These easy Chicken Enchiladas are the best recipe ever! Stuffed with the creamiest chicken mixture and topped with simple sauce.
CREAMY CHICKEN ENCHILADAS
Family favorite alert!! I have been making these creamy chicken enchiladas for years and years and they never get old. I originally got the recipe from an old cookbook I had and have changed it around a little bit.
I also usually like to make them with green chilies to be honest but my kids prefers them without. So, when I made these last week, I left them out for her since they were her request.
They can also be made with corn tortillas, which I think is the original “true” enchiladas way of doing things. But flour tortillas are the preference here.
HOW TO COOK THE CHICKEN TO BE SHREDDED
I love to use my stash of freezer crock pot cooked chicken for this recipe. But if I have no more in the freezer, I will just boil 3 breasts of boneless chicken in a pot of water for about 15 minutes (or until no longer pink). You can also bake them in the oven covered for 30-40 minutes (or until no longer pink).
Then my quick shredded secret. I cut the breasts in half and pulse them in the food processor for a few seconds to shred it. So easy!
WHAT TO SERVE WITH CHICKEN ENCHILADAS
I love to top mine with this homemade guacamole. But you can top with with so much more after they are cooked too. Sour cream, olives, lettuce, tomatoes.
Serve your chicken enchiladas along with this delicious Cilantro Lime Brown Rice. Oh, and this Cowboy Caviar is ah-amazing too! If you need an appetizer as well, these Deviled Avocado Eggs are to die for.
CHICKEN ENCHILADAS INGREDIENTS
Serves 6-8
6 – (8-inch) or 10 (6-7-inch) flour tortillas
2 cups of cooked chicken
2 (10 oz) cans of mild enchilada sauce, divided
1/2 cup of light sour cream
2 cups (8 oz) of shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
1 can of green chilies, undrained (optional)
1/4 cup of green onions, chopped (optional)
HOW TO MAKE CREAMY CHICKEN ENCHILADAS
Preheat oven to 350 F
Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish.
In a large mixing bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
Spoon about 1/3 – 1/2 cup of the chicken mixture down the center of the totillas.
Roll up the tortillas and place in the baking dish, seam side down.
After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over the top of the entire dish.
Sprinkle with remaining 1 cup of cheese
Bake, uncovered, for 30 minutes or until cheese is melted.
ENJOY!!!
Creamy Chicken Enchiladas
- 6 – 8-inch or 10 (6-7-inch) flour tortillas
- 2 cups of cooked chicken
- 2 10 oz cans of mild enchilada sauce, divided
- 1/2 cup of sour cream
- 2 cups 8 oz of shredded Monterey Jack cheese or a Mexican cheese blend (Feel free to use light cheese!)
- 1 can of green chilies (undrained (optional))
- 1/4 cup of green onions (chopped (optional))
- Preheat oven to 350 F
- Pour 1 can of enchilada sauce in a 13 x 9 inch baking dish
- In a large bowl, combine the chicken, sour cream, and 1 cup of cheese. (also add green chilies and onions if using)
- Spoon about 1/3 – 1/2 cup of the chicken mixture down the center of the totillas.
- Roll up the tortillas and place in the baking dish, seam side down.
- After rolling all the chicken-filled tortillas, pour the remaining can of enchilada sauce over teh top
- Sprinkle with remaining 1 cup of cheese
- Bake, uncovered, for 30 minutes or until cheese is melted.
TRY THESE OTHER DELICIOUS MEXICAN RECIPES TOO:
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