Best 11 Easy Chicken Enchiladas Recipe By Tasty Recipes

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Welcome to the ultimate guide to creating the most delicious and satisfying chicken enchiladas, brought to you by Tasty, the culinary experts behind mouthwatering recipes. In this comprehensive article, we'll take you on a step-by-step journey to prepare these delectable enchiladas, from selecting the perfect ingredients to assembling and baking them to perfection. Whether you're a seasoned home cook or just starting your kitchen adventures, we'll provide you with all the tips, tricks, and secrets to create a dish that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will redefine your love for enchiladas!

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

EASY CHICKEN ENCHILADAS RECIPE BY TASTY



Easy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas

Provided by Amreen Khureshi

Yield 5 serving

Number Of Ingredients 5

1 cup shredded chicken
¼ cup corn
½ cup shredded cheese
1 can enchilada sauce, 19 ounces (535 grams)
5 tortillas

Steps:

  • Heat the oven to 350°F (180°C).
  • Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
  • Pour thin layer of enchilada sauce into a pan.
  • Pour thin layer of enchilada sauce onto a plate.
  • Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
  • Top completed enchiladas with the remaining enchilada sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY



Veggie-Packed Chicken Enchiladas Recipe by Tasty image

Here's what you need: tomato sauce, vegetable broth, salt, pepper, chile powder, cumin, garlic powder, medium zucchinis, red onion, boneless, skinless chicken breasts, medium whole wheat tortillas, shredded cheese, fresh cilantro

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 cups tomato sauce
1 cup vegetable broth
salt, to taste
pepper, to taste
¼ teaspoon chile powder
¼ teaspoon cumin
¼ teaspoon garlic powder
2 medium zucchinis
½ red onion, diced
2 boneless, skinless chicken breasts, cooked and shredded
6 medium whole wheat tortillas
2 cups shredded cheese
fresh cilantro, to serve, optional

Steps:

  • Preheat oven to 400°F (200°C).
  • In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
  • Stir occasionally, until the sauce begins to boil. Remove from the heat.
  • Using a box grater, grate the zucchini.
  • In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
  • Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
  • Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
  • Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
  • Bake for 20 minutes, or until heated through and cheese is melted.
  • Top with cilantro (optional).
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 29 grams, Sugar 7 grams

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!

Provided by Troop Angel

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Steps:

  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6

CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP



Chicken Enchiladas with Cream of Chicken Soup image

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 11

3 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
Pico de gallo, optional

Steps:

  • In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.

EASY ENCHILADAS



Easy Enchiladas image

What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon butter
4 cups shredded cooked chicken
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each ) green enchilada sauce
1-1/2 cups half-and-half cream, divided
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese
Shredded lettuce and chopped tomatoes, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

HEALTHIER CHICKEN ENCHILADAS I



Healthier Chicken Enchiladas I image

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

Provided by MakeItHealthy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 18

4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
8 (10 inch) whole wheat flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
  • Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
  • Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

Nutrition Facts :

Tips:

  • Choose the right tortillas. Corn tortillas are traditional, but you can also use flour tortillas. If you're using corn tortillas, be sure to heat them up before filling them so they don't crack.
  • Shred the chicken yourself. This will give you a more flavorful and tender filling. You can also use rotisserie chicken, but be sure to remove the skin and bones.
  • Don't overfill the enchiladas. You want them to be able to roll up easily without breaking.
  • Use a variety of toppings. This will add flavor and texture to your enchiladas. Some popular toppings include cheese, sour cream, guacamole, salsa, and cilantro.
  • Bake the enchiladas until they're hot and bubbly. This will help the flavors meld together and the cheese to melt.

Conclusion:

Chicken enchiladas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will surely become a family favorite. So next time you're looking for a quick and easy weeknight meal, give chicken enchiladas a try. You won't be disappointed!

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