Best Ever Chicken Enchiladas Recipe!- Easy, Simple, Creamy & Shredded recipe

Best Ever Chicken Enchiladas Recipe – An enchilada is a popular Mexican dish. It is one of the most popular dishes that could be bought even from a street vendor in Mexico. Hence, it is popularly known as “the simple street food”.

Enchilada is pronounced as “ehn-chee-lah-thahs“. The term “enchilada” simply means “dipped in chili”. Mexican restaurants all over the world usually cater to enchiladas with different kinds of filling. Now I am going to help you make chicken enchilada in less than an hour

Chicken Enchiladas

Chicken enchiladas are Mexican cuisine they are made with shredded chicken and lot of cheese rolled up in corn tortillas and to make it flavored we can use green chile. Chicken enchiladas are an easy recipe and it is going to become your family’s favorite dish just like how mine loves it.

Chicken enchiladas can be done by using leftover chicken and they taste real yum just like you get it in a fancy restaurant.

Chicken Enchiladas Recipe

For all those who love chicken, cheese and green Chile here is the combination recipe of all the three of them. These chicken enchiladas take up very less amount of time and will be ready in less than an hour.

When I first had these enchiladas I liked the taste and combination of the 3C’s (cheese, chicken, and chile) so much that I wanted to do this at home and impress my family. I first made this dish 2 years back. For a family get together and everyone in the family liked it so much.

How to Make Chicken Enchiladas with Corn Tortillas?

The chicken I use here is shredded you can use boneless chicken, cooked chicken or leftover chicken. Prepare your seasoning in the bowl sautéed onion, green chiles and salt, and pepper to taste and mix it with the chicken in the bowl.

In the seasoning, I use green chili, black beans or pinto beans, cumin powder, garlic powder, sour cream, onion powder, salt, and black pepper. Now mix it with the chicken

I use corn tortilla because that is the one mostly used for enchiladas. You can use flour or any tortilla of your wish. Now take the enchilada sauce and apply it on the corn tortilla. In this tortilla put the filling that you have prepared with the chicken and also put the cheddar cheese and Monterey on top if you want it cheesier and roll it up.

Use cooking spray on the cooking pan and place the prepared chicken enchiladas and sprinkle more cheese on top and leave it in the oven and bake it for about 25 minutes until it becomes crispy in 375 degrees.

Now remove it from the oven and garnish with diced tomatoes and chopped cilantro on top. If you have any enchiladas leftover you can store this in the refrigerator for 3 days and enjoy eating this.

For the topping, you can use chopped cilantro, or diced tomato or red onions sliced also sliced avocado and many more for enchiladas you can use any toppings the more the toppings for green chile chicken enchiladas the tastier.

Tadaaaaa!!! Your favorite and my favorite enchiladas recipe is ready.

In a nutshell

I have shared the recipe of green chile chicken enchiladas using corn tortillas with you all so that you can also enjoy making chicken enchiladas and serve your family. This is the best combination I have enjoyed so far.

These chicken enchiladas have a lot of cheese which looks yummy and tastes yummier and it’s such an easy process. Ever since I started making these enchiladas it’s been a relief for me because it’s a go-to dish as both my husband and children love this.

I am keeping it a little less spicy because I serve it to my children also.

Print Recipe
Best ever chicken enchiladas recipe!
Simple creamy chicken enchiladas recipe! This weekend I am going to show you how to make the best chicken enchiladas recipe from scratch. It’s is a pan made chicken enchiladas recipe, so it is much more tasty, shredded, tender, delicious and simple creamy. This is one of the main course best chicken recipes loved by both adults & kids
Chicken Enchiladas Recipe
Course Main
Cuisine Mexican
Prep Time 20 mins
Cook Time 25 mins
Passive Time 45 mins
Servings
servings
Ingredients
  • 4 cups cooked shredded chicken
  • 1 4 ounce diced green chillis drained
  • 1/4 tsp garlic powder Get it here
  • 1/2 tsp cumin Get it here
  • 1/4 tsp onion powder
  • 3 cups shredded Monterey jack cheese divided use Get it here
  • 1 cup shredded cheddar cheese divided use Get it here
  • 14 pieces  corn tortillas Get it here
  • 2 10 ounce cans mild green enchilada sauce
  • 1 cup Sour Cream Get it here
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chopped fresh cilantro
  • 1/2 cup diced tomatoes
  • cooking spray
Course Main
Cuisine Mexican
Prep Time 20 mins
Cook Time 25 mins
Passive Time 45 mins
Servings
servings
Ingredients
  • 4 cups cooked shredded chicken
  • 1 4 ounce diced green chillis drained
  • 1/4 tsp garlic powder Get it here
  • 1/2 tsp cumin Get it here
  • 1/4 tsp onion powder
  • 3 cups shredded Monterey jack cheese divided use Get it here
  • 1 cup shredded cheddar cheese divided use Get it here
  • 14 pieces  corn tortillas Get it here
  • 2 10 ounce cans mild green enchilada sauce
  • 1 cup Sour Cream Get it here
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chopped fresh cilantro
  • 1/2 cup diced tomatoes
  • cooking spray
Chicken Enchiladas Recipe
Instructions
  1. In a pan sauté onion with oil for sometime by stirring it continuously add chicken, green chillis, cumin and garlic powder and other seasoning items and salt and pepper to taste and sauté it until the chicken is cooked thoroughly now also add the beans and stir it and leave it aside.
  2. Now set up the corn tortillas or any tortillas of your choice and apply a layer of enchiladas sauce and also spread the filling that we made from the pan on to the tortillas and sprinkle it with cheese and roll the corn tortillas up.
  3. Now do the same for all the tortillas and place it in the pan and add extra cheese on the top. And bake it at 375 degrees for about 25 minutes until they are crispy.
  4. Now serve them warm with the toppings of your wish. I have used diced tomato and chopped cilantro and enjoy. You can refrigerate it for about 3 days.

About the author

Jessica Parker

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