Easy Chicken Enchiladas Recipe
These easy chicken enchiladas are cheesy, flavorful, and ready in 30 minutes. A perfect way to use leftover Costco rotisserie chicken for dinner.
Ingredients
- 1 tbsp avocado oil
- 3 cups cooked chicken shredded
- 8 medium tortillas or 6 large
- ½ onion diced
- 1 tbsp garlic minced
- 28 oz red enchilada sauce
- 3 cups shredded cheese
Toppings
- 1 ½ cups shredded lettuce
- 2 cups tomatoes diced
- 8 tbsp sour cream or Mexican crema
- ½ onion diced (optional)
- ½ cup fresh cilantro chopped (optional)
Instructions
- Heat oil in a pan. Sauté onions 5–6 minutes until caramelized, then add garlic and cook 1 minute. Stir in chicken + 1 cup enchilada sauce. Remove from heat.
- Preheat oven to 350°F. Spread ¾ cup enchilada sauce on the bottom of a 9x13 baking dish.
- Fill each tortilla with chicken mixture + ¼ cup cheese. Roll tightly, seam side down in the dish. Top with ¾ cup enchilada sauce + 3/4 cup shredded cheese.
- Bake 20 minutes or until tortillas are cooked and cheese is melted.
- Top with lettuce, tomatoes, crema, and onion/cilantro if desired. Serve warm.
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