Quick and Easy Chicken Enchiladas
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 6-8 serving(s)
Categories
- Main Course
- One Dish Meal
- Mexican
- Oven
- Easy
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
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!
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Equipment
Pot, 11x9 baking dish, microwave, oven
Ingredients
- 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)
Instructions
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.
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