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    Home » Recipes » Recipe

    Easy Chicken Enchiladas

    Published: Oct 22, 2018 · Modified: Jan 2, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Easy Chicken Enchiladas recipe #easy #mexican #chicken #texmex #enchiladas

    These Easy Chicken Enchiladas are as stupidly simple to make as they are flavorful! Each bite bursts with tender chicken, gooey cheese, and big enchilada flavor!

    Do you ever feel excessively proud of yourself for discovering something exceedingly simple? It is probably how Columbus felt, sailing lost on the ocean for months before stumbling on an un-bypassable landmass. Good job navigator. Well, that is how I felt when I discovered the absolute gloriousness of using rotisserie chicken in my already easy chicken enchiladas recipe.

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    Rotisserie chickens are easy family dinner's by themselves, but they are also exceptional kitchen hacks too. Not only is the chicken all ready to cook and ready to use in a myriad of dishes, the manner in which the chicken is roasted yields mouth-wateringly tender meat. Likely, more tender than if you cooked it yourself.

    So to sum it up, this easy chicken enchiladas recipe requires less work and it will give you more flavorful results than more labor-intensive recipes. This is the same hack I use for my classic chicken salad recipe too.

    Chicken Enchiladas with Red Sauce

    How Do You Make Chicken Enchiladas

    The chicken is combined with chopped green chiles for a mild kick, fresh diced onions to add texture, and bathed in red sauce. The cheese mixed in with the shredded chicken really helps enhance the tender mouthfeel of each bite.

    This is a one pan recipe, so don't expect to do a lot of dishes. You simply need a 9 inch x 13 Inch baking dish. Large flour tortillas will fit in the dish perfectly. I suspect you already have one in your kitchen for making cakes or lasagna.

    Easy Chicken Enchiladas in pan

    How Long To Cook Chicken Enchiladas

    Chicken Enchiladas should be cooked at 400 degrees for 25 minutes. If your oven temperature isn't reliable, just cook it until the cheese is melted, bubbling, and beginning to brown.

    Enchilada Recipes

    If you are craving enchiladas, there are many ways you can prepare them beyond this easy chicken enchiladas recipe. Check out these Vegetarian Enchiladas for a flavorful twist, or create a casserole with my Easy Chicken Enchiladas Casserole or Quinoa Enchiladas Casserole. 

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    These Easy Chicken Enchiladas are as stupidly simple to make as they are flavorful! Each bite bursts with tender chicken, gooey cheese, and big enchilada flavor!
    5 from 6 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 375kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 rotisserie chicken (meat removed & shredded)
    • 4 oz canned chopped green chiles
    • 2 cups Monterey jack cheese (divided)
    • 2 , 10 oz cans red enchilada sauce (divided)
    • ½ small onion (diced)
    • 8 large flour tortillas
    • cilantro for garnish

    Instructions

    • Preheat oven to 400 degrees.
    • Spread sauce from half of one can of enchilada sauce evenly across the bottom of a 9x13 baking dish.
    • Pour other half of canned enchilada sauce into shredded chicken along with 1 cup of cheese, onion, and green chiles. Mix to combine.
    • Scoop enchilada mixture into flour tortillas (~⅓ cup each) and roll the tortillas to close. Place in baking pan.
    • Pour remaining can of enchilada sauce over the tortillas and top with remaining 1 cup of cheese.
    • Place in oven and bake for 25 minutes, or until cheese is melted and starting to brown.
    • Sprinkle with chopped cilantro and serve.

    Notes

    IF YOU LIKED THIS RECIPE you will love my Chicken Fajita Quesadillas too!

    Nutritional Information

    Calories: 375kcal
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published July 14, 2017 on FoxValleyFoodie.com.

    If you enjoyed reading my Easy Chicken Enchiladas recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Cathy

      December 21, 2022 at 8:11 pm

      Can you use can chicken?

      Reply
      • Fox Valley Foodie

        December 22, 2022 at 8:17 am

        Yes, you can. The taste and texture aren't as good but it sure makes things easier.

        Reply
    2. Rich

      October 05, 2022 at 2:34 pm

      Can you prep all and assemble the next day?? Or will the chicken get to spicy or wet ??

      Reply
    3. Nancy E. Megyesy

      August 31, 2019 at 2:39 pm

      5 stars
      This sounds so good. I have made these before but never with a rotisserie chicken, I am anxious to try this one. I bet the flavor is just great.

      Reply
    4. Kay

      May 28, 2019 at 6:27 pm

      5 stars
      Made these for our supper tonight. Delicious! ! !
      I made 4 but we only ate 1 each so tomorrow's supper is done. Thank you

      Reply
    5. Whitney

      March 07, 2019 at 7:43 pm

      If you make a few batches of these and would like to freeze a few, would you recommend leaving off the sauce and cheese to freeze, thawing, then adding cheese and sauce and baking per regular instructions?

      Reply
      • Fox Valley Foodie

        March 09, 2019 at 8:08 am

        I haven't tested it out, but that sounds like a great idea so things don't get too soggy.

        Reply
      • Kathleen

        July 09, 2022 at 12:27 pm

        I cook in large batches, then freeze meal size portions for two. I prepare completely with sauce and cheese, put into freezer containers, and freeze. (Freeze before the baking step)

        Reply
    6. MBO

      July 18, 2017 at 1:20 pm

      where do the diced onions come in??

      Reply
      • Fox Valley Foodie

        July 18, 2017 at 1:22 pm

        Thanks for catching that. Combine them with the chicken and green chiles.

        Reply
      • Pooky

        June 30, 2019 at 9:03 pm

        It's actually listed in step #3

        Reply
    7. Rose

      July 17, 2017 at 9:33 am

      5 stars
      Holy cow, you were right! These are amazing!

      Reply

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