A super easy recipe for chicken enchiladas with only 4 pre-made ingredients! Assemble ahead of time and refrigerate or freeze until you are ready to cook.
Place 1/4 cup enchilada sauce at the bottom of a baking dish.
Warm up each corn tortilla in the microwave for 10 seconds or on an oven burner (warmed tortillas will roll easier without crumbling). Roll chicken up in each of them, and place seam-side down in baking dish.
Cover with remaining enchilada sauce.
Sprinkle cheese on top
Bake for 20 minutes, or until heated through.
Notes
Weekend prep: Cook enchilada sauce and shredded chicken beforehand. You can even assemble the enchiladas in a baking dish, cover, and cook when you are ready!
Freezer directions: Assemble and freeze in an airtight container. When you want to cook, defrost in refrigerator and bake as normal.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.