Weeknight Meal: Chicken Enchiladas

So, months ago I introduced a simple, delicious herb roasted chicken recipe. With it, I promised to share a few subsequent recipes that can be made using the leftover chicken throughout the week. Guess what? I totally blew it. But lucky for you, I remembered and last week made another roast chicken as well as one of my favorite comfort foods the following day. Chicken enchiladas remind me of being home in San Diego so much and they’re just super comforting, especially now that we’re entering Fall.

One thing I love about this recipe (aside from the fact that it’s really yummy) is that it is so easy to prep and assemble. In fact, you could very easily prep the enchilada filling as you’re putting away you’re leftover roast chicken. Day-of you’ll just roll the enchiladas, dump on the sauce and pop it in the oven. This is also a great early food for little ones. It’s mushy enough to not worry about little or no teeth, yet there’s enough substance for little fingers to shovel into little mouths.

Active Time: 10 minutes | Cooking Time: 40 minutes
Difficulty Level: Easy


  • 3 cups cooked chicken, shredded (We usually reserve the breasts from our roast chicken for this and other recipes)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup yellow onion, chopped
  • 10 6-inch corn tortillas
  • 14.5 oz (about 2 cups) of your favorite enchilada sauce


Preheat the oven to 350 degrees.
In a medium bowl, combine the shredded chicken, 1/2 cup of shredded cheese and onion. Toss to combine.
Using a serving spoon, scoop about a half cup of the chicken mixture into the center of one corn tortilla. Roll the tortilla around the filling and lay it, seam side down, in a 13×9-inch casserole. Repeat with remaining chicken filling and tortillas, lining them side by side horizontally in the casserole. In the end, you should have two rows of five enchiladas side by side. If you have any remaining filling, push it into the enchiladas at the open, exposed ends.
Pour the enchilada sauce over the enchiladas and place the casserole in the oven. Bake for 35 minutes. Remove the casserole from the oven and sprinkle the remaining 1 1/2 cups of shredded cheese over the casserole. Return to the oven for another 5-10 minutes, just long enough for the cheese to melt.
Remove from the oven once more and allow the enchiladas to cool, about 5 minutes. Serve with your favorite Mexican accompaniments (we love black beans and of course, guacamole).

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