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Chicken Enchilada Recipes

Category Main Dishes
If you love having chicken enchiladas when you eat out, try making them at home. This page contains chicken enchilada recipes.
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By 3 found this helpful
July 8, 2010

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.

Ingredients:

Toppings (any combination or single):

Directions:

Stir any broth in the can of chicken in with the meat. Lay one tortilla out flat. Place approximately one fourth (1/4) of the can of chicken in a line across the center of each tortilla. Place sliced cheese across the tortilla, over the chicken, using enough pieces to cover the chicken - lengthwise only - or sprinkle the grated cheese down the line of chicken. Grated cheese doesn't seem to melt as well as the sliced. Add approximately 1/2 teaspoon of finely chopped onion down over the top of cheese. Fold tortilla over into thirds. Wet your fingers with water and "sprinkle" into the dish (will create steam). Place in a square glass baking dish, seam side down. Sprinkle a little more water over them and cover with plastic wrap with a couple of slits cut in it to vent.

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.

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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.

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By LynnT from Conway, AR

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By 4 found this helpful
June 18, 2010

Ingredients:

  • 2 cups chopped cooked chicken
  • 2 cans cream of chicken soup
  • 1 can green chili peppers
  • 1/2 cup sour cream
  • 1 small finely chopped onion
  • 1 1/2 cup cheddar cheese
  • 1/2 cup Monterey Jack cheese
  • 1 pkg. 12 inch tortilla shells

Directions:

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

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By 1 found this helpful
September 8, 2010

Ingredients:

  • 4 chicken breasts
  • 1 onion, chopped
  • 1 clove garlic
  • 1 jalapeno pepper, seeded and chopped
  • 1 Tbsp. olive oil
  • 1 small can chopped green chilies
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  • 12 corn tortillas
  • vegetable oil
  • 2 cups fat-free sour cream
  • 1-2 cups chicken broth
  • 1 cup grated Colby Jack cheese

Directions:

Boil chicken breasts in water to cover in saucepan until tender. Remove chicken, reserving broth. Bone chicken; cut into bite-size pieces. Saute' onion, garlic, and jalapeno pepper in olive oil in skillet until tender. Add green chilies and chicken; mix well. Heat tortillas in vegetable oil in skillet; drain. spoon chicken mixture on warm tortillas. Roll up to enclose filling. Place in 9x13 inch glass baking dish. Place sour cream in bowl. Add chicken broth to make desired consistency. Pour over enchiladas. Sprinkle with cheese. Bake at 375 degrees F for 15-20 minutes or until cheese is melted. 4-6 servings.

By Robin from Washington, IA

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By 0 found this helpful
April 13, 2007

Try these enchiladas for a delicious main dish. While it is cooking, prepare a nice green salad to go with it.

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May 23, 20120 found this helpful

This page contains chicken enchilada casserole recipes. Chicken enchilada casseroles are easy to make and will surely become a family favorite.

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By 0 found this helpful
January 10, 2012

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.

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September 4, 20080 found this helpful

Heat the tortilla shells. Spread a spoon of sauce onto shell then lay about a small handful of chicken towards one side edge then about 2 tsp. onion. Sprinkle on cheddar cheese, roll into a log. Place in buttered cake pan or roaster.

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By 0 found this helpful
August 9, 2007

In a small saucepan, saute' onion and garlic in butter until tender.combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

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March 19, 2009

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.

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By 0 found this helpful
August 18, 2008

Combine chicken, 1 cup sour cream, 3/4 cup cheese and the onions and the pepper; mix well. Dip tortillas in hot oil to soften; drain.

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Top each tortilla with 1/4 cup mixture and sprinkle with cumin; roll up tightly.

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February 17, 2006

Bake 30 min. at 350 degrees F. Will make about 10 and they freeze well. Enjoy...

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Questions

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February 8, 2010

I am trying to find a chicken enchilada recipe. Does anyone have a good one? Thank you.

By Sabrina Barr from Council, NC

Answers

February 9, 20100 found this helpful

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

Ingredients:
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)

Directions:
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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June 17, 20100 found this helpful

Ingredients:

  • 2 cups cooked diced chicken or turkey
  • 1 can cream of chicken soup
  • 1/2 can water
  • 1/2 cup taco sauce
  • 1 pint sour cream
  • 1 lb. Longhorn or Cheddar cheese, shredded
  • 12 flour tortillas

Directions:

Mix soup, water, taco sauce, and sour cream. Place chicken, 1 heaping teaspoon of sauce and some cheese in each tortilla and roll up. Place in 9x13 inch pan. Pour remaining sauce on top. Sprinkle cheese over them and bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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May 24, 20100 found this helpful


Ingredients

  • 1 medium onion
  • 2-3 Tbsp. butter
  • 1 can mushroom soup
  • 1 cup chicken broth
  • 1 or more cans chopped green chilies
  • 1 cooked chicken
  • 1 pkg. corn tortillas
  • 1 lb. longhorn cheese, grated

Directions

Brown onion in butter, combine with soup, broth and green chilies. Add pieces of chicken and beat well. In large baking dish place a layer of corn tortillas, then layer of chicken sauce and then a layer of cheese. Repeat the layers until casserole is filled. Bake in a greased pan at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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June 12, 20090 found this helpful

Ingredients

  • 1 doz. tortillas
  • 1/2 cup cooking oil
  • 1 cup chopped, cooked chicken
  • 3/4 cup chopped onion
  • 2 cups shredded Monterey Jack cheese
  • 4-6 jalapeno peppers, seeded, cut into strips
  • 1/4 cup margarine
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream

Directions

Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl. Spoon 3 tablespoons chicken mixture onto each tortilla. Roll to enclose filling. Place seam side down in baking dish. Saute' peppers in margarine in saucepan. Add flour, stirring until smooth. Add broth gradually. Cook over low heat until thick and bubbly, stirring constantly. Stir in sour cream until heated through. Pour sauce over enchiladas. Bake at 425 degrees F for 20 minutes. Sprinkle with remaining 1 cup cheese. Bake for 5 minutes longer.

By Robin from Washington, IA

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June 12, 20090 found this helpful

Ingredients

  • 2 Tbsp. Cooking oil
  • 4 chicken breast, halved, skin and bones removed, diced
  • 1 cup chopped onion
  • 1 garlic clove, minced or 1/4 tsp. garlic powder
  • 1 (10 oz) canned sliced mushrooms
  • 4 oz. canned chopped green chilies, drained
  • 1 cup sour cream
  • 1 tsp. Chili powder
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup of cooking oil
  • 16 corn tortillas
  • 2 cups grated medium cheddar cheese
Topping:
  • 2 cups sour cream
  • 2 cups grated medium cheddar cheese

Directions

Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.

Stir next 7 ingredients together well in bowl. Add chicken mixture.

Heat second amount of oil in frying pan. Using tongs, dip each tortilla into cooking oil to soften for 3 to 5 seconds per side. Add more cooking oil if needed. Drain on paper towels. Place scant one quarter cup chicken mixture in center of each tortilla.

Add 2 tbsp. cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. bake uncovered, in 350 degree F oven for 15 minutes until hot.

Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes.

Source: A friend, Jean

By Raymonde from North Bay, Ontario

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June 12, 20090 found this helpful

Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute.

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June 12, 20090 found this helpful

Heat oven to 350 degrees F. Cook chicken breasts in water until they are done. Cut into bite size pieces. Mix soup, chilies, sour cream and 1 cup of cheese. Then add chicken.

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June 12, 20090 found this helpful

Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar.

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June 12, 20090 found this helpful

Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla.

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June 12, 20090 found this helpful

Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken.

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June 12, 20090 found this helpful

For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.

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February 8, 20100 found this helpful

I am looking for a recipe for chicken enchiladas.

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