Best Easy Chicken Enchilada Recipes
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.
Provided by Kari Shifflett
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 10
Number Of Ingredients 10
Steps:
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g
CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE
Looking for a delicious Mexican recipe? Try this super easy Crock pot Chicken Enchilada casserole. Your favorite enchilada recipe cooked in a crock pot!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Boil chicken until cooked through. Shred using a stand-up or hand mixer.
- Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
- In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
- Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
- Pour a little enchilada sauce on the bottom of your pan, then start your layering.
- Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Top with shredded cheese.
- Continue layering tortillas, chicken, sauce, and cheese.
- You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Place the lid on the casserole and cook on low for 2-3 hours.
- Cut and serve with sour cream, tomatoes, cilantro and onions.
EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO
This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
- Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
- Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.
EASY LOW FAT CHICKEN ENCHILADA CASSEROLE
This was an experimental meal, but when my guys tasted it, they said it was a winner. Very quick and easy, suitable for beginning cooks. You can embellish this basic version however you choose by adding chopped green chilies, black olives, etc. I like to add fresh lettuce, onions, tomatoes, and salsa on top at serving time. 1/8 of the casserole is 7 WW points. After obtaining calorie counts for each ingredient listed in the recipe from My Fitness Pal, the ENTIRE casserole comes in at 2200 calories. One serving would be 275 calories.
Provided by Babes_Mom
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9x13 pan with shortening or spray.
- In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
- Cut tortillas into quarters.
- Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
- Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
- Spread half of the remaining chicken mixture on top of the tortillas.
- Spread 1 cup of the shredded cheese on top of the chicken mixture.
- Repeat layers.
- Bake at 350 degrees F for 30 minutes or until heated through.
Nutrition Facts : Calories 293.5, Fat 8.5, SaturatedFat 3, Cholesterol 57.8, Sodium 726.2, Carbohydrate 23.7, Fiber 4.9, Sugar 1.4, Protein 29.4
EASY CHICKEN ENCHILADA CASSEROLE
This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.
Provided by CookingONTheSide
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
- Place tortilla chips in an ungreased 8-inch square glass baking dish.
- Top with chicken mixture.
- Sprinkle with onions, tomato and cheese.
- Bake 35-45 minutes or until hot and bubbly.
- If desired, arrange additional tortilla chips around edge of dish.
Nutrition Facts : Calories 308.9, Fat 12.5, SaturatedFat 5.9, Cholesterol 25.1, Sodium 1832.7, Carbohydrate 39.8, Fiber 5.7, Sugar 14.2, Protein 13.2
EASY CHICKEN ENCHILADA SKILLET
This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.
Provided by Cooking44
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
- Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.9 g, Cholesterol 127.2 mg, Fat 41.6 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 18.5 g, Sodium 558 mg, Sugar 1.2 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
Categories Chicken Bake Quick & Easy Casserole/Gratin Potluck
Yield 8 people
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!
EASY CHICKEN ENCHILADA RICE
We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.
Provided by Cookingnut
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
- Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
- Top with Cheddar cheese and serve.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 43.9 g, Cholesterol 80.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 791.5 mg, Sugar 2.5 g
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
EASY CHEESY CHICKEN ENCHILADA BAKE
I have made this a few times and it is always a big hit. The best part is that it is really easy to make!!
Provided by Velma Green
Categories Tacos & Burritos
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook the ground chicken or bone the chicken and add the seasonings, onion and 1-2 pouches of the enchilada sauce, then follow the cooking instructions on the box for preparing the filling. And cook all together.
- 2. Spray 9x13 inch baking dish with the cooking spray and cover the bottom of the dish with 2 medium tortillas. Spoon chicken filling over the tortillas, layer the cheese and olives. Then layer 4 small tortillas (from enchilada kit) on top and repeat 2 more times. save some cheese and olives for the topping.
- 3. For the final layer after adding the last of the chicken tuck the last 2 medium tortialls in around the the inside edge of the baking dish and top with the remaining pouches of enchilada sauce and then top with the remaining cheese and olives.
- 4. Bake at 400 degrees for 25-30 minutes Enjoy!!
SUPER-EASY CHICKEN ENCHILADA SKILLET
Steps:
- HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally. MIX broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 min. SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
EASY CHICKEN ENCHILADA CASSEROLE
You can use cooked turkey in place of chicken, this recipe can be doubled and baked in a larger casserole, also 3 large corn tortillas can be used in place of 6 small.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Grease a 1-1/2 quart casserole dish.
- Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
- Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
- Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
- Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
- Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
- Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
- Repeat the layers (ending up with the soup/cheese mixture on top).
- Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
- Let stand for 10 minutes before serving.
EASY CHICKEN ENCHILADA CASSEROLE
Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
- Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
- Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
- Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.
Nutrition Facts : Calories 516, Fat 31.7, SaturatedFat 13.3, Cholesterol 73.5, Sodium 1738.5, Carbohydrate 34.8, Fiber 4.6, Sugar 10.6, Protein 24.8
SUPER-EASY CHICKEN ENCHILADA SKILLET
This recipe came from the Kraft Food and Family Holiday Edition 2006. I haven't tried it yet, but looks quick and easy.
Provided by LuvMy_3_Kids
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet on medium-high heat.
- Add chicken; cook 7 minute or until cooked through, stirring occasionally.
- Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.
- Add tortillas; stir to combine.
- Bring to boil. Reduce heat to medium-low; simmer 3 minute.
- Sprinkle with cheese; cover.
- Simmer 3 to 5 minute or until cheese is melted.
- Top with salsa.
Nutrition Facts : Calories 532.7, Fat 26.7, SaturatedFat 9.3, Cholesterol 104.5, Sodium 1416.9, Carbohydrate 30.7, Fiber 2.1, Sugar 4.3, Protein 40.3
EASY CHICKEN ENCHILADA CRESCENT BAKE
Make and share this Easy Chicken Enchilada Crescent Bake recipe from Food.com.
Provided by Pillsbury
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
- Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
- Bake at 375°F 15 to 20 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 306.8, Fat 10.3, SaturatedFat 4.2, Cholesterol 66.2, Sodium 766.8, Carbohydrate 34.2, Fiber 2.7, Sugar 4.8, Protein 18.2
EASY CROCKPOT CHICKEN ENCHILADA DIP
Just drop the ingredients in a crockpot, cook for 30 minutes, and you have a perfect dip for tortillas chips on game day!
Provided by threeovens
Categories Very Low Carbs
Time 40m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken and enchilada sauce in a crockpot.
- Cube cream cheese and add; add Pepper Jack cheese.
- Cook on low for 30 minutes, stirring twice.
Nutrition Facts : Calories 151.7, Fat 12.7, SaturatedFat 7, Cholesterol 43.8, Sodium 201.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 8.3
EASY CHEESY CHICKEN ENCHILADA SOUP
This receipe is so simple to make, but it has a lot of flavor. Nice for a cold winter day.
Provided by Michelle Combs @poolgirl69
Categories Chicken Soups
Number Of Ingredients 9
Steps:
- In a soup pot, boil your chicken breasts until just tender. Shred the chicken and put into a pot. Add your taco seasoning and water and simmer until the mix gets a little thicker.
- Add your cream of chicken soup, milk, enchilada sauce, and your tomatoes with chilis to the chicken mixture. Bring to a boil for about 5 minutes. Turn the heat down and add your shredded mexican cheese and corn if desired. Simmer for about 10 minutes.
- Top with crushed tortilla chips and sour cream for that extra texture.
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
"This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken."
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
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