EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL EATS

Easy Chicken Enchiladas {Ready in 30 Minutes!} - Isabel Eats image

Provided by @MakeItYours

Number Of Ingredients 6

1 1/2 cups cooked shredded chicken
2 cups easy enchilada sauce, (divided)
8 corn or flour tortillas ((see note if using flour tortillas))
2 1/2 cups shredded Mexican-blend cheese, (divided)
salt and pepper, (to taste)
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Steps:

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.