Easy Chicken Enchiladas

These easy chicken enchiladas are a family favorite that you can make extra and freeze for another night. I have to thank my sister Laurie for this recipe. I’m not sure if it’s exactly the way she made them but she gave me this recipe when I first got married and I’ve been making it ever since. I love that it’s so easy and I love that it freezes really well. I often make extra and freeze a pan for those days when I’m too busy (or don’t want) to cook. 😉

The filling consists of cooked chicken, green chiles, chopped onion and cheese. I often cook a whole chicken in the crockpot and then freeze the meat for recipes like this or for soup. A rotisserie chicken would work just fine too. Then you take your corn tortillas and dip them in the enchilada sauce to coat them. Add some filling, roll up and place seam side down in a pan. Pour the remaining enchilada sauce on top and sprinkle with Mexican cheese and/or cheddar. I like both personally. Pop them in the oven and bake for 30 minutes and look at that deliciousness. We usually don’t eat anything else with these except maybe a salad. You can top with sour cream if you like or fresh avocado. Whatever floats your boat.

Easy Chicken Enchiladas

That was easy wasn’t it? To freeze: After I’ve assembled the enchiladas, I like to cover them in plastic wrap. Then I cover them in a layer of foil. When you cook them, make sure you take off the plastic wrap and keep the foil. And remember they will take longer to cook because they are frozen. So I hope you like this quick and easy family meal as much as we do. And if you want an even easier meal, check out this Easy Chicken Enchilada Soup recipe.  Enjoy!

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Easy Chicken Enchiladas

These easy chicken enchiladas are a family favorite. We like to make an extra pan of these and freeze for another night of easy enchiladas!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 1/2 cup onions finely chopped
• 2 cups cooked chicken shredded
• 1 4 oz can green chiles
• 1 cup Monterey Jack or Mexican blend cheese shredded
• 1 large can enchilada sauce
• 14 corn tortillas
• 1 cup cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl add your onion, green chiles, shredded chicken, half of the Monterey jack cheese and half of the cheddar cheese.
3. Place a few spoonfuls of the enchilada sauce on the bottom of a large baking dish.
4. Empty the rest of the enchilada sauce in a shallow bowl large enough to fit one tortilla.
5. Wrap your tortillas in a damp paper towel and microwave for 1 1/2 minutes.
6. One at a time, dip your tortillas into the enchilada sauce and make sure it covers the whole thing. You can wipe off the extra sauce back into the bowl.
7. Take that tortilla and fill with some of the chicken mixture. Roll into an enchilada and place seam side down in the baking dish.
8. Repeat with the rest of the enchiladas.
9. Sprinkle the remaining cheese over the top.
10. Bake for 30 minutes or until nice and brown on top.
11. Makes 14 enchiladas.