I’ve been looking for a really good and easy chicken enchilada recipe for a while now. I wanted one that was easy, fairly quick and downright delicious. Lately I’ve been having these crazy Mexican food cravings (No family I’m not knocked up!) and homemade chicken enchiladas just sounded like heaven to me!
I printed off a few recipes to try and pulled out the handy, dandy tried and true cookbooks to start my quest on finding the perfect chicken enchiladas. Yall I swear the Food Gods must really be on my side because every time I’m craving a certain recipe one of my readers just out of the blue answers my prayer!
I went to my inbox and there it was!! Jeannette Hayes sent me this chicken enchilada recipe and said “it was so good and easy I’d slap myself” LMAOO now I’ve heard of the phrase “slap yo mama” but never SLAP YOURSELF! I said wooow I need to try this bad boy and let me say Jeanette it was fabulous!
This chicken enchilada recipe is super simple and oh so good! I made this for my hubby and Mexican-food-loving in-laws and it was a hit! I paired it up with some Mexican rice, shredded salad, and slushy cold margarita punch! It really hit the spot on my enchilada craving! I’ll be adding it to my recipe stash!! Thanks Jeanette, you rock!
Easy Cheesy Chicken Enchiladas
By Divas Can Cook
- 3-4 chicken breast (about 1 pound)
- ½ cup onions, chopped
- 1 garlic clove, minced
- 1 Tablespoon of Worcestershire Sauce 1 teaspoon paprika 1 teaspoon oregano 3-4 teaspoons chili powder
- ½ - 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 (8 ounce) can tomato sauce
- 3 cups shredded cheese (I used Mexican blend and a bag of Colby Jack Cheese)
- 1 (10 ounce) can green enchilada sauce
- olives (optional)
- 6-8 flour tortillas
- Preheat Oven to 350
- Add chicken to large pot and bring to a boil. Boil for 12-15 minutes or until chicken is cooked all the way through. Do not overcook.
- When chicken is done, pour out the water and place chicken on a plate to cool and then shred with a fork.
- In the large pot add the next 9 ingredients
- Stir until combined and then stir in the shredded chicken. Taste the mixture to make sure it has enough spices toyour liking. Add more if desired. Heat on medium-low just until heated.
- While the mixture is heating, heat 1-2 Tablespoons of oil on a skillet. Heat each tortilla one at a time on both sides just until lightly crisp (tortilla should still be flexible) This will keep the tortilla from getting too soggy while baking. Transfer to paper towels.
- In a 9 x 13 inch baking dish pour in a thin layer of the enchilada sauce just enough to cover the bottom.
- Spoon the chicken mixture onto the center of the tortilla. Add in cheese and black olives if desired.
- Fold the tortilla up and place seam side down in the baking dish. (hopefully your folding won't be as sloppy as mine)
- When all tortillas have been stuffed, folded and placed in the pan, pour on the remaining enchilada sauce and top with cheese!
- Bake for 20 minutes!