• 1 ½ cups cooked, shredded chicken
• 2 cups enchilada sauce, divided
• 8 corn or flour tortillas (see notes if using flour tortillas)
• 2 ½ cups shredded Mexican-blend cheese, divided
• Salt and black pepper, to taste
• Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

1. Preheat the oven:
   Set your oven to 350°F (175°C).
2. Prepare the filling:
   In a large bowl, combine shredded chicken with ¼ cup enchilada sauce, plus a pinch of salt and pepper. Mix well and adjust seasoning to taste.
3. Warm the tortillas:
   • Corn tortillas: Wrap in a damp paper towel and microwave for 1 minute, flipping halfway through, until warm and pliable.
   • Flour tortillas: Microwave on a plate for 1 minute, flipping halfway through, until soft and flexible.
4. Assemble the enchiladas:
   • Spoon the chicken mixture evenly onto each tortilla.
   • Add 1 cup of shredded cheese among the tortillas.
   • Roll each one tightly and place seam-side down in a large baking dish.
5. Top and bake:
   • Pour the remaining 1 ¾ cups enchilada sauce evenly over the enchiladas.
   • Sprinkle with the remaining 1 ½ cups cheese.
   • Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Garnish with your favorite toppings and serve immediately.

• Chicken options: Use leftover cooked chicken, rotisserie chicken, or make your own shredded chicken at home.
• Enchilada sauce: Homemade sauce is best! Try an easy or authentic enchilada sauce recipe. Store-bought works well in a pinch.
• Using flour tortillas: Because they’re larger, add an extra ½ cup shredded chicken to the filling.
• Authentic preparation:
  For a more traditional method, lightly fry corn tortillas in oil (5–10 seconds per side) to make them pliable. Drain excess oil, then dip each tortilla into warm enchilada sauce before filling and rolling. Top with sauce and queso fresco or cotija cheese before serving.
• Storage:
  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Cool completely, then freeze in a sealed container or wrapped in foil for up to 3 months.

Nutrition (per serving)