Recipe: Perfect 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, covered in.

Easy Chicken Enchiladas You're favorite chicken enchiladas sandwiched in a soft bun. This chicken enchilada recipe is very easy to make because it uses left-over (or rotisserie) chicken and a few simple ingredients. Cooked Chicken Options for Chicken Enchiladas. You can have Easy Chicken Enchiladas using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Easy Chicken Enchiladas

  1. You need of Large can of chicken breast or 2 shredded chicken breast.
  2. It’s 8 oz. of sharp cheddar cheese.
  3. It’s 1/2 cup of chopped onions.
  4. It’s 8 oz. of sour cream.
  5. It’s of Large flour tortillas (microwave 30 seconds).
  6. You need of Fill tortillas with mixture of above ingredients.
  7. It’s 1 can of cream of chicken soup.
  8. It’s 1 can of mild enchilada sauce.
  9. It’s 8 of x13 dish-stoneware, glass or tin.

Poach skinless boneless chicken thighs or Enchiladas,Chicken. 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! Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender rotisserie chicken all nested in soft tortilla shells smothered in fresh enchilada.

Easy Chicken Enchiladas instructions

  1. Mix cream of chicken soup and enchilada sauce (mix in water to thin).
  2. Pour some of above sauce in bottom of dish. Lay filled tortillas on top. Cover with remaining sauce. Be sure to get sauce between each tortilla so all side are covered. Top with cheddar or Mexican cheese. Place tin foil over dish. Bake at 350 for 45 minutes..
  3. Mix cream of chicken soup and enchilada sauce (mix in water to thin).
  4. Pour some of above sauce in bottom of dish. Lay filled tortillas on top. Cover with remaining sauce. Be sure to get sauce between each tortilla so all side are covered. Top with cheddar or Mexican cheese. Place tin foil over dish. Bake at 350 for 45 minutes..

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. This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce. Green Chile Chicken Enchiladas are a classic American family favorite!