Enchiladas are the perfect weeknight cheat code.
Roll chicken and cheese in tortillas. Smother with sauce. Top with more cheese. Bake. That’s it. Serve with sour cream and call yourself a hero.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C).
Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
Mix the Filling
In a bowl, combine shredded chicken, 1 cup cheese, onion, and green chiles (if using).
Roll ‘Em Up
Warm tortillas in the microwave for 30 seconds (so they don’t crack).
Place ¼ cup filling down the center of each tortilla. Roll tightly.
Place seam-side down in the baking dish.
Smother and Bake
Pour remaining enchilada sauce over the rolled tortillas. Spread to cover.
Sprinkle with remaining 1 cup cheese.
Bake 15-20 minutes until bubbly and cheese is melted.
Garnish and Serve
Top with sour cream, cilantro, and avocado. Devour.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 4-6 servings (8-10 enchiladas)
Difficulty: Easy
Storage Notes
Fridge:
Stays good for 4 days. The sauce soaks in overnight—some say it’s even better day 2.
Reheat:
Oven at 350°F for 10-15 minutes. Microwave works but tortillas get soft.
Freezer Friendly:
Assemble (don’t bake). Cover tightly. Freeze 3 months. Bake from frozen at 375°F for 35-40 minutes.
- Pro Tip: Green enchilada sauce works great too. Swap red for verde when you’re feeling wild.
