These Easy Chicken Enchiladas may not be the most authentic, but they are seriously delicious and come together really quickly! This is the perfect weeknight meal!
Preheat the oven to 375 degrees. Heat a medium non-stick frying pan over medium high heat.
While the pan heats, whisk together enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher sauce and cayenne pepper (if using) until well combined. Place a thin la.yer of the enchilada sauce over the bottom of an 11" x 7" baking pan (around 1/4 cup).
Take 1/3 cup of the enchilada sauce and combine in a large bowl with chicken and 1 cup shredded cheese. Mix until evenly distributed. Set remaining sauce aside for later.
When the pan is hot, heat each corn tortilla for 15-30 seconds per side to keep them from cracking.
Once heated, remove to a plate and place around 2 Tablespoons of the chicken mixture onto the tortilla.
Roll tightly and place into the prepared baking pan. Repeat this process until the pan is full and you've used all of the chicken mixture.
Spray the tops of the enchilada with cooking spray and bake uncovered for 30 minutes.
Remove from oven and top evenly with remaining enchilada sauce and remaining cheese.
Return to the oven and bake for 10 more minutes. Serve immediately with the toppings of your choice.
It may take one or two tries to find the right amount of time to warm each tortilla (usually for me the first one or two crack but then I find my stride). Don't skip that step, as raw ones will crack.
Easy Chicken Enchiladas https://www.thelifejolie.com/easy-chicken-enchiladas/