Description
This recipe transforms leftover cooked chicken into delicious, cheesy chicken enchiladas baked to perfection. With the combination of diced red bell pepper, onion, shredded cheese, and a flavorful enchilada sauce, these enchiladas make for a quick, comforting meal perfect for using up leftovers.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cooked chicken, shredded
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 1/4 cups shredded cheese (Colby Jack or Mexican blend)
- 8 flour tortillas
- 1 1/2 cups enchilada sauce
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400º F (204º C). Lightly grease an 8×12 inch casserole dish to prevent sticking and make cleanup easier.
- Mix Filling: In a large bowl, combine the shredded chicken, diced red bell pepper, diced onion, 1/4 cup of the shredded cheese, and 3/4 cup of the enchilada sauce. Stir well until all ingredients are evenly mixed.
- Assemble Enchiladas: Take a heaping 1/4 cup of the chicken mixture and place it in the center of a flour tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared casserole dish. Repeat this process for all 8 tortillas, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining 3/4 cup of enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese on top to add a melty, cheesy finish.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 15 minutes. This allows the filling to heat through and meld flavors.
- Bake Uncovered: Remove the foil from the dish and continue baking for an additional 15 to 20 minutes. This step melts the cheese completely and crisps the tortillas slightly for texture.
- Serve: Remove from oven and serve immediately. Optionally, garnish with your favorite toppings like sour cream, cilantro, or avocado slices for extra flavor.
Notes
- Using leftover cooked chicken speeds up the preparation process and reduces food waste.
- You can substitute flour tortillas with corn tortillas if preferred, but the texture will differ slightly.
- Feel free to add jalapeños or other spices for extra heat.
- Make sure to tightly roll the tortillas to prevent the filling from spilling out during baking.
- This recipe can be doubled for a larger crowd by using a bigger casserole dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
