Restaurant-quality enchiladas have never been easier! These mouthwatering chicken- and cheese-filled corn tortillas are doused in spicy red sauce and baked in the oven. With just 5 ingredients and 10 minutes of hands-on time, you’ll have a delicious dinner in less time than it takes to pick up takeout.
2 cans red enchilada sauce (10 oz. per can)
12 ounces shredded rotisserie chicken
1 cup Mexican cheese (shredded, for filling)
12 soft corn tortillas (standard 6-inch diameter)
1 cup Mexican cheese (shredded, for top)
cilantro (finely chopped, optional, for garnish)
Preheat the oven to 350°F.
Spoon about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch casserole dish. Set aside.
Place shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a mixing bowl. Mix with a rubber spatula to combine.
Place a few tortillas on a dinner plate and warm in the microwave for 20-30 seconds, until pliable. Repeat with remaining tortillas.
Spoon about 1/4 cup of the chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down into the sauced casserole dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
Cover the dish with a sheet of aluminum foil.
Bake the enchiladas for 20 minutes on the middle rack of oven.
Remove the foil and continue baking 7-10 minutes longer, until the edges are bubbling and the cheese on top is slightly golden brown.
Check to see that enchiladas are done. Remove from oven or add time as needed.
Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.