Chicken Enchiladas: Roll, Smother, Bake, Repeat

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.

Ingredients

Serves 4-6.

• 2 cups cooked chicken, shredded (rotisserie = king)
• 1 can (19 oz) red enchilada sauce
• 8-10 corn or flour tortillas (6-inch)
• 2 cups shredded Mexican blend or Monterey Jack cheese (divided)
• ½ cup diced onion (optional)
• 1 can (4 oz) diced green chiles (optional)

For serving: Sour cream, fresh cilantro, avocado

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.

Step 2: Mix the Filling

1. In a bowl, combine shredded chicken, 1 cup cheese, onion, and green chiles (if using).

Step 3: Roll ‘Em Up

1. Warm tortillas in the microwave for 30 seconds (so they don’t crack).
2. Place ¼ cup filling down the center of each tortilla. Roll tightly.
3. Place seam-side down in the baking dish.

Step 4: Smother and Bake

1. Pour remaining enchilada sauce over the rolled tortillas. Spread to cover.
2. Sprinkle with remaining 1 cup cheese.
3. Bake 15-20 minutes until bubbly and cheese is melted.

Step 5: Garnish and Serve

1. 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.