Easy Chicken Enchiladas Recipe

I thought a easy chicken enchiladas bake had to be super complicated with all these extra ingredients until I met my college roommate. She was from New Mexico, so she knew quite a bit about Mexican food. This chicken enchilada casserole recipe is what she says is traditional enchiladas, and it's easy to make. This is the only way I have made enchiladas ever since meeting her! She also says traditional enchiladas are rolled like the picture, and not burrito style like how I have been rolling them previously. This cheesy chicken enchilada recipe serves about 8-10 people.

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What to serve with chicken enchilada bake?

This chicken cheese enchilada recipe pairs well with rice and beans. Click here for my Simple Mexican Rice recipe.

If you want a dessert to go with this easy chicken enchilada casserole that is also easy, check out my Baked Churro recipe.

Favorite brands to use for this oven enchilada recipe:

• tortillas-whatever is on sale, I use burrito size for this. Other sizes work too. If you want to make your own tortillas from scratch, click here for a recipe.
• chicken-I use the kind in a bag so that it is easier to thaw. I just cook the breasts at 400 degrees on both sides, then chop and shred it.
• cheese-Crystal Farms, any flavor works-I usually use cheddar though
• sauce-El Paso brand, or homemade. Click here for my Easy Red Enchilada Sauce Recipe.

Chicken enchilada variations

• sauce-you could put any sauce you want on these chicken enchiladas. Chicken makes it easy to diversify the sauces with. You can use red sauce, green sauce, creamy cheese sauce, etc.
• cream cheese-cream cheese can be melted in a skillet with the chicken. This would create an extra creamy taste.

Chicken enchilada casserole toppings

The toppings for chicken enchiladas are endless. Some of my favorites are guacamole, sour cream, salsa, scallions, extra cheese, refried beans, rice, etc.

Overview of these easy steps for chicken enchiladas:

• gather warmed stacked tortillas on a plate-ensure your tortillas are not frozen if you freeze yours. I swear we are like the only family that freezes tortillas, but if you happen to be like us, make sure the tortillas are no longer frozen. You can do this by wrapping them in a towel and putting them in the microwave for 20 seconds or until soft.
• begin adding chicken to a tortilla. Then, add cheese. You can add as much cheese and chicken as you want, just make sure your enchilada closes.
• roll your tortilla like you would roll a rug-I have been rolling my tortillas burrito style, but I recently learned that they are just as effective at keeping the chicken in by rolling them like a rug. This means less work on my part!
• place rolled tortillas in a sprayed 9 x 13 pan.
• pour sauce on top

How to store this chicken breast recipe:

• fridge-store these chicken enchiladas in an air tight container in the refrigerator for up to one week
• freezer-this chicken enchiladas recipe can be a freezer meal! Follow directions as normal and remove chicken from pan and place into a freezer tray with a lid. Once cool, place in the freezer for up to one month. To serve, place it in the oven at 400 degrees Fahrenheit for about an hour or until heated throughout.

Easy Chicken Enchiladas

This easy chicken enchilada casserole is the most easy enchilada recipe you are going to find! These chicken cheese enchiladas only require 4 ingredients. You can also make this recipe into chicken enchiladas with red sauce or chicken enchiladas with green sauce.

5 from 7 votes

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Prep Time 10 mins

Cook Time 20 mins

Course Main Course

Cuisine Mexican

Servings 10 people

Calories 305.63 kcal

Recommended Products

9 x 13 baking dish

plate

spoon

Ingredients

  

1x2x3x

• 10-12 flour tortillas
• 3 cups cooked shredded chicken breast
• 4 cups shredded cheese of choice
• 16 oz Red or green enchilada sauce

Instructions

 

• Warm up chicken if it is not warm already. Make sure tortillas are thawed and soft as well.
• On one side of a tortilla, in a straight line, place as much chicken as you desire, I usually do about a tablespoon or 2. Place desired amount of shredded cheese on top the chicken.
• Roll tortilla up. Do not enclose edges like a burrito as that is not traditional.
• Place rolled up tortilla in a sprayed 9x13 deep dish pan. Repeat until chicken and tortillas are all used up.
• Pour enchilada sauce on top the enchiladas. Pour remaining cheese on top the enchilada sauce. Bake at 400 degrees for about 15-20 minutes or until cheese is melted on the top. Cut and serve your Easy Chicken Enchiladas with salsa, sour cream, and guacamole!

Nutrition

Calories: 305.63kcal

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All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

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