chicken enchilada

This easy recipe for chicken enchilada casserole is layers of tortillas, shredded chicken, enchilada sauce and cheese, all baked together to golden brown perfection. A quick and simple meal that the whole family will love!

Chicken Enchilada Casserole

tortillas

chicken breast

Monterey Jack cheese

pinto beans (rinsed and drained)

red enchilada sauce

cooking spray

garnishes: tomato

Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.

Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.

Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.

Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.

Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.

Sprinkle the remaining 1/2 cup cheese over the top.

Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.

Let sit for 5 minutes to firm up, then top with garnishes and serve.

https://content.jwplatform.com/videos/dfCqO55X.mp4

This 5 ingredient casserole is layers of chicken, cheese, tortillas and beans, all baked together into a hearty meal.

These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat.  And you won’t even miss the tortillas!

Enchilada Chicken Roll-Ups

cumin

oregano

garlic powder

chili powder

Kosher salt

black pepper (to taste)

Cooking spray

½ pounds 3 boneless, skinless chicken breasts, cut in half lengthwise

green chilis

reduced fat shredded Mexican cheese blend

avocado (yield 6-ounces, cubed)

cilantro (for garnish)

Preheat oven to 375F degrees.

In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper.  Rub on both sides of each chicken piece.

Spray a small (8x6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.

Lay chicken, cut side up on a work surface. Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.

Roll each one up and set them seam side down in the baking dish.  Top with remaining sauce, cheese and chilis.

Cover with foil and bake for 30 minutes.  Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.

Top each chicken roll-up with a few avocado pieces and cilantro and serve.

These easy, Low-Carb Enchilada Chicken Roll Ups give you authentic enchilada flavor without all the work! And you won’t even miss the tortillas! Serve them with cauli-rice to keep it low carb or make my cilantro-lime rice, so good!

3 FS Smart Points • 261 Calories (keto, gluten-free)
Print: https://www.skinnytaste.com/enchilada-chicken-roll-ups/

Low-Carb Enchilada Chicken Roll Ups

<p>These cheesy chicken and black bean enchiladas are the perfect meal idea for large groups or a family dinner. The only thing that can make this dish better is that it's a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you're getting some great lean protein, fiber, vitamins and minerals.</p>

Cheesy Chicken and Black Bean Enchiladas

olive oil

onion

garlic,

chicken

black beans,

green chiles

taco seasoning (see recipe below)

whole wheat tortillas

Monterey Jack and or Cheddar cheese

Preheat oven to 400 degrees F. Coat a 9&#215;9 casserole dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.

Put half of the enchilada sauce on the bottom of a 9&#215;9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.

Bake enchiladas 15 minutes, until cheese is golden.

Amazing!  I made a triple batch the first time I made this and I forgot a few steps, but still turned out great.  I forgot to add salsa and cheese to the inside of tortilla mixture...so I just added to the top of rolled tortillas.  Planning to make this again, only using the crock pot next time.  Shredding chicken is so easy, just stir with wooden spoon inside crock pot.  
I tripled the batch so I could eat one now and freeze 2 batches later.  We ended up making 18 rolled enchiladas.

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas!

Easy Chicken Enchilada Recipe

c Colby jack cheese (shredded)

Las Palmas green chile enchilada sauce

sour cream

6-8 corn tortillas

4.5 oz can chopped green chiles

salt and pepper

In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.

In a small skillet, bring enchilada sauce to boil. Remove from heat.

Dip each tortilla into heated sauce for a few seconds to soften.

Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)

Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.

Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.

Bake 20 minutes at 350.

https://content.jwplatform.com/videos/BwRNZhKK.mp4

One Of Our Favorite Mexican Dishes – Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese!

Green Chili Chicken Enchiladas

Chicken Enchiladas

chicken soup

water

chicken breasts halved, cooked, cubed (or leftover cooked chicken)

flour tortillas

mozzarella cheese -

cheddar cheese

These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!

Chicken Enchilada Recipe

chicken (cooked and shredded)

Colby jack cheese (shredded)

Preheat the oven to 350°F.

In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.

In a small skillet, bring enchilada sauce to a boil. Remove from heat.

Dip each tortilla into the heated sauce for a few seconds to soften.

Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).

Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.

Bake for 20 minutes.

Green Chile Chicken Enchiladas

These Dairy Free Green Chili Chicken Enchiladas involves cooking boneless chicken breast in salsa over a low heat, dairy free cheese, and baking your enchiladas in a green tomatillo salsa.

Dairy Free Green Chili Chicken Enchiladas

lbs boneless skinless chicken breast

jar your favorite salsa (medium size)

cheese

jar tomatilla salsa (large)

Spray your cooking pan with spray or olive oil. Add your chicken breast and cover with 1 jar of salsa. Cook 12 to 15 minutes over medium-low heat, or until the internal temperature of the chicken registers at 165˚F.

Remove the chicken from the salsa and shred OR cut into bite sized pieces.

Coat the bottom of baking dish with a thin layer of tomatillo salsa.

Lay a tortilla flat on the counter. Fill the center with chicken and shredded cheese. Fold the tortilla into a burrito and place seam-side down in the baking dish.  Repeat.

Top the enchiladas with shredded cheese and tomatillo salsa.

Cover with tinfoil and bake for 25 minutes on 350 degrees F. Remove tinfoil and bake for 5-7 minutes or until cheese is melted on top.

Serve with dairy free sour cream!

Looking for an easy and effortless soup that will fill everyone up? This slow cooker chicken enchilada soup is packed with flavor and so simple to assemble. It’s a family-friendly meal that will bring everyone back for seconds!

Slow Cooker Creamy Chicken Enchilada Soup

oz black beans

tomatoes

oz homemade enchilada sauce (or store-bought)

onion powder

cumin (if using store-bought sauce)

ancho chili powder

cilantro

sweet corn

oz baby tomatoes (halved)

chicken broth

4-8 oz whipped cream cheese

Add all ingredients except cream cheese to slow cooker

Cover and cook on high for 3-4 hours or low for 6-8 hours

Shred chicken in slow cooker

Stir in cream cheese until smooth and let it heat through on high for another 15-30 minutes

Stir again well to combine before serving

Made as directed, my husband pronounced it “fantastic”! It will go into regular rotation. I’m so happy to have found this site!

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Top 8 chicken enchilada recipes from across the web

The most viewed chicken enchilada recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Enchilada Casserole

Enchilada Chicken Roll-Ups

Cheesy Chicken and Black Bean Enchi...

Easy Chicken Enchilada Recipe

Chicken Enchiladas

Chicken Enchilada Recipe

Dairy Free Green Chili Chicken Ench...

Slow Cooker Creamy Chicken Enchilad...

The most viewed chicken enchilada recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine