If you don’t have time to make “The Best Chicken Enchiladas” but you’re still craving enchiladas, here is a quick and easy recipe for chicken enchiladas. This recipe comes from my all time favorite cookbook America’s Test Kitchen Family Cookbook, and you would never guess that this is a 35-40 min meal {including cook time}!
Ingredients:
3 cups shredded cooked chicken (I usually just boil 2-3 chicken breasts)
3 cups cheddar cheese, shredded (I buy the “Mexican Blend” combo pack of cheese and use 1/2 of it.)
2 1/2 cups enchilada sauce
1 4oz can of chopped green chiles, drained
1/2 cup minced fresh cilantro
12 6-inch flour or corn tortillas
Directions:
1. Adjust the oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and the cilantro.
2. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds.
3. Spread the warm tortillas out over a clean counter. Place 1/2 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13-inch baking dish lightly coated with cooking spray.
4. Lightly spray the enchiladas with cooking spray. Pour remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup of cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
5. Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer, then serve.
I made these the other night and was reminded of how easy and delicious they are; I hope you enjoy them as much as we do!
- 3 cups shredded cooked chicken
- 3 cups cheddar cheese, shredded
- 2½ cups enchilada sauce
- 1 4oz can of chopped green chiles, drained
- 1/2 cup minced fresh cilantro
- 12 6-inch flour or corn tortillas
- Adjust the oven rack to the middle position and heat the oven to 400 degrees.
- Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the chiles, and the cilantro.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds.
- Spread the warm tortillas out over a clean counter. Place ½ cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13-inch baking dish lightly coated with cooking spray.
- Lightly spray the enchiladas with cooking spray. Pour remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup of cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
- Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer, then serve.
You had me at "EASY" 🙂 This looks so delicious & it's one of my favorite dishes. I rarely ever make it though – I just order it when we go out for Mexican. This looks SO easy though so you better believe I'm gonna try it! Thanks so much for sharing this! (Is there any particular brand of enchilada sauce that you prefer to use?)
I went for even easier and made it in casserole form, but it's in the oven now. Thanks for the recipe!
I make my own enchilada sauce with New Mexico chile powder to make cheese and onion enchiladas. When I make chicken enchiladas, I use a couple of small cans or a large jar of green salsa (Herdez) and a pint of half and half for the sauce. I love enchiladas!
Visiting from the C.R.A.F.T. linky party. These enchiladas look yummy and easy – 2 nice things about new recipes. On a side note, we have the same last name, spelled the same. I rarely find anyone who spells it with 2 Es, so I thought it was worth mentioning.
Yum! Reading this makes me wish I could reach into my computer & grab a a bite. Thank you for sharing your recipe at my Fab Friday linky party!Warmly, Michelle