Super easy and yummy. You can keep the ingredients on hand to have anytime.
What you’ll need:
cheddar cheese, shredded
green chilies, diced
salt and pepper
Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.
I think I ended up throwing more cheese in the bowl after I took the picture.
Mix a can of tomato sauce with salt, pepper and garlic powder to taste.
Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.
Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.
Pour sauce over all the enchiladas.
Add extra cheese on top.
Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.
sassy stephanie says
Love me some mexi. So yummy.
Thanks for sharing in my SITS day with me!
Hello!! Thanks for the love SITSa!! Love the enchilada recipe, i’ll have to try this one for sure! 🙂
Hi there. Thank you for stopping by!!!! These look fantastic. For a change if you’re ever interested or don’t want to shred chicken check these out. We loved these so much and they were made with deli turkey. Unbelievable!!!!!
MBB Founder and Editor Denene Millner says
Looks nice and yummy!
Those do look yummy and easy. I am always looking for new ways to make chicken.
planning to make this TODAY!!!
i did make this recipe on sunday and it was delicious!!!! i only had one problem – i didn’t have any tomato sauce, but i did have salsa. i just used that instead. (didn’t have green chilies either, but none of us would have eaten them anyway.) the salsa added a nice kick. i’m looking forward to trying this again with the tomato sauce 🙂
i am also planning to make your sugar scrub for some christmas gifts – thanks for the great ideas!!
thanks for your comment on my blog. i’ll have to take a look at some of these yummy recipes. 🙂
AWESOME! I used monterrey jack cheese (b/c I had it on hand)- it was delicious! my picky eater kids devoured it! a hit!
hmmm I have never thought to use “tomato sauce” the mexican that I am, we make our sauce with powdered chile………but this looks so much easier definately will put this on the menu. Thank you.
Yvette, I’m sure the tomato sauce isn’t authentic or as good, but it is easy!
Since this is under the “fill your freezer” section, do you freeze just the chicken mixture to use later? Or can you make up the whole dish and freeze it? Thanks!
Mel, you can do it either way. I’ve frozen the extra chicken mixture. You can also assemble them and freeze the whole dish. Whatever is most convenient.
Let me tell you that I absolutely love that baking dish!! Does it come in a set or alone and where ever did you find it? It is simply gorgeous 🙂
Would you please tell me if you use corn or flour tortillas. Thanks.
Shannan, I used flour tortillas but you could use corn. The baking dish is Polish pottery. My sister-in-law gave it to me. You can sometimes find pieces of it in Marshalls or Tuesday Morning stores.
Tamela Williams says
I just want to say thank you so much for you website. It’s been a lifesaver since I started working nights and needed quick dinner ideas for my family. I made the chicken enchiladas today and they turned out great (very close to authentic mexican). Instead of the green chiles, I used medium enchilada sauce from the mexican food section in Piggly Wiggly. I also added a little cilantro to the tomato paste mixture. Delicious recipe!
We love this recipe! We’ve made it maybe 5-6 times. I usually freeze half (fully prepared) and re-heats wonderfully! I sent this recipe to a friend and she wouldn’t make it without quantities… so I sent her some. This is what I sent her and thought I’d post it here incase someone else wants a “jumping off point” for how much food to have on hand. This fills a standard casserole dish perfectly for me.
2 lbs chicken (cooked and shredded)
2 cups shredded cheese (half inside, half on top)
1 15 oz can tomato sauce
1 7 oz can diced green chiles
8 medium (burrito-size) flour tortillas
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Thanks for adding the amounts. This is an old recipe from when I first started the blog. I need to go back in and edit it. It’s a good one though!