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These Easy Chicken Enchiladas are everything you need for a cozy, flavor-packed dinner! 🌯💥

Smothered in red enchilada sauce, stuffed with juicy shredded chicken & melty cheese — and ready in under an hour.

Perfect for meal prep or a weeknight win 🙌
📌 Save this recipe & tag someone who needs a cheesy enchilada fix tonight!

Ingredients:
* 2 cans (10 oz. each) red enchilada sauce
* 12 oz. cooked, shredded chicken
* 2 cups shredded Mexican cheese (divided: 1 cup for filling, 1 cup for topping)
* 12 soft corn tortillas (6-inch diameter)
* Finely chopped cilantro (optional, for garnish)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Prepare the baking dish: Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly. Set aside.
3. Make the filling: In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, and 3/4 cup of enchilada sauce. Mix well with a rubber spatula until evenly coated.
4. Warm the tortillas: Place a few tortillas on a microwave-safe plate and warm them for 20–30 seconds until pliable. Repeat with remaining tortillas.
5. Assemble the enchiladas: Spoon about 1/4 cup of the chicken mixture into the center of a tortilla. Roll it up gently and place seam-side down in the prepared baking dish. Repeat with all tortillas and filling.
6. Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
7. Cover and bake: Cover the dish with aluminum foil and bake on the middle rack for 20 minutes. Remove foil and continue baking for 7–10 minutes, until the cheese is melted and golden and the edges are bubbling.
8. Rest and serve: Let the enchiladas rest for 10 minutes before serving. Garnish with chopped cilantro if desired.