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Leftover chicken enchiladas with red sauce and melted cheese

Leftover Chicken Enchiladas

Easy baked enchiladas filled with leftover cooked chicken, onion, sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken about 280 g
  • 8 medium tortillas flour or corn
  • 2 cups mild enchilada sauce about 480 ml
  • 1 1/2 cups shredded cheese cheddar, Monterey Jack, or a mix
  • 1/2 small onion finely chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon neutral cooking oil

Method
 

  1. Heat the oven to 200°C / 400°F. Lightly oil a medium baking dish, then spread about 1/2 cup of the enchilada sauce over the bottom.
  2. Mix the chicken, onion, cumin, and about 1/2 cup of the enchilada sauce in a bowl.
  3. Warm the tortillas briefly so they bend easily. Divide the chicken filling between them, roll tightly, and place seam-side down in the baking dish.
  4. Pour the remaining sauce over the enchiladas and sprinkle with the shredded cheese.
  5. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling, the cheese is melted, and the filling is hot throughout.