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–+ servings
A baking dish of cheesy leftover chicken enchiladas topped with fresh herbs sits on a checkered cloth, surrounded by tomatoes, parsley, a red chili pepper, an onion, garlic cloves, and wooden utensils on a wooden table.
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Easiest Leftover Chicken Enchiladas

This recipe for the Easiest Leftover Chicken Enchiladas is a real favorite in our house ready in just 30 minutes using either homemade or store-bought enchilada sauce and plenty of melted Mexican cheese!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 10 servings
Calories: 219kcal
Author: Stephanie Wilson

Ingredients

  • 2-3 cups leftover chicken or beef or pork, shredded
  • 1 (4-oz) can diced green chiles fire-roasted for extra flavor
  • 1 cup corn frozen and thawed or canned, drained
  • 2 cups Mexican-blend shredded cheese divided
  • 1 cup cherry tomatoes halved
  • 1 large garlic clove minced
  • 10 flour tortillas
  • 1 batch enchilada sauce or 15-oz can store-bought enchilada sauce
  • 1/4 cup chopped fresh cilantro optional, for garnish

Instructions

  • Preheat oven to 375°F.  Prepare your enchilada sauce, if making homemade.
  • In a large bowl, add chicken, green chiles, corn, 1 cup shredded cheese, halved cherry tomatoes, and minced garlic. Stir well. and season with salt and pepper to taste.
  • Spray a 13 x 9-inch baking pan with nonstick spray.
  • To assemble the enchiladas, lay out a tortilla and spread with a spoonful of chicken mixture. Roll up tortilla and place in prepared baking pan. Repeat with the remaining ingredients.
  • Spread the enchilada sauce on top of the tortillas and sprinkle with remaining 1 cup shredded cheese.
  • Cover with a sheet of foil and bake for about 15 minutes, or until the sauce begins to bubble. Uncover and bake another 5 minutes to brown the top.
  • Remove from the oven and serve immediately, garnished with chopped fresh cilantro if desired.

Notes

  1. Making Ahead: To make these enchiladas ahead, prepare all steps before baking. Cover with foil and store in the refrigerator until ready to bake. Best if used within 24-hours.

Nutrition

Calories: 219kcal | Carbohydrates: 20g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 418mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 2mg