Easy Chicken Enchiladas
These Easy Chicken Enchiladas are as stupidly simple to make as they are flavorful! Each bite bursts with tender chicken, gooey cheese, and big enchilada flavor!
- 1 rotisserie chicken (meat removed & shredded)
- 4 oz canned chopped green chiles
- 2 cups Monterey jack cheese (divided)
- 2 , 10 oz cans red enchilada sauce (divided)
- ½ small onion (diced)
- 8 large flour tortillas
- cilantro for garnish
Preheat oven to 400 degrees.
Spread sauce from half of one can of enchilada sauce evenly across the bottom of a 9x13 baking dish.
Pour other half of canned enchilada sauce into shredded chicken along with 1 cup of cheese, onion, and green chiles. Mix to combine.
Scoop enchilada mixture into flour tortillas (~⅓ cup each) and roll the tortillas to close. Place in baking pan.
Pour remaining can of enchilada sauce over the tortillas and top with remaining 1 cup of cheese.
Place in oven and bake for 25 minutes, or until cheese is melted and starting to brown.
Sprinkle with chopped cilantro and serve.