
These easy chicken enchiladas are loaded with tender shredded chicken, melty cheese, and rich enchilada sauce. They bake up bubbly and comforting, making them a great family dinner for busy weeknights or casual gatherings.
Preheat the oven to 400°F. Cook and shred the chicken if needed, then place it in a skillet with the water and enchilada seasoning. Stir over medium heat until the seasoning is fully dissolved and the mixture is lightly thickened. If using, stir in the cooked rice and any diced onion, bell pepper, or tomato.

Lightly oil a baking dish and spread a thin layer of enchilada sauce over the bottom. Warm the tortillas for 10 to 15 seconds in the microwave so they are easier to roll. Fill each tortilla with some cheese and the chicken mixture, roll tightly, and place seam-side down in the dish.



Spoon more enchilada sauce over the top, using just enough to coat the tortillas without making them soggy. Sprinkle with the remaining cheese, cover loosely with foil if desired, and bake for 20 to 30 minutes, or until the cheese is melted and bubbling. Let rest for 5 minutes before serving.



Warm the tortillas before filling so they do not crack. Rotisserie chicken works well as a shortcut, and leftovers can be refrigerated in an airtight container for up to 3 days.




