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The Best Easy Chicken Enchilada Recipe

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Shredded Chicken Enchiladas Easy Chicken Recipes {VIDEO!!!}
Shredded Chicken Enchiladas Easy Chicken Recipes {VIDEO!!!} from easychickenrecipes.com

Description

This chicken enchilada recipe is a crowd-pleaser and perfect for a family dinner or a potluck party. It is easy to make, and you can customize it to your liking by adding your favorite ingredients. The recipe uses shredded chicken, enchilada sauce, cheese, and tortillas, and it is topped with fresh herbs and vegetables.

Prep Time

The prep time for this recipe is about 20 minutes, and it requires minimal effort. You will need to shred the chicken, chop the herbs and vegetables, and assemble the enchiladas.

Cook Time

The cook time for this recipe is about 30 minutes. You will need to bake the enchiladas in the oven until the cheese is melted and bubbly.

Ingredients

  • 2 cups shredded cooked chicken
  • 1 can (10 ounces) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8-10 corn tortillas
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup diced green chilies
  • Salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Sharp knife
  • Cutting board

Method

  1. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, and half of the cheese.
  3. Warm the tortillas in the microwave or on a skillet until they are soft and pliable.
  4. Divide the chicken mixture evenly among the tortillas and roll them up tightly.
  5. Place the rolled tortillas seam-side down in a 9x13 inch baking dish.
  6. Sprinkle the remaining cheese on top of the enchiladas.
  7. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  8. Remove the enchiladas from the oven and let them cool for a few minutes before serving.
  9. Top with chopped cilantro, red onion, tomatoes, black olives, and green chilies.
  10. Season with salt and pepper to taste.

Notes

  • You can use store-bought rotisserie chicken or leftover cooked chicken for this recipe.
  • You can use flour tortillas instead of corn tortillas if you prefer.
  • You can add more or less cheese and vegetables to the recipe depending on your preference.

Nutrition Info

  • Calories: 240
  • Carbohydrates: 15g
  • Protein: 19g
  • Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 520mg
  • Potassium: 240mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 15% DV
  • Vitamin C: 10% DV
  • Calcium: 20% DV
  • Iron: 6% DV

Recipes FAQ

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you are ready to bake them. You will need to increase the baking time by 10-15 minutes if you are baking them from cold.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas for up to 3 months. Make sure to wrap them tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw them in the refrigerator overnight and then bake them in the oven until they are heated through.

What can I serve with the enchiladas?

You can serve the enchiladas with a side of Mexican rice, refried beans, or a fresh salad.

Recipe Tips

  • If you are short on time, you can use store-bought enchilada sauce instead of making your own.
  • You can add diced bell peppers, jalapenos, or corn to the chicken mixture for extra flavor and texture.
  • If you want a spicier enchilada, you can add hot sauce or chili powder to the chicken mixture.
  • You can use leftover chicken fajitas or grilled chicken for this recipe.

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