Serves: 3-4
These quick and easy chicken enchiladas are a family favorite and after trying them I'm sure they'll become one of yours as well!
  • 2½ cups cooked, shredded chicken
  • 3¼ tsp. taco seasoning (or 1 packet from the store)
  • ⅓ cup water
  • 6-7 6-inch flour tortillas
  • 1 cup enchilada sauce
  • ½ cup cheddar cheese, shredded
  • Optional toppings, shredded lettuce, diced tomato, avocado, green onion, sour cream
  1. Pre-heat the oven to 400 degrees. Lightly spray a 9x13 inch baking dish with cooking spray and then set aside. You can also line the pan with foil before using cooking spray for easier clean up.
  2. In a medium-sized sauce pan over medium heat, add the water and taco seasoning, stir to combine. Then stir in the chicken. Cook until most of the water has evaporated, just a few minutes. Remove from the heat and set aside until cool enough to handle.
  3. Taking the first tortilla and lay it on a flat surface - I use a cutting board. Spoon on about ⅓ cup of the meat down the tortilla, just left of center. Roll up the tortilla and place seam side down in your prepared dish. Continue this process with the remaining five tortillas.
  4. Pour the sauce over your enchiladas and top with the shredded cheese.
  5. Cover the pan with foil and bake for 20-25 minutes, until the cheese has melted. Top with lettuce, tomato, etc. if desired and enjoy!
*If using a glass dish, I lower the temperature by 25 degrees to 375.
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/chicken-enchiladas/