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 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, no lie!! Jeannette Hayes sent me this chicken enchilada recipe and said: “it was so good and easy I’d slap myself”. Now I’ve heard of the phrase “slap yo mama” but never SLAP YOURSELF! I said wow 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 breasts (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
- 6-8 flour tortillas
- 1 (10-ounce) can green enchilada sauce
- 3 cups shredded cheese (I used Mexican blend and a bag of Colby Jack Cheese)
- olives (optional)
- 6-8 flour tortillas
- Preheat Oven to 350 F.
- Bring a large pot of salted water to a boil and add chicken.
- Boil for 12-15 minutes or until chicken is cooked all the way through. Do not overcook.
- When chicken is done, place chicken on a plate to cool and then shred with a fork.
- In the large saucepan, saute onions and garlic.
- Add in the next seven ingredients.
- Stir until combined and then stir in the shredded chicken. Taste the mixture to make sure it has enough spice to your liking. Add more if desired. Remove from heat and set aside.
- In a skillet heat 1 tablespoon of oil.
- 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 green 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.
- 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 or until cheese is melted.