How to Cook Delicious Easy chicken enchiladas

Easy chicken enchiladas. The BEST chicken enchiladas — easy to make, totally customizable with your favorite fillings, and made with a super-simple Best Chicken Enchiladas Ever! Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce.

Easy chicken enchiladas This chicken enchilada recipe is very easy to make because it uses left-over (or rotisserie) chicken and a few simple ingredients. Our favorite red chili chicken enchiladas! Corn tortillas are dipped in red chili sauce to bake in the flavor in this easy chicken enchiladas recipe. You can have Easy chicken enchiladas using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy chicken enchiladas

  1. It’s 2 of boneless skinless chicken breasts.
  2. You need 2 of large cans of green enchilada sauce.
  3. You need 2-8 oz of packages of shredded Mexican style cheese.
  4. Prepare 2 cans of tomatoes with green Chile’s.
  5. It’s of Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking.
  6. You need 12 of flour tortillas.
  7. Prepare 1 of jalapeño thinly slice for garnish (optional).

You're favorite chicken enchiladas sandwiched in a soft bun. These Easy Chicken Enchiladas are easy to make, quick to assemble and using the homemade enchilada sauce makes that that much tastier! These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here.

Easy chicken enchiladas step by step

  1. Pan fry or boil chicken breasts until done and shred.
  2. Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly.
  3. Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13×9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan..
  4. Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days..

These have been one of my most popular recipes since I first posted, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don't skip that step! Boil chicken until it falls apart, then shred. Chicken Enchiladas are rich, filling, delicious, and SO easy to make! Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce.