Quick Shredded Chicken Enchiladas
These Quick Shredded Chicken Enchiladas come together in just 15 minutes, thanks to the convenience of canned chicken. Rolled in soft tortillas with zesty enchilada sauce and melty cheddar cheese, they’re broiled to bubbly perfection. Served with guacamole and a side of seasoned corn, this easy meal is packed with flavor and weeknight-ready.
Prep Time
15 min
Total Time
15 min
Servings
4
Ingredients
Pantry
2 cans Chicken
1 packet Taco Seasoning
4 Flour Tortillas
1 can Enchilada Sauce
1 15-oz can Corn
Fridge and Freezer
1 cup Cheddar Cheese
4 servings Guacamole
Directions
Wash hands with soap and water. Open the can of enchilada sauce. Open, drain and rinse the corn. Open and drain the cans of chicken. Grease an 8x8-inch pan and preheat the oven to broil.
Heat a large skillet over medium-high heat. Stir in the chicken and half the enchilada sauce, breaking up with a spoon, until heated through. Remove from heat.
On a clean surface, divide the chicken and sauce onto the 4 flour tortillas and roll up tightly. Arrange each enchilada, seam side down, in the prepared pan. Spread the remaining enchilada sauce over the top and sprinkle with the cheese.
Place the pan in the oven in the center rack and broil, checking every 2-3 minutes, until the cheese is melted and starting to brown. Ovens vary, so be sure not to let it burn!
Pour the corn in a bowl, season with salt and pepper, and heat in the microwave 1 minute at a time until warmed through. Divide enchiladas onto 4 plates and serve topped with guacamole, with corn on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Replace tortillas with gluten-free tortillas to make the recipe gluten-free.
*Taco seasoning may contain gluten; check the ingredients. You can substitute 1 tsp chili powder, 1 tsp oregano, 1 tsp garlic powder, ½ tsp salt, and ½ tsp cumin.