Chicken Enchiladas

Ingredients

• 1 largechicken breast, cooked and shredded
• 227 g (8 oz)enchilada sauce
• 227 g (8 oz)shredded cheese
• 8corn tortillas

Instructions

1. 1

   Fill the tortillas

   Divide the chicken and some of the cheese between the tortillas. Roll each one up and arrange it seam-side down in an ungreased baking pan.

2. 2

   Arrange the rest

   Repeat with the remaining tortillas, chicken and cheese.

3. 3

   Add the sauce

   Pour the enchilada sauce over the rolled tortillas, covering them.

4. 4

   Top with cheese

   Scatter the remaining cheese over the top.

5. 5

   Bake until bubbling

   Bake at 177°C (350°F) for 15–20 minutes, until the cheese has melted and is bubbling.

What are chicken enchiladas?

Enchiladas are a Mexican dish made by filling tortillas, rolling them and baking them with sauce. This version uses corn tortillas with cooked chicken and cheese, finished with enchilada sauce and a cheesy topping.

The filling is simple, so the sauce and the contrast between soft tortillas and bubbling cheese do much of the work. Using cooked chicken also keeps the preparation brief.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 11g protein, 14g carbs, 7g fat.

The tortillas provide most of the carbohydrates, while the cheese contributes much of the fat and some protein; the chicken adds protein as well. Serve an enchilada with vegetables or salad to add a fresh, lighter contrast to the plate.

Choosing the ingredients

Chicken: A large cooked breast is shredded so it can be divided among the tortillas. Keep the pieces small enough to make rolling manageable.

Tortillas: Corn tortillas give the dish its characteristic flavour. If they crack when rolled, warming them gently first can make them easier to handle.

Filling and rolling

Even filling: Share the chicken and cheese evenly across the eight tortillas so they roll up consistently. Avoid packing them so full that the seams will not stay underneath.

Seam side down: Place each rolled tortilla with its seam underneath in the ungreased pan. This helps keep it closed as you add the sauce.

Sauce and texture

Sauce layer: Pour the enchilada sauce over the rolls before adding the remaining cheese. The tortillas should be covered so they heat through in the oven.

Cheese topping: The dish is ready when the cheese is melted and bubbling. The recipe does not specify browning, so use those stated cues rather than waiting for a particular colour.

Timing and doneness

Oven time: Bake at 177°C (350°F) for 15–20 minutes. Begin checking at 15 minutes; the key signs are melted cheese and bubbling sauce.

Since the chicken is already cooked, the baking stage warms the filling and brings the assembled dish together. Take care when serving, as the sauce and cheese will be hot.

What to serve with them

A fresh salad or sliced vegetables make a crisp contrast to the soft tortillas and rich cheese. Rice or beans can turn the enchiladas into a more substantial plate.

For a lighter balance, serve a generous vegetable side and let the enchiladas remain the main part of the meal.

Recipe notes & tips

• Divide the filling evenly so all eight tortillas are similar in size.
• Keep the rolled tortillas seam-side down while arranging them in the pan.
• Warm tortillas gently first if they are difficult to roll without cracking.
• Cover the rolls with sauce before adding the final cheese topping.
• Start checking the cheese and sauce at the 15-minute mark.

Variations

• Add beans: Replace some of the chicken with cooked beans for a different filling.
• Use a different cheese: Choose another shredded melting cheese if you do not have the recipe's usual cheese.
• Add vegetables: Include cooked, finely chopped vegetables in the filling.
• Adjust the sauce: Use a mild or hotter enchilada sauce to suit your preference.

Common mistakes to avoid

• Overfilling the tortillas: Use an even, moderate amount so they roll and stay closed.
• Rolling cold, brittle tortillas: Warm them gently first to make them more pliable.
• Leaving seams uppermost: Set each tortilla seam-side down in the pan.
• Adding cheese before sauce: Cover the rolls with sauce first, then top with cheese.
• Baking by time alone: Check for melted cheese and bubbling sauce within the 15–20-minute window.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until hot throughout, either in the oven or in the microwave.

Frequently asked questions