Chicken Enchilada Recipe
Looking for a easy Chicken Enchilada Recipe? This first one is easy because it has only 5 ingredients and works great using your leftover chicken from the night before!
You might also enjoy the other enchilada recipe shown. A few more ingredients but still very easy to make. Both of these are great leftover chicken recipes!
1/2 lb. boneless skinless chicken breast, cooked and shredded
1 medium onion, chopped
4 oz. (approx. 1 cup) Monterrey Jack cheese, shredded
1 10 oz. can green enchilada sauce
8 (6 inch) corn tortillas
Preheat oven to 350°F
Combine chicken, onion, and half of the cheese in a medium bowl.In a skillet, combine sauce and heat to boiling. Place tortilla in sauce until softened. Spoon 1/4 cup of cheese and chicken filling across each tortilla. Roll and place seam side down in a pan. Repeat until all tortillas are used.
Pour remaining sauce over them. Sprinkle with remaining cheese, cover pan with foil.
Bake in a preheated oven for 15 minutes.
Chicken Enchiladas with Creamy White Sauce2 whole chicken breasts, cooked and shredded
1 lb. Monterey Jack cheese, grated
1 (3 oz.) can (mild...unless you dare to go hotter) chopped green chilies
2 cans cream of chicken soup
1 pint sour cream
1/2 lb. Cheddar cheese, grated
1 dozen flour tortillas
Preheat oven to 350°F.
Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften).
Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, then roll. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese.
Bake in preheated oven for about 45 minutes.
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