My super easy to make Chicken Enchiladas are a go-to favorite of family meals! Tender pieces of chicken are rolled into my homemade flour tortillas, smothered in red enchilada sauce and topped with Monterey jack and cheddar cheeses!!
Use my cilantro lime chicken thighs or leftover chicken, shred the meat for the enchilada filling.
In a large bowl, combine shredded chicken meat with green chiles, corn and a portion of the enchilada sauce. Stir to combine, then spoon equal amounts into the 8 large flour tortillas. Roll filled tortillas and place them seam side down in a greased 9 x 13 baking pan.
Pour the remaining enchilada sauce over the tops of the enchiladas, use a spoon to spread the sauce out evenly over all of the enchiladas.
Bake in preheated oven at 350 degrees F (175 degrees C) for 30 minutes, then remove from oven to add the shredded cheeses. Cook an additional 5 minutes to melt the cheeses.
Allow to cool for 5-10 minutes before serving. Garnish with chopped cilantro, diced tomatoes, avocado, or sliced olives if desired.