4 Ingredient EASY Chicken Enchiladas

Easy chicken enchiladas are the weeknight dinner of your dreams! My recipe is kid-friendly, customizable, and seriously so simple to prepare. Only 4 ingredients and ready in just over 30 minutes!

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Ingredients
2 cups shredded chicken (265g)
2 ¼ cups enchilada sauce, divided (532ml)
2 cups shredded cheese (I like monterey, colby jack, cheddar, or a blend of these), divided (226g)
½ cup sweet, white, or yellow onion, finely chopped (70g) (optional)
10 6” corn tortillas

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Instructions
00:00 Introduction
Preheat oven to 375F (190C).
00:14 In a large bowl, combine shredded chicken with ¾ cup (177ml) of enchilada sauce, 1 cup (113g) of shredded cheese, and onions, if using.
01:35 Warm tortillas one at a time in a heated skillet, about 10 seconds per side.
02:18 Spread a thin layer of enchilada sauce over the bottom of a 9×13” (23x33cm) baking dish, set aside.
02:30 Lay tortillas flat and scoop about about ¼-⅓ cup of filling per tortilla. Fold the edges of each tortilla over the center and place seam side down into the prepared baking dish. Repeat with all tortillas/filling.
02:56 Drizzle remaining enchilada sauce over the enchiladas, and evenly sprinkle remaining 1 cup (113g) of cheese overtop.
03:07 Transfer to center rack of 375F (190C) preheated oven and bake for 20-25 minutes, until cheese is melted and bubbly and enchiladas are heated through.
03:22 Serve warm plain or with sour cream, guacamole, and/or cilantro.

Notes
Storing
Store in an airtight container in the refrigerator for up to 4 days.

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Okay, before anyone gets worked up, we’re not making super authentic, true, Mexican enchiladas today. Today, we’re making easy chicken enchiladas that you can get on your dinner table in less than half an hour and still have people say, “Wow, that was a delicious dinner.” We’re going to start with two cups of shredded chicken. Now, I usually just take a couple chicken breasts, chicken thighs and toss them in my instant pot, and then I’ll shred the chicken, but you could use, you know, a picked rotisserie chicken, use whatever you have on hand, make it easy. Now, for this recipe, you’re going to need a total of 2 and 1/4th cups of enchilada sauce. This is my super easy homemade enchilada sauce I just shared in my last video. Of course, you can use store-bought if that’s all you have on hand, but I really do like this one. Oh, before we go any further, get your oven preheating to 375 degrees Fahrenheit. That’ll be important in a couple minutes. All right, so you’ll need 3/4 cup of this enchilada sauce. Add it in with the chicken. 3/4ths. Oh no, I got some on my lime. And you’ll need a total of two cups of shredded cheese for this recipe. We are only adding one cup in with the chicken for now. I recommend using monterey jack, colby jack, cheddar cheese, or a blend of those. I’m using colby jack today. This is my kids favorite so it helps me get them to eat it. Another ingredient I like to add is a half cup of finely chopped yellow onion, white onion, or a sweet onion. I don’t cook this or anything. I toss it right in the mix, but, if you don’t like onions, just skip it, no big deal. Or, you know, if you’re in a hurry you don’t feel like chopping a veggie, it’ll be okay without it. Now, sometimes, if I want to bulk this up even more, I will add in like a 4 ounce can of drained green chilies or half a can of drained beans, like black beans, just kind of bulks things up a little bit, but you have a little filling leftover, no big deal. Alright, next thing you need is 10 corn tortillas. These are six inch tortillas, maybe five. They’re kind of small. You could use slightly larger flour tortillas if you want, but you’d only get like eight enchiladas that way. Now, corn tortillas, not super pliable when they are cold or room temperature. They’re very prone to cracking, so some people will microwave these. I never have a lot of success microwaving them to keep them from cracking, so what I do is I just heat a small skillet over medium-high heat, and I toss them on the skillet and cook them on each side for like 7 to 10 seconds, and then they’re nice and pliable. All right, see this is probably the most time consuming part of the whole process, but it’s really quick. It takes you three minutes to cook them. All right, set those aside. I’m actually going to cover them with my towel just to try to keep them a little bit warm, but we’ll move quickly here. We need a 13 by 9 pan. Try to make room. We’re just going to add a little bit of sauce to the bottom —just want like a nice, thin layer of sauce. Just spread that over the bottom. Could do a little bit more, don’t ya think? And now, let’s assemble. We’ll just take one corn tortilla at a time. You’ll divide the filling evenly between the tortillas. It’s about a third cup of filling per tortilla. You don’t need to measure it exactly. You’re just evenly dividing it. Just try to evenly distribute that and you’re just going to fold it over. And you’re going to place this seam-side down. And to get all ten of these to fit, your kind of going to do it a little counter intuitively. You’ll have five and then five. Do a few of these. We’re going to do all of them. I’m going to make you watch all of them, though. All right, take the rest of your sauce, and we’re just going to drizzle this over the enchiladas nice and evenly. All right, then remember our cheese from earlier? You should have a cup left, and we’re just going to sprinkle this evenly over the enchiladas. All right, this is going into the center rack of your 375 degree Fahrenheit oven. We’re going to bake it for like 20 to 25 minutes. You really just need everything to get nice and warm and that cheese to be nice and melty before you dig in. All right, these are nice and hot. Let them cool just a little bit before you dig in. These are incredible paired with my refried beans. I don’t have a video for that yet. Add some sour cream, guacamole, a little bit of cilantro. They’re amazing and they’re very easy to make. Let me know what you think of this one. If you want to see more easy weeknight dinners that are still packed with flavor, I really do always love hearing from you. I need some guacamole and sour cream. So good. Mmm! Okay, my math isn’t that bad. Okay, sorry. Where did I put my sauce? Here it is. Okay, it’s gonna be hot!