Chicken Enchiladas Recipe -
Chicken Enchiladas Recipe
  • READY IN 35 mins

Chicken Enchiladas

Recipe by  

"Chicken's the hottest thing around with this spicy take on a family favorite."

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Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
  4. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2008

Very good and super easy. This is a great recipe to make ahead of time and you just pop it in the oven. I used leftover shredded chicken from a rotisserie chicken we had the day before. I also added one can of condensed cheddar cheese soup in with 3 cans of enchilada sauce. I dip the tortillas in the enchilada sauce first and then fill and roll up. It makes it easier to roll the corn tortillas, since they tend to crack if you don't do that. I also added one can of black beans to the chicken mixture. It stretched the chicken and made more enchiladas. Next time I will also add a can of corn (drained). We have a big family so stretching our dollar is very important. I topped with the remainin enchilada sauce and cheddar cheese and baked. When they came out of the oven we served with sour cream and hot sauce. You can also garnish with olives and green onion. This is a go to recipe when I need to either make a quick meal or I need to make meals ahead of time in the event we're having a busy week.

Most Helpful Critical Review
Aug 08, 2011

I found this not very exciting. it may have been the enchilada sauce i used. hard to say, but in any case something was lacking in the flavor. i will say this was easy to make.

Oct 09, 2008

This was restaurant quality. I used the exact ingredients, but did not put any cheese in the mixture and I put 3/4 of the enchilada sauce in the mixture. I used the remaining 1/4 can of enchilada sauce to pour over the enchiladas along with the sprinkling of cheese.

May 01, 2008

I absolutely loved this recipe. Its quick, easy and delicious. I made no substitutions except for putting extra cheddar and monterey jack cheese on top.

Oct 10, 2008

My hubby raved about these ALL evening! I followed other readers' advice and added cheese to the top of the enchiladas before baking them. SUPERB!

Jul 26, 2008

Oh yeah, great flavor. We added a tablespoon of sour cream to them. Will make again and again.

Nov 08, 2010

So simple. I threw my chicken in the food processer rather then shread it up. I did add taco seasoning to the chicken/onion/garlic as I warmed it. Then added the chilies, enchilada sauce and cheese. I wanted to put refries in the enchiladas but didn't have any, next time. After I had all the enchiladas wrapped up I poured more sauce over the top(I used a whole 19 oz can) and lots of cheese on top. I would also typically throw on gr onions and bl olives, but I was making this for others that don't care for those ingrediants. Repeat recipe.

Dec 01, 2008

I made this was really good but next time I will add a half jar of chili powder to the chicken to give it more of a kick. It was a little flat for my taste.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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