Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 1/2 cups cooked shredded chicken
  • 2 cups easy enchilada sauce, divided (see Easy Enchilada Sauce recipe)
  • 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


  1. Preheat oven to 175ÂșC. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately and garnish with desired toppings.