Chicken Enchiladas

These super quick chicken enchiladas make an easy dinner. If you want, this can be prepared ahead of time and placed in the fridge until you are ready to bake.

This is a favorite in my family. My son even makes this at college, so you know it’s a hit. You can tailor this for a few or a crowd.

Try it for your family tonight!
chicken_enchiladas | Paula'sItalianKitchen.com

Chicken Enchiladas
 
Prep time
Cook time
Total time
 
These super quick chicken enchiladas make an easy dinner. If you want, this can be prepared ahead of time and placed in the fridge until you are ready to bake.40
Author:
Recipe type: Chicken, Main
Serves: 4-6
Ingredients
  • 1 cup chopped green pepper
  • 1 - 8 ounce package of cream cheese, cubed
  • 1 cup salsa
  • 8 - 6 inch flour tortillas
  • 1½ cups grated cheddar cheese (or your favorite semi-hard Mexican cheese)
  • 1 can enchilada sauce or your own homemade
  • 1-2 Tablespoons of your favorite Mexican seasonings (buy my all-natural Taco Seasoning Mix on Shop page)
Preparation
  1. TIP: You can cube chicken while it's still semi-frozen or cook breasts whole, cool and then cube or shred.
  2. In a large skillet, season chicken with your favorite Mexican seasonings making it as spicy as you like. My taco seasoning mix works well as a dry rub.
  3. Brown and cook chicken through.
  4. Add in the green pepper and cook until softened.
  5. Add the cream cheese and cook on low heat until melted.
  6. Turn off the heat and stir in the salsa and half the grated cheese. Set aside.
  7. Prepare a cake pan or glass baking dish by lightly greasing and pouring a small amount of enchilada sauce in the bottom so tortillas won't stick.
  8. Spoon 1½ tablespoons of mixture down the center of each tortilla and roll up. Place seam side down in baking pan.
  9. Pour enchilada sauce over the tortillas reserving a small amount for serving.Sprinkle tortillas with the remaining half of the grated cheese.
  10. Bake at 350 degrees for 20 minutes or until cheese is melty and tortillas are thoroughly heated.
  11. Chicken enchiladas can be served on a bed of shredded lettuce with a side of refried beans.)
  12. Sprinkle tortillas with the remaining half of the grated cheese.
  13. Bake at 350 degrees for 20 minutes or until cheese is melty and tortillas are thoroughly heated.
  14. Chicken enchiladas can be served on a bed of shredded lettuce with a side of refried beans.

Prep time: 40 minutes
Serves: 4-6

Ingredients:

  • 3 cups cubed or shredded chicken breast (about 3-4 medium-sized breasts)
  • 1 cup chopped green pepper
  • 1 – 8 ounce package of cream cheese, cubed
  • 1 cup salsa
  • 8 – 6 inch flour tortillas
  • 1 1/2 cups grated cheddar cheese (or your favorite semi-hard Mexican cheese)
  • 1 can enchilada sauce or your own homemade
  • 1-2 Tablespoons of your favorite Mexican seasonings (buy my Taco Seasoning Mix)

Preparation:
TIP: You can cube chicken while it’s still semi-frozen or cook breasts whole, cool and then cube or shred.

In a large skillet, season chicken with your favorite Mexican seasonings making it as spicy as you like. My taco seasoning mix works well as a dry rub.

Brown and cook chicken through.

Add in the green pepper and cook until softened.

Add the cream cheese and cook on low heat until melted.

Turn off the heat and stir in the salsa and half the grated cheese. Set aside.

Prepare a cake pan or glass baking dish by lightly greasing and pouring a small amount of enchilada sauce in the bottom so tortillas won’t stick.

Spoon 1 1/2 tablespoons of mixture down the center of each tortilla and roll up. Place seam side down in baking pan.

Pour enchilada sauce over the tortillas reserving a small amount for serving.

Sprinkle tortillas with the remaining half of the grated cheese.

Bake at 350 degrees for 20 minutes or until cheese is melty and tortillas are thoroughly heated.

Chicken enchiladas can be served on a bed of shredded lettuce with a side of refried beans.

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