Simple Chicken Enchiladas Recipe

My family’s love language is Mexican food and this easy chicken enchiladas recipe is on heavy rotation in our weekly meal plan (check out how I meal plan here).  You know I like to keep it nice and simple around here and it’s no different when it comes to my cooking.

This insanely easy chicken enchiladas recipe not only gets two thumbs up from my Mexican-food loving family but you can also make it ahead.

Don’t forget to pin this recipe for later!

So, let’s get cooking, shall we?

Ingredients you will need –

8 oz Fiesta Blend Cheese (reserve 1 cup to top enchiladas)

1 10.5 oz Cream of Chicken Soup

1 10 oz Diced Tomatoes with Green Chiles

1 16 oz sour cream

10 Taco Size Flour Tortillas (6-inch tortillas)

4-6 chicken breasts (shredded)

Psst…If you like this, you have to try this EASY crockpot chicken tortilla soup.

It’s Time to Prepare your Chicken Enchiladas

Pro Tip – I always cook large batches of chicken in my crockpot, then shred it and freeze it.  You can always use a rotisserie chicken as well.

When I need to prep my chicken the day of making the enchiladas, I just place 4-6 chicken breasts in my crockpot at breakfast and cook on low for the day.  When I am ready to prep dinner, the chicken is ready to shred.

Once, I shred the chicken breasts, grab a mixing bowl and spatula.  Spoon in the cream of chicken soup, sour cream, diced tomatoes.  Reserve one cup of cheese to top the enchiladas when you are finished and pour the rest into the enchiladas filling.  Then, mix the filling and then fold in the shredded chicken until it is well mixed.

making chicken enchiladas

chicken enchilada tortillas

Prepare your 9×13 baking dish with some cooking spray to prevent sticking.  Then, start to fill your tortillas with the enchilada filling by placing a large spoonful into each tortilla.  Roll each tortilla, then place it in the pan with the edges facing down.

chicken enchilada toppings

chicken enchiladas ready for oven

Make sure to reserve a little of the filling to top the enchiladas when you are finished stuffing the tortillas.  Then, top with the remaining cheese.

You can either top with tin foil and place in the fridge to bake later or you can preheat your oven to 350 degrees and cook uncovered for 35-40 minutes.  It will bubble on the sides when cooked.  Let sit for 5 minutes before serving.

We like to eat these easy chicken enchiladas with a side of refried beans, chips, salsa and guacamole.  Garnish it with whatever you prefer!

Psst…My kids love this easy Mexican baked casserole. Check it out here.

Chicken enchiladas recipe card

So, what’s your favorite Mexican dish to make your family?  If you want more Mexican dinner ideas, sign-up to get access to my 50+ meal ideas (pictured above) including lots of Mexican dishes.    Sign-up here.

Want to get more purposeful about meal planning but want to keep it simple? Check out Simple Purposeful Living’s 52-week meal planner!  Never get stumped meal planning again.  Shop here.


Until next time, keep on keeping on with a simple purposeful life.
Let’s Connect | Pinterest | Instagram | Facebook  | Email Subscription

 Loading InLinkz ...

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2019 · Theme by 17th Avenue

%d bloggers like this: