlic powder, and salt. Mix until everything is well combined.
  3. Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
  4. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the shredded Monterey Jack cheese over the top.
  7. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.

Notes

  • You can use rotisserie chicken for faster preparation.
  • If you prefer a white sauce, substitute the red enchilada sauce with a simple homemade white sauce or canned cream of chicken soup mixed with milk.
  • You can assemble the entire casserole ahead of time and refrigerate it for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://savorandpin.com/easy-chicken-enchiladas/