Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken & Cheese Enchiladas

Mama’s Chicken and Cheese Enchiladas


  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

A simple and comforting green chile enchilada dinner that will be on the table in no time! 


Ingredients

Units Scale
  • 2 Chicken Breasts, cooked and shredded
  • 2 1/2 cups Mexican Four Cheese (Pre-shredded), plus extra for topping
  • 1/3 Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 1 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Salt
  • Chosen Foods 100% Pure Avocado Oil Spray
  • 14 White Corn Tortillas
  • 28 oz Old El Paso Green Chile or Red Enchilada Sauce
  • Shredded Lettuce
  • Avocados
  • Tomatoes
  • Kite Hill Sour Cream
  • Fresh Garden Salsa

Instructions

  1. Chicken: In a medium pot of boiling water, cook the chicken until it looses its pink color; about 20-25 minutes. During this time, you can prep other ingredients.
  2. Shred: In a food processor, shred the chicken to a fine texture.
  3. Mix: To a large bowl, add the chicken, cheese, diced onion, garlic, pepper and garlic salt and mix until well combined. Set aside.
  4. Set temperature: Preheat the oven to 375° F.
  5. Tortillas: Lightly spray both sides of the corn tortillas with some olive oil cooking spray and add to a baking sheet. Bake for 2-3 minutes to soften the tortillas. (Don’t skip this step. This will prevent the tortillas from cracking and splitting when you go to fill them with the chicken mixture). 
  6. Temperature increase: Increase the oven temperature to 400° F.
  7. Sauce: Pour just enough enchilada sauce on the bottom of a 13 by 9 inch pan to coat. (This will keep your enchiladas from sticking). 
  8. Assemble: Fill each tortilla with 1 1/2 to 2 big spoonfuls of the chicken mixture. (I gently pack down each spoonful a little bit so it’s easier to work with). As you roll it, pack the mixture and tuck the tortillas as you go. 
  9. Add to the pan: Lay 6 enchiladas in a row, and two in the middle. 
  10. Bake: Top with additional cheese and bake for 15-20 minutes, or until the cheese is melted and the enchiladas are warmed through. 
  11. Optional topping suggestions: Shredded lettuce, avocado slices, diced tomato, sour cream and salsa.
  12. How to serve: Serve with refried beans or Mexican rice.  
  • Category: Main Course
  • Method: Bake
  • Cuisine: Mexican

Keywords: Chicken Recipes, Easy Chicken, Easy Main Dish, Enchilada, Main Dish, Mexican, Mexican Chicken, Poultry

Recipe Card powered byTasty Recipes