Easy 7 Ingredient Chicken Enchiladas
Made with shredded chicken, seasonings, cheese, sour cream, tortilla shells, and red enchilada sauce. These chicken enchiladas are super easy and yummy, making for an easy meal any day of the week.
Ingredients
- 10 medium flour tortilla shells
- 2 Cups cooked shredded chicken
- 1 Cup sour cream
- 3 Tablespoons taco seasoning
- 2 Tablespoons cajun seasoning
- 2 1/2 Cups shredded mexican blend cheese
- 2 Cups enchilada sauce
- optional toppings: sour cream, chives, shredded lettuce, cilantro
Instructions
- Preheat oven to 350°F In a large baking dish pour about ½ cup of enchilada sauce to cover the bottom. Set aside
- In a large bowl combine shredded chicken, sour cream, taco seasoning, Cajun seasoning, and 1 cup shredded cheese. Mix until well combined.
- Put your tortillas on a plate and microwave for 1 minute flipping when halfway through until they are warm.
- Assemble the enchiladas by filling them evenly with the shredded chicken mixture. Roll the tortillas tightly and put seem down in the prepared baking dish.
- Pour the remaining 1 ½ cup enchilada sauce over the top of the tortilla shells along with the remaining 1 ½ cup shredded cheese and bake for 20 minutes until the cheese is fully melted and crispy.
- Serve immediately and garnish with toppings.
Notes
For the chicken: I highly recommend cooking your own chicken and shredded yourself however if you're in a time crunch buying pre shredded chicken is the easiest option.
Enchilada sauce: If you can use homemade enchilada sauce. Homemade is always better and it will make your enchiladas taste even better!
Prepping in advance: You can pep the enchiladas in advance. Make the recipe as provided and store in the fridge covering with plastic wrap for up to 3 days.
Storing: For storing your enchiladas in the fridge let cool and put in an airtight container for up to 4 days. You can reheat the enchiladas in the microwave or oven. To freeze the enchiladas let cool completely and place in a freezer safe container. The enchiladas can last for up to 3 months in the freezer if stored correctly.