How long does it take to make these enchiladas?

The total time to make these enchiladas is about 30 minutes.

What type of tortillas can I use?

You can use 6-inch corn tortillas or slightly larger flour tortillas, though using flour tortillas will yield fewer enchiladas.

What can I add to the filling for extra flavor?

You can bulk up the filling with a 4-ounce can of drained green chilies or half a can of drained beans, like black beans.

4 Ingredient EASY Chicken Enchiladas

Name: 4 Ingredient EASY Chicken Enchiladas
Total time: 30 min
Ingredients: 265 g shredded chicken (You can use rotisserie chicken or cooked chicken breasts/thighs.); 532 ml enchilada sauce (Divided into 177ml for filling and the rest for topping.); 226 g shredded cheese (Use Monterey Jack, Colby Jack, Cheddar, or a blend.); 70 g onion (Finely chopped, optional.); 10 pieces corn tortillas (6-inch tortillas.)

SSugar Spun RunYouTube30 minutes

↓ Jump to recipe

Share:Pinterest Facebook X Save the pin ↓

Original video by Sugar Spun Run on YouTube3:53

About this recipe

These easy chicken enchiladas are a quick and satisfying weeknight dinner that can be on your table in just over 30 minutes. With only four main ingredients, they're customizable and kid-friendly, making them a hit for the whole family.

The recipe features shredded chicken, enchilada sauce, cheese, and corn tortillas, all baked to melty perfection. It's a simple yet delicious take on a classic dish that doesn't skimp on flavor.

Ingredient notes

You can use rotisserie chicken or cooked chicken breasts/thighs for the shredded chicken.
The enchilada sauce is divided into 177ml for filling and the rest for topping.
Use Monterey Jack, Colby Jack, Cheddar, or a blend for the shredded cheese.
The onion is optional; you can use finely chopped yellow, white, or sweet onion.

Tips from Sugar Spun Run’s video

Warm the corn tortillas in a heated skillet for about 7-10 seconds per side to make them pliable and prevent cracking before filling them.
When assembling, scoop about ¼-⅓ cup of filling per tortilla and fold the edges over the center before placing seam side down in the baking dish.
To ensure even cooking, bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly.

Good to know

How long does it take to make these enchiladas?: The total time to make these enchiladas is about 30 minutes.
What type of tortillas can I use?: You can use 6-inch corn tortillas or slightly larger flour tortillas, though using flour tortillas will yield fewer enchiladas.
What can I add to the filling for extra flavor?: You can bulk up the filling with a 4-ounce can of drained green chilies or half a can of drained beans, like black beans.

No life story here — the video and the recipe are the whole point. All credit to Sugar Spun Run: watch the original on YouTube.

The recipe

Serves —Time 30 minutes

Ingredients

265 g shredded chicken — You can use rotisserie chicken or cooked chicken breasts/thighs.
532 ml enchilada sauce — Divided into 177ml for filling and the rest for topping.
226 g shredded cheese — Use Monterey Jack, Colby Jack, Cheddar, or a blend.
70 g onion — Finely chopped, optional.
10 pieces corn tortillas — 6-inch tortillas.

Steps

1
Preheat the oven to 375°F (190°C).
2
In a large bowl, combine shredded chicken with ¾ cup of enchilada sauce, 1 cup of shredded cheese, and onions if using.
3
Warm tortillas one at a time in a heated skillet for about 7-10 seconds per side until pliable.
4
Spread a thin layer of enchilada sauce over the bottom of a 9x13” baking dish.
5
Lay tortillas flat and scoop about ¼-⅓ cup of filling per tortilla. Fold the edges over the center and place seam side down in the baking dish. Repeat with all tortillas.
6
Drizzle remaining enchilada sauce over the enchiladas and sprinkle remaining 1 cup of cheese on top.
7
Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.