Easy Chicken Enchiladas Recipe By Tasty

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SIMPLE CHICKEN ENCHILADAS

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9



Simple Chicken Enchiladas image

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6



Cheesy Chicken Enchiladas Recipe by Tasty image

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 11



Chicken Enchiladas with Cream of Chicken Soup image

Steps:

  • In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.

3 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
Pico de gallo, optional

EASY ENCHILADAS

What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9



Easy Enchiladas image

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

1 medium onion, chopped
1 tablespoon butter
4 cups shredded cooked chicken
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each ) green enchilada sauce
1-1/2 cups half-and-half cream, divided
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese
Shredded lettuce and chopped tomatoes, optional

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