Go Back
+ servings

Fastest Ever Chicken Enchiladas

Fastest Ever Chicken Enchiladas Recipe Courtesy of Ingrid Hoffmann www.simplydelicioso.com
Course Main Dishes
Cuisine Latin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Florentina


  • 1 tablespoon unsalted butter softened
  • 4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
  • 12 ounces grated cheddar cheese about 3 cups
  • 1 cups ½ sour cream
  • 1/2 small red onion finely chopped
  • Salt and freshly ground pepper
  • 6 8- inch flour tortillas
  • 2 cups store bought salsa


  • Preheat your oven to 350°F. Grease a 9 X 13-inch baking dish with the butter and set aside.
  • Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
  • Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
  • Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.