easy chicken 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!!

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 Easy Chicken Enchiladas make the best Mexican dinner! They&#039;re stuffed with shredded chicken and cheese, topped with red enchilada sauce and baked.

Easy Chicken Enchiladas

chicken

easy enchilada sauce, (divided)

corn

Mexican-blend cheese, (divided)

salt and pepper, (to taste)

toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Serve immediately and garnish with desired toppings.

A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!

Sour Cream Chicken Enchiladas

RoTel tomatoes (drained)

Monterey Jack cheese (divided)

cheddar cheese

all-purpose seasoning,

(8-inch) corn/flour

butter

all-purpose flour

cumin

coriander

salt

black pepper (to taste)

sour cream ((I use light))

can diced green chiles (drained)

green onion, cilantro

hot sauce (like Cholula), chopped fresh tomatoes

Preheat oven to 400 degrees F.

Combine the chicken, drained Ro-Tel tomatoes, 1 cup Monterey Jack cheese, all of the cheddar cheese, and all-purpose seasoning in a large mixing bowl. Set aside.

Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper. Remove the pan from the heat and stir in the sour cream and green chiles.

Add ½ cup of the sour cream sauce to the chicken mixture and toss to combine well.

Add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Divide the chicken mixture evenly between tortillas (about ½ cup per tortilla). Roll them up and place them seam-side down in the baking dish. Pour the remaining sauce evenly over enchiladas. Top with the remaining Monterey Jack cheese.

Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted. Remove the pan from the oven and let it rest for 5 minutes.

Garnish with green onions and cilantro and serve with chopped tomatoes, sliced avocado, and hot sauce (optional).

Stuffed with cheese, pulled chicken, black beans and corn, smothered in a zesty red sauce, and baked until warm and crisp, these easy chicken enchiladas are a perfect weeknight dinner!

olive oil

½ of a small onion, diced

garlic,

cheddar cheese, divided

Monterey Jack cheese, divided

(15 ounce) can black beans,

(11 ounce) can Mexican-style corn

chili powder

Kosher salt and pepper,

(8-inch) flour tortillas

Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.

In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin and chili powder. Taste and season with salt and pepper, if desired.

Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.

Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.

https://www.youtube.com/watch?v=QvITZCD-W5k

Easy chicken enchiladas are a perfect weeknight dinner! Stuffed with cheese, pulled chicken, black beans and corn, smothered in a zesty red sauce, and baked until warm and crisp, the Mexican-inspired dish is delicious alongside tortilla chips, salsa, guacamole and rice. Add your favorite toppings and enjoy the best chicken enchilada recipe ever -- with minimal effort!

Get the recipe: https://www.theseasonedmom.com/easy-chicken-enchiladas/

Everything you love about chicken enchiladas in an easy skillet recipe. Dinner is on the table in a little over 30 minutes!

Chicken Enchilada Skillet

Vegetable oil

Red Onion

Cumin

Oregano

Salt

Garlic (minced)

Rotel

Enchilada sauce

tortillas

chicken (purchased

frozen Corn

Colby Jack cheese (divided)

Cilantro

Sour cream (optional)

Preheat the oven to 375 degrees.

In a large oven-proof skillet or saute pan, heat the vegetable oil over medium-high heat.

Saute red onion over medium heat until translucent, about 5 minutes.

Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.

Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of cheese. Stir to combine.

Top with remaining 1 cup of cheese.

Bake for 20 minutes until bubbly and cheese is melted.

Garnish with cilantro and sour cream.

https://www.youtube.com/watch?v=_SNUmneHoAs

FULL RECIPE: https://boulderlocavore.com/chicken-enchilada-skillet/
Spicy Chicken Enchilada Skillet is an easy dinner recipe. Ready in less than 30 minutes. A perfect filling main dish recipe for any night of the week.

CHICKEN ENCHILADA SKILLET

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)

Las Palmas green chile enchilada sauce

sour cream

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

The BEST easy chicken enchilada recipe for Cream Cheese Chicken Enchiladas.

Cream Cheese Chicken Enchiladas

(10 tomatoes

(8 oz) package cream cheese, softened

chicken,

Monterey Jack cheese

whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam.

Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

I found this recipe a few years ago and it's delicious.  Over the years I've changed it up to add some things but the original recipe is still so so good. I cook my chicken in the crock while at work and come home and shred it. Add cream cheese, 2 cans of rotelle, one packet of taco seasoning, can of corn and can of black beans. Then do the rest just like the original recipe. So so so so Yummy! And yes ya'll! You pour all of the heavy cream over them things. I'm making them tomorrow morning to take to work to feed my fellow teachers.

Low fat version - use 1/3 fat cream cheese or greek yoghurt, sub. corn tortillas instead of flour and drizzle skim milk instead of heavy cream. Cheese will still be fattening but, hey, it’s also protein ? up the flavor by adding in extra drained can of rotel, taco seasonings, green chilis to chicken mixture. Top with shredded lettuce, diced tomato and avocado slices with lime juice.

Love it!
Second time I made it I added 1 ear of corn ( cut of course) and 1 extra can of green chilis. 
The corn was an awesome addition

This is the best I've ever made myself or tried at someone else's house. Way better than Mexican restaurant versions, too. Not to mention it is fast, easy, and inexpensive to make. Kudos!!

These were hands down THE BEST chicken enchiladas I have ever made!! They were even easier than the recipe I used to use!! This recipe will go in "my favorites" recipe box!! Thank you for sharing Kevin &amp; Amanda!!

Absolutely amazing and easy to make. We enjoyed the flavor and texture. Will definitely make these again soon.

BEST enchiladas EVER!!!
I used the flour/corn tortillas and think they have more body to them. Made them for some friends twice and they raved! Thank You so much!

Delicious, just don’t think about calories ?. My husband loved it.
Served with black beans &amp; rice.

30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! 

30 Minute Zucchini Chicken Enchilada Skillet

salt & pepper

avocado oil

garlic cloves,

yellow onion, diced

red pepper, diced

poblano pepper

zucchini,

red chili enchilada sauce

mexican cheese

toppings: diced tomato, sliced avocado or chopped cilantro

Season chicken cubes with salt and pepper.

Heat a large skillet to medium hight heat.

Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.

Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.

Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.

Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.

Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.

Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.

This is the BEST chicken enchiladas recipe ever! Made with homemade enchilada sauce, green chilies and red onion, these easy enchiladas are packed with your favorite Mexican flavors, tender chunks of chicken and tons of melted cheese!

chicken breasts

green chiles

pack taco seasoning

garlic powder

cayenne powder

onion powder

red enchilada sauce

Mexican flour tortillas

refried beans

shredded cheese (sharp cheddar, monterey jack, pepper jack..)

onion, cilantro, sour cream

Easy! Start by making your Homemade Enchilada Sauce. Once your enchilada sauce is done, preheat the oven to 350 degrees then add two tablespoon of oil to a large skillet and heat over medium high heat.&nbsp; Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside.&nbsp;&nbsp;

Add in the taco seasoning, spices, diced onion, 1/2 a cup of enchilada sauce and green chiles.  Stir to combine and simmer for 2-3 minutes then remove from heat.&nbsp;&nbsp;

Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9x13 baking pan. Add a small amount of enchilada sauce at the bottom of the pan and spread out evenly.&nbsp;

To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with enchilada sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately. 

I made these for my mother and I last night, including the homemade red sauce. I ended up shredding the chicken as per her preference but they were good. Neither of us has ever even had enchiladas until last night, this was our first time trying them. She had seconds. 
If I make these again I might try to tone down the heat a little. Or maybe I'll try making the green sauce you described as mild? I'm not usually any good in the kitchen so the fact that I didn't poison us says a lot! Lol Thank you for sharing this recipe!

I added a little bit of homemade salsa to the sauce it turned out amazing

Outstanding!!! The recipe for the enchilada sauce is easy to make and tastes delicious.  I used chicken thighs, cooked in my instant pot. (Instead of cubed chicken breast meat), then cooled and shredded. I found this to be ideal for the enchilada filling (tender &amp; moist).  Making the recipe this way, along with the homemade sauce, is a bit time consuming.. . However, once the enchiladas are assembled, they keep well in the fridge until ready to bake.   
(Just remember to top with sauce and cheese right before baking). Definitely a terrific “make ahead” dish!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578858450/itikjjxbmtamnyltj7zl.mp4

Easy Chicken Enchiladas is the BEST chicken enchiladas recipe ever! Made with homemade enchilada sauce, this Easy Chicken Enchiladas recipe it packed with delicious Mexican flavor, tender chunks of chicken and tons of melty cheese!

These Easy 5-Ingredient Chicken Enchiladas are still cheesy and still incredibly flavorful, but come together in virtually no time at all. Perfect for busy nights!

Easy 5-Ingredient Chicken Enchiladas

your favorite smooth salsa (not chunky)

tsp kosher salt, divided

flour tortillas (I use soft taco size)

co-jack cheese

Preheat oven to 375 degrees. Grease a 9x13 baking pan with non-stick cooking spray.

Add chicken, 1/2 cup of salsa, and 1/4 teaspoon salt to a bowl. Mix until combined. Season to taste with salt and pepper.

In another small bowl whisk remaining 2 cups of salsa, sour cream, and 1/4 teaspoon salt together. Season to taste with salt and pepper. Spoon enough of the sauce into the the prepared pan to lightly coat the bottom.

Set aside 1 1/4 cups cheese to top the enchiladas. Place filling in the tortilla and sprinkle with a little bit of the remaining 3/4 cup cheese. Roll up and place in the prepared pan, seam-side down. Continue with remaining tortillas.

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Easy Chicken Enchiladas

Chicken Enchilada Skillet

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