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The following suggestions will make a huge number of different kinds of "enchiladas". They are all made using flour tortillas, but you could substitute crepes if you are more ambitious.
The first recipe is the original I came up with. I like to keep these ingredients on hand for emergency meals.
Each recipe makes four enchiladas. They can be doubled or tripled, but you would have to heat them 5-6 at a time, unless you can think of a way to do this in an oven without burning.
Microwave one minute or a little more, just long enough to melt the cheese. Serve immediately. Top with your preference of topping(s). Serve cooked rice or corn chips on the side, if desired.
Once you get the idea, you can create all kinds of different "enchiladas". Use a different kind of cooked meat, a different kind of cheese, add minced garlic or not, onions or not (onions and garlic can be raw, just very small or thin pieces so they cook quick). You can make a "sauce" or "gravy" with canned soup:
Just use the method for the chicken enchiladas and heat the sauce/gravy separately and top after at the table. I would suggest that you just experiment with variations until you find your favorites. These make great weeknight meals because you can use leftovers and it's fast. You can also feed in "shifts" if you have a large group to feed and they have to eat at different times.
By LynnT from Conway, AR
Chop green chili peppers. Mix cream of chicken soup, chili peppers, sour cream, and onions. Wrap chicken, soup mixture and cheese in tortilla shells. Line up in a cake pan (2 layers). Put remaining mixture and cheese on top. Bake, uncovered, at 350 degrees F for 20 minutes.
By Robin from Washington, IA
My friend taught me to make these years ago when our children were still small. Our families both just love them! I do not put in the jalapeno peppers, as we think they are too hot.
Saute onion and 1/4 cup pecans in margarine until onion is tender and pecans are lightly toasted. Remove from heat. Combine next 4 ingredients. Add to nut mixture and chicken. Stir well until combined. Spoon about 1/3 chicken mixture onto each tortilla near one edge. Roll up and place, seam-side down, in greased 9x13 inch baking pan.
Combine soup, 1 cup milk, sour cream, and peppers; pour evenly over tortillas in pan. Cover with foil. Bake at 350 degrees F for 30-35 minutes, or until heated through. Remove foil. Sprinkle enchiladas with cheese and 2 tablespoons of pecans. Return to oven for 5 minutes, or until cheese is melted.
By Robin from Washington, IA
Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and rehydrated onion flakes. Pulse briefly to combine ingredients. Over medium heat, cook corn and cheese mixture until bubbly. On flour tortillas, layer approximately 3 Tbsp chicken, 2 Tbsp blended corn mixture, green chilies, and some of the shredded cheese. Roll up and place in 9x13 inch greased baking dish. Sprinkle remaining whole kernel corn over the top, sprinkle with remaining grated cheese. Bake at 350 degrees F for 30-40 minutes or until cheese is bubbly and edges are brown.
Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and sour cream with enchiladas.
Dinner for 8
By Kathleen from Dothan, AL
By Robin from Washington, IA
By Robin from Washington, IA
Mix, roll and sprinkle a little cheese and the rest of the diced green onions on top.
Bake 30 min. at 350 degrees F. Will make about 10 and they freeze well. Enjoy! From Jennifer 2002
These are my favorite!
By Great Granny Vi from Moorpark, Ca.
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Here are questions related to Chicken Enchilada Recipes.
I am trying to find a chicken enchilada recipe. Does anyone have a good one? Thank you.
By Sabrina from Council, NC
By Mary Koehler 02/09/2010
Here is the one I use. It is from the Better Homes website. You can make one dish of 12, or two dishes of 6, and freeze one for later.
Creamy Chicken Enchiladas.
Prep: 35 minutes
Bake: 25 minutes
Cook: 15 minutes
Stand: 5 minutes
1 pound skinless, boneless chicken breasts
1 14-ounce can chicken broth
1/2 teaspoon black pepper
8 cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup thinly sliced green onion
2 8-ounce carton light dairy sour cream
1/2 cup plain low fat yogurt
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup milk
2 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onion (optional)
1. In a large skillet place chicken, chicken broth, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups.) Set aside.
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes or until tender.) Drain well.
3. In a large bowl combine the shredded chicken, cooked fresh spinach or thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.
4. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.
5. For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.
6. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired.
7. To serve, garnish with chopped tomato or salsa and additional green onion, if desired. Makes 12 servings.
Make-Ahead Tip: One or both casseroles may be chilled or frozen. Prepare enchiladas as directed through step 5, except do not spoon sauce over the casserole(s) to be chilled; add sauce to casserole(s) to be frozen. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350° oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.
For frozen casserole, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350° oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above.
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I am looking for a recipe for chicken enchiladas.
Sandra from North Las Vegas, NV
Dice a couple of boneless, skinless chicken breasts and cook in a bit of oil with some chopped onion. Add about 3/4 can of green enchilada sauce and some shredded cheddar cheese. Put some filling into flour tortillas and place seam down in a greased casserole dish. Cover with more green enchilada sauce and top with more shredded cheddar cheese. Bake in a 350 degree oven until the top is nicely browned.
Hope you enjoy. I do the same thing when I make beef enchiladas but I use ground beef and red sauce instead. (11/18/2008)
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13 x 9 x 2 baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake uncovered at 350 degrees for 35 minutes or until heated through. Yield: 4-6 servings. ENJOY! (11/18/2008)
Easy Chicken and Cheese Enchiladas
Prep: 15 minutes
Bake: 40 minutes
Heat the oven to 350 degrees F. Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl. Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining Picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. (11/19/2008)
Creamy Chicken Enchiladas:
Preheat oven to 350 degrees F. Spray 9x13 pan with nonstick spray. Mix first 5 ingredients in bowl. Add about 1/3 of the cheese. Put some of this mixture in the bottom of the pan (cover bottom of pan).
Now here's where the fun starts! Kid's LOVE to help with this part!
Spread some of this mixture on each tortilla and roll tortilla up. Place rolled tortilla in pan. (I usually double this recipe and make 2 layers of tortillas in the pan.) Put some of the mixture over the top of the 1st layer of tortillas, followed by about 1/3 of the cheese, then 2nd layer of tortillas with last layer being cheese. Cover tightly with aluminum foil and place in oven for about 25 minutes. Remove foil and return to oven till cheese is your favorite degree of 'doneness'. (11/19/2008)
Boil the chicken until done. I usually boil it about 1 1/2 hours, cool, separate meat from skin and bones, and then I squish the chicken with my hands adding salt to taste. Add the can of olives to shredded cheese, dip tortilla in enchilada sauce, lay flat on cake pan, at the edge nearest you add chicken, and shredded cheese. Roll up mostly tight and scoot to side of pan nearest you. Continue doing this with the rest of chicken and cheese. When pan is full, top with extra enchilada sauce and cheese. Bake at 350 degrees F for 15 minutes. My family loves these enchiladas. I hope yours does too. (11/21/2008)