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.<\/p>\n\n\n\n
This version is fast, uses a sauce hack (no simmering for hours), and delivers exactly what you want: cheesy, saucy, slightly spicy perfection.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Serves 4-6.<\/em><\/p>\n\n\n\n
\n
2 cups cooked shredded chicken (rotisserie chicken saves the day)<\/li>\n\n\n\n
8 small flour or corn tortillas<\/li>\n\n\n\n
2 cups shredded Monterey Jack or Mexican blend cheese<\/li>\n\n\n\n
1 can (19 oz) red enchilada sauce<\/li>\n\n\n\n
\u00bd cup diced onion<\/li>\n\n\n\n
Optional toppings: sour cream, cilantro, diced avocado, hot sauce<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Prep and Preheat<\/h3>\n\n\n\n\n
Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n
Spread \u00bd cup enchilada sauce on the bottom of a 9×13 baking dish.<\/li>\n<\/ol>\n\n\n\n
Step 2: Make the Filling<\/h3>\n\n\n\n\n
In a bowl, mix shredded chicken, 1 cup of cheese, and diced onion.<\/li>\n<\/ol>\n\n\n\n
Step 3: Roll the Enchiladas<\/h3>\n\n\n\n\n
Warm tortillas in the microwave for 30 seconds (prevents cracking).<\/li>\n\n\n\n
Spoon filling down the center of each tortilla.<\/li>\n\n\n\n
Roll tightly and place seam-side down in the baking dish.<\/li>\n<\/ol>\n\n\n\n
Step 4: Smother and Top<\/h3>\n\n\n\n\n
Pour remaining enchilada sauce over the rolled tortillas.<\/li>\n\n\n\n
Sprinkle with remaining 1 cup of cheese.<\/li>\n<\/ol>\n\n\n\n
Step 5: Bake and Finish<\/h3>\n\n\n\n\n
Bake uncovered for 20 minutes until sauce is bubbly and cheese is melted.<\/li>\n\n\n\n
Let rest 5 minutes (so they hold their shape). Top with sour cream, cilantro, and whatever else you love.<\/li>\n<\/ol>\n\n\n\n
Store in the fridge for up to 4 days. The tortillas will soften, but the flavor gets even better.<\/p>\n\n\n\n
Freezing:<\/h3>\n\n\n\n
Assemble the enchiladas (without baking) in a freezer-safe dish. Cover tightly and freeze for up to 3 months. Bake from frozen at 375\u00b0F for 40-45 minutes.<\/p>\n\n\n\n
Reheating:<\/h3>\n\n\n\n
Microwave individual portions for 1-2 minutes. For a whole dish, cover with foil and bake at 350\u00b0F for 15 minutes.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Shredded chicken, melty cheese, and the best red sauce rolled into soft tortillas. This is the weeknight Tex-Mex dinner that disappears in minutes.<\/p>\n","protected":false},"author":1,"featured_media":1828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,7],"tags":[1419,1413,1416,1414,1417,1415,1418],"class_list":["post-1785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-quick_meals","tag-cheesy-enchiladas","tag-chicken-enchiladas","tag-easy-dinner","tag-enchiladas-recipe","tag-mexican-casserole","tag-red-enchilada-sauce","tag-shredded-chicken-enchiladas"],"yoast_head":"\n
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