I always love it when a food experiment turns into a family favorite. The first time I made these Easy Chicken Enchiladas was a couple years ago. I was craving some “Mexican” food, (our Americanized version anyway) like the enchiladas I’d had at a local restaurant. So when I was grocery shopping I grabbed some things that made sense to me to go in them. I whipped them together that night, and they were a hit right away! Even my pickiest eater loved them. In fact, she asked me to make them for her birthday dinner that was coming in only a couple weeks! I don’t even know how many times I’ve made them since then.
My recipe is a simple one. There’s only 7 ingredients. Of course you can add or take away some to fit your tastes. Sometimes I add corn, black beans, or rice for a little variety. You may want to add sour cream, salsa verde, or chopped lettuce on top. I have made this using ground beef taco meat too, which was equally delicious! One of these times I want to try my hand and making the tortillas and refried beans from scratch. Sometimes, when the mood strikes me (or I forgot to grab the sauce from the store), I will make this same filling and we’ll have them as chicken burritos instead. I love recipes that are versatile like this!
The measurements for this recipe are for my big batches. It’s a crowd pleasing meal that makes 16-18 enchiladas, depending on how full you stuff them. You can easily cut this recipe in half, though, for a smaller get together or family meal. **Note that I usually get 2 big cans of the enchilada sauce instead of the 4 small ones shown in the picture. They happened to be on sale this particular week so it was cheaper to get the 4 small ones.
There is also the option to freeze part of them for another time! To freeze, allow the chicken mixture to cool completely. Then follow the directions for filling and wrapping the the chicken enchiladas, but do not add the sauce or cheese on top! They will basically be little burritos at that point. Then wrap them individually in foil, and add them into a large freezer bag. They will keep for about 6 months this way. When you’re ready to make them, unwrap the enchiladas and allow them to thaw on paper towels in the fridge. This will prevent the shells from getting soggy. Then prep your baking pan, place them in, top them and bake them as per the directions.
Now, the moment you’ve all been waiting for! Here is the Easy Chicken Enchiladas recipe, and it’s printable!
- 2 lbs. of shredded chicken
- 1 7oz can of diced green chilis
- 1 14.5oz can of petite diced tomatoes, partially drained
- 2 large cans (or 4 small cans) of Enchilada sauce
- a 1lb bag of shredded cheddar cheese
- 1 can of refried beans
- a 16 pack of soft taco size tortillas
- Preheat your oven to 350*
- In a large bowl, combine the chicken, chilis, tomatoes, and a drizzle of the enchilada sauce.
- Prepare your baking pans by spraying them with cooking spray and lightly coating the bottom with enchilada sauce.
- To fill the enchiladas: lay out a tortilla, smear a spoon full of refried beans on it, top the beans with a couple spoon fulls of the chicken mixture, and sprinkle the cheese over the top. Then wrap up the tortilla burrito-style. Repeat with each tortilla.
- Place each enchilada into the prepared pans. Once you have all of them wrapped and in pans, drizzle with the remaining sauce and sprinkle with cheese.
- Cover pans with foil and bake for 30-35 minutes, or until heated through.
Did you try this recipe? What do you think? Would you add any additional filling or topping items? Let me know in the comments!