Easy Chicken Enchiladas Recipe
Canned chicken mixed with red enchilada sauce, sour cream, corn, and cheese, rolled in soft flour tortillas, smothered in more sauce and cheese, and baked until bubbly.
Servings 4 enchiladas
Calories 639kcal
Equipment
- 9x13 baking dish
Ingredients
Ingredients
- 2 cans chunk chicken breast , well drained
- 3 cups red enchilada sauce , homemade or store-bought
- 1/2 cup sour cream
- 1 cup frozen corn , thawed and patted dry
- 3 cups shredded Mexican-style cheese blend or cheddar divided
- 8 tortillas flour tortillas , 8-inch
- Optional toppings: extra sour cream and chopped fresh chives (or green onions or cilantro)
Instructions
- Heat the oven to 350°F.
- In a large bowl, shred the drained chicken with two forks. Stir in 1/2 cup of the enchilada sauce, the sour cream, the corn, and 1 1/2 cups of the cheese.
- Spread 1/2 cup of sauce over the bottom of a 9x13 baking dish.
- Cover the tortillas with a damp paper towel and microwave about 30 seconds, until soft.
- Spoon a generous 1/3 cup of filling down the center of each tortilla, roll it up snugly, and place it seam side down in the dish.
- Pour the remaining sauce (about 2 cups) over the enchiladas, spreading it to cover the ends. Sprinkle with the remaining 1 1/2 cups cheese.
- Bake uncovered for 20 minutes, until the sauce bubbles at the edges and the cheese is melted.
- Let rest 5 minutes, then serve with toppings if you like.
Notes
- Sauce: One batch of homemade red enchilada sauce makes about 3.5 cups. For store-bought, use a 28-ounce can or three 10-ounce cans.
- Corn: Frozen (thawed) or drained canned both work. Pat it dry so the filling doesn't get watery.
- Chicken: Any cooked shredded chicken works, including rotisserie. Use about 3 cups.
- Salt: None needed. The chicken, sauce, and cheese are all salted.
- Corn tortillas: Warm them until pliable before rolling so they don't crack.
- Lactose free: Use lactose-free shredded cheese and sour cream, or aged cheddar if you tolerate it.
- Gluten free: Use gluten-free or corn tortillas and a gluten-free enchilada sauce.
- Make ahead: Assemble, cover, and refrigerate up to 1 day. Add about 10 minutes to the bake time.
- Storage: Refrigerate up to 3 to 4 days. Freeze baked, cooled enchiladas up to 3 months.
Nutrition
Calories: 639kcal | Carbohydrates: 30g | Protein: 41g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 2447mg | Potassium: 322mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2343IU | Vitamin C: 7mg | Calcium: 642mg | Iron: 2mg
