Easy 5-Ingredient Chicken Enchiladas

Shelby Kroeker: "Absolutely amazing! Used chicken breasts and cook…" Read More


  • 2 cans red enchilada sauce (10 oz. per can)
  • 12 ounces shredded rotisserie chicken
  • 1 cup Mexican cheese (shredded, for filling)
  • 12 soft corn tortillas (standard 6-inch diameter)
  • 1 cup Mexican cheese (shredded, for top)
  • cilantro (finely chopped, optional, for garnish)
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    1. Preheat the oven to 350°F.
    2. Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch casserole dish. Set aside.
    3. Place shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a mixing bowl. Mix with a rubber spatula to combine.
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    Shelby Kroeker 6 days ago
    Absolutely amazing! Used chicken breasts and cooked it in the oven, pulled it myself, and used taco seasoning on the chicken to season it!
    Carl F. 9 days ago
    I used green enchilada sauce (hatch brand is preferable but la Victoria/las palmas/old El Paso works fine. Don’t use flour tortillas or too much sauce, makes it soggy. I added a small can of green Chiles too. Also extra cheese doesn’t hurt. Or green onions (scallions) chopped on top. Bakes in a 375 pan in oven about 23-30 minutes. Depends on how cold everything is.
    Angela R. a month ago
    easy 2 make added a little hot sauce and extra cheese
    Alysha C. a month ago
    excellent. We added Jalepenos for more flavor.,