Easy Chicken Enchiladas – 6 Simple Ingredients
These easy chicken enchiladas will impress anyone you’re making it for! While it is full of flavor it is not full of tons of ingredients. This recipe will make 12 full sized flour enchiladas, you will need TWO 9×13 dishes. Are you ready to make an easy and delicious dish?? Lets get started!
- Prep Time: 45 mins
- Cook Time: 45
- Total Time: 1 hour 30 minutes
- Yield: 12 Enchiladas 1x
- Category: Easy Meals
- Cuisine: Mexican
Ingredients
- 1lb Shredded chicken breast (about 2 breasts)
- 12 Flour tortillas
- 1 28oz can Red Enchilada (I use La Victoria)
- 1 4oz can Diced Green Chiles
- 4–5 cups of shredded Cheddar Cheese
- 1 6oz can Whole Black Olives chopped or 3.8oz can sliced Black Olives
Instructions
- Preheat oven to 350 degrees.
- Make sure all of your ingredients are prepped. Chicken is shredded. Cheese is grated.
- Warm tortillas in pan on stove top just a bit. They should be warmed but not crispy.
- Now the fun part..time to assemble. Start by putting a thin but well covered layer of sauce at the bottom of BOTH of your 9×13 dishes.
- For each tortilla we will want to have a coating of sauce on it. I usually just toss each tortilla in the saucy mess in the dish, cover the tortilla then make my enchilada.
- Put a small amount of chicken…maybe 1/4 cup of chicken, 1-2 tablespoons of cheese and a teaspoon of diced chilis into a sauce soaked tortilla. (Don’t overstuff)
- Roll that up and repeat. You should be able to make 12 evenly portioned enchiladas, 6 in each dish. With plenty of cheese leftover.
- Once they are all done cover them with any remaining sauce and all the remaining cheese. Then top these beauties with the whole can of olives.
- With any leftover sauce pour it along the edges as the sauce is what keeps them from sticking to the pan so you want them to be nice and moist.
- Cover and bake for 25 mins. Remove cover and bake for an additional 20 mins to get that golden brown cheese on top.
Notes
These portions all work perfectly for me but I do like to keep an extra can of sauce on hand and some extra cheese just in case I’m a little heavy handed on the cheese while rolling them up.
These should end with a decent amount of sauce at the bottom and on the sides because there isn’t anything worse than spending time making a beautiful dish and then it all burns on the bottom.
Keywords: Easy Mexican Enchiladas Simple Ingredients
Find it online: https://cottagefulloflove.com/easy-chicken-enchiladas/