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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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.
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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.

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:

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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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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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Boil chicken breasts in water to cover in saucepan until tender. Remove chicken, reserving broth. Bone chicken; cut into bite-size pieces.

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Saute' onion, garlic, and jalapeno pepper in olive oil in skillet until tender.

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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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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, 2008

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

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

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

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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May 23, 2012

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

Chicken Enchilada Casserole on Table

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Archives

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June 17, 2010

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, 2010


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, 2009

Ingredients

  • 1/2 cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
  • 1/2 cup mushrooms (sliced)
  • 1 tsp. minced jalapeno or serrano pepper
  • Salt
  • 1/8 tsp. pepper
  • 1 pkg. skinless, boned cooked chicken (chopped)
  • 6 corn tortillas
  • 1 pkg. sharp Cheddar cheese (shredded)
  • 8 pitted black olives (sliced)
  • 1/2 cup plain low-fat yogurt

Directions

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. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.

Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.

By Robin from Washington, IA

Answers:

Chicken Enchiladas

This sounds really good. I am going to attempt to make them, just 1 question, do you heat the tortillas in the oven or in skillet before assembling? Does it matter? (12/30/2005)

By jmz2005

Chicken Enchiladas

I have a recipe for chicken enchiladas that is very good, but it has more ingredients and makes a lot, and no way to cut in half with out messing up the recipe. This is similar so now I can make chicken enchiladas more often without so much leftovers. To jmz2005 question. In my recipe the tortilla's are not heated before assembling. They are rolled with chicken and chilies inside, and sauce over the top. (07/18/2008)

By Cindy

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June 12, 2009

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, 2009

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

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June 12, 2009

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

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June 12, 2009

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

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