Are you ready for an enchilada recipe that is going to blow your mind?! Let me tell you why it's so mind-blowing...because it's so simple but SO delicious. I get compliments on this every time I make it and sometimes I may or may not let people believe I slaved over them. This is the perfect thing to cook for your Cinco de Mayo celebration.
Make sure your chicken is nice and shredded, I like mine to still be slightly warm when I'm filling them. My favorite enchilada sauce is the green sauce from Las Palmas, just choose the right spiciness temperature for your palette.
For bonus points, serve with legit mexican rice and top with chopped cilantro. Enjoy your fiesta!
Easy Chicken Enchiladas
You won't be able to tell just how easy these enchiladas are because they are full of delicious cheesy goodness.
- 20 small (fajita) flour tortillas
- 3 breasts shredded chicken breast
- 2-2 1/2 cups shredded cheese
- 1 small can diced green chilies
- 28 oz. can green enchilada sauce
Mix shredded chicken, green chilies and 3/4 cup of cheese.Pour just enough enchilada sauce to cover the bottom of 9x13 pan. Working with one tortilla at a time, dip both sides of tortilla in the sauce, spread 1/4 cup of chicken on tortilla, then roll up. Continue until you've filled your tortillas, repelenishing your sauce to dip your tortillas in as necessary. Spread the rest of the sauce on top of enchiladas then top with as much cheese as desired. Cover pan with foil & cook at 400 degrees for 15 minutes, then uncovered until cheese begins to brown & bubble.
DetailsPrep time: Cook time: Total time: Yield: 20 enchiladas