Enchiladas are the casserole that doesn’t feel like a casserole. Soft tortillas stuffed with savory chicken and cheese, then drowned in sauce and baked until bubbly.
This version is fast, uses a sauce hack (no simmering for hours), and delivers exactly what you want: cheesy, saucy, slightly spicy perfection.
Ingredients
Serves 4-6.
- 2 cups cooked shredded chicken (rotisserie chicken saves the day)
- 8 small flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 can (19 oz) red enchilada sauce
- ½ cup diced onion
- Optional toppings: sour cream, cilantro, diced avocado, hot sauce
Step-by-Step Instructions
Step 1: Prep and Preheat
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
Step 2: Make the Filling
- In a bowl, mix shredded chicken, 1 cup of cheese, and diced onion.
Step 3: Roll the Enchiladas
- Warm tortillas in the microwave for 30 seconds (prevents cracking).
- Spoon filling down the center of each tortilla.
- Roll tightly and place seam-side down in the baking dish.
Step 4: Smother and Top
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle with remaining 1 cup of cheese.
Step 5: Bake and Finish
- Bake uncovered for 20 minutes until sauce is bubbly and cheese is melted.
- Let rest 5 minutes (so they hold their shape). Top with sour cream, cilantro, and whatever else you love.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 8 enchiladas (4-6 servings)
Difficulty: Easy
Storage Notes
Leftovers:
Store in the fridge for up to 4 days. The tortillas will soften, but the flavor gets even better.
Freezing:
Assemble the enchiladas (without baking) in a freezer-safe dish. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F for 40-45 minutes.
Reheating:
Microwave individual portions for 1-2 minutes. For a whole dish, cover with foil and bake at 350°F for 15 minutes.
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