chicken enchilada recipe

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Chicken Enchiladas

garlic

chipotle chilis in adobo sauce

tomato sauce

tsp chipotle chili powder

tsp cumin

chicken broth

kosher salt and fresh pepper

vegetable oil

oz chicken breast (from 2 small breasts)

onion

garlic (minced)

cilantro

kosher salt

oregano

7-inch low-carb whole wheat flour tortillas ((la tortilla factory))

shredded low fat Mexican cheese

non-stick cooking spray

tbsp chopped scallions or cilantro for topping

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce. Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!! The homemade enchilada sauce is a must!

4 Freestyle Points  • 194 Calories 
Print recipe: https://www.skinnytaste.com/chicken-enchiladas/

The Best Chicken Enchilada Recipe

These addicting, simple Chicken Enchiladas are filled with chicken, three kinds of cheese and my secret ingredient, Queso!&nbsp;

Amazing Chicken Enchiladas

chicken breasts (3 breasts)

fajita seasoning (or cumin)

salt & pepper (to taste)

olive oil

cream cheese (softened)

queso cheese sauce (I got mine from Trader Joe's)

cumin

salt (to taste)

shredded Mexican 3-cheese blend (divided)

fajita sized flour tortillas (8 inch size)

mild salsa verde

sour cream

Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.

Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.

In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9x13 glass baking dish.

Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.

Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.

Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.

*After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.

This easy Chicken Enchilada Casserole is layers of soft tortillas, spicy chicken, melted cheese, and a rich, red enchilada sauce.

Chicken Enchilada Casserole

Enchilada sauce

-8 inch Flour tortillas

lbs Chicken (shredded)

Taco seasoning

Cheddar cheese (shredded)

Preheat oven to 350 degrees F.

Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat  for 5 minutes until the liquid has mostly disappeared.

In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.

Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.

Repeat steps to create two more layers.

Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

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

Easy Chicken Enchilada Casserole is packed with layers of chicken, enchilada sauce, tortillas, and cheese. It’s easy comfort food that your whole family will love.

These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour. 

Cheesy Chicken Enchiladas

chicken breast

green bell pepper

red bell pepper

butter

cilantro (chopped)

green chili enchilada sauce

green chilies

cream of chicken soup (undiluted)

Mexican cheese blend (divided)

shredded pepper jack cheese

flour tortillas (warmed according to package directions)

In a small skillet saute red and green pepper and onion in butter until softened.

In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.

Preheat oven to 325* F.

Using a 1/2 cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.

Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.

The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!

can black beans

can diced green chiles

chili powder

salt

enchilada sauce ((about 12 ounces) homemade

cheese

flour tortillas

Optional,

Preheat oven to 350° F.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.

Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.

Make Enchilada Filling:

Spread ½ cup of enchilada sauce over the bottom of a greased 13x9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.

Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.

Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

Assemble the Enchiladas:

Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.

Bake Enchiladas:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629133434/ty3h7qzuyryen2nvw0un.mp4

These homemade enchiladas are cheesy and stuffed with a flavorful chicken filling. Perfect for a family dinner, my Best Chicken Enchiladas recipe is easy to make when you follow the step-by-step video.

The Best Chicken Enchiladas are easy to make and customize with your favorite fillings! Topped with easy homemade enchilada sauce and ready in 30 minutes!

Chicken Enchilada Recipe

chicken

enchilada sauce

(10-inch) corn or flour tortillas

Monterrey Jack cheese (or Mexican-blend cheese)

green chilies (drained)

black beans

green onions (chopped)

The black turtle bean is a small, shiny variety of common beans (Phaseolus vulgaris), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Black beans (and all common beans) are native to the Americas, but have been introduced around the world. They are also...

black turtle bean

Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread 1/2 cup of enchilada sauce into the bottom of the baking dish. If using corn tortillas, warm tortillas in the microwave wrapped in a damp paper towel or tea towel until soft and easily pliable, about 30 seconds. If using flour tortillas, there is generally no need to warm them.

Assemble chicken enchiladas. In a large bowl, stir together the cooked shredded chicken, 1/2 cup of enchilada sauce, and preferred fillings. Spoon chicken mixture into the center of each tortilla. Top with about 1/4 cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.

Bake enchiladas. Pour remaining enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.

Garnish and serve. Garnish with your favorite toppings and serve warm.

https://content.jwplatform.com/videos/z2es2knL.mp4

The Best Chicken Enchiladas are easy to make and customize with your favorite fillings! Topped with enchilada sauce and ready in 30 minutes!

The Best Chicken Enchiladas Recipe - Add A Pinch

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

chicken (cooked and shredded)

Colby jack cheese (shredded)

Las Palmas green chile enchilada sauce

6-8 corn tortillas

4.5 oz can chopped green chiles

salt and pepper

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).

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

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.

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 Chile Chicken Enchiladas

These enchiladas stuff creamy chile sauce and shredded chicken inside soft tortillas to make a super flavorful meal any day of the week!

Shredded Chicken and Chile Enchiladas

Tablespoon cumin

oregano (crushed)

onion (thinly sliced)

green chiles (two 4 ounce cans, undrained)

Tablespoon all purpose flour

Mexican cheese

flour tortillas (8 inches)

Preheat oven to 350 F. Remove meat from chicken and place in a dish, keep warm. Combine the next 5 ingredients in a saucepan and bring to a boil over medium-high heat. Maintaining heat, cook onion and broth mixture until it&#39;s reduced by half, about 20 minutes.

Add chicken to broth mixture and simmer for ten minutes to heat through. Remove chicken and onion with a slotted spoon. Reserve about one cup of the broth and discard the rest.

Rinse out the saucepan, then add the green chiles and the 1/4 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more.

Remove from heat and stir in sour cream and 1/2 cup of the cheese.

Grease or spray a 13x9 baking dish; set aside.

Mix the onion and chicken mixture, if too dry, add a bit of the reserved broth mixture. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes.

Uncover and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.

Top 8 chicken enchilada recipe recipes from across the web

The most viewed chicken enchilada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Enchiladas

Amazing Chicken Enchiladas

Chicken Enchilada Casserole

Cheesy Chicken Enchiladas

Chicken Enchiladas

Chicken Enchilada Recipe

Chicken Enchilada Recipe

Shredded Chicken and Chile Enchilad...

Top 8 chicken enchilada recipe recipes from across the web

The most viewed chicken enchilada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Enchiladas

Amazing Chicken Enchiladas

Chicken Enchilada Casserole

Cheesy Chicken Enchiladas

Chicken Enchiladas

Chicken Enchilada Recipe

Chicken Enchilada Recipe

Shredded Chicken and Chile Enchilad...

The most viewed chicken enchilada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine