Chicken Enchiladas Made Easy
Chicken Enchiladas – you will not be disappointed with this recipe; spicy chicken, whole wheat tortillas, organic corn, red sauce, Cheddar Jack cheese and to top it all off, an assortment of garnishes that will make your mouth sing!
Chicken Enchiladas, fast, easy and it all begins with a store-bought roasted chicken. Did I mention, delicious? Back to the kitchen and sharing recipes. I have an easy one, and of course, a delicious one for you this week.
Chicken Enchiladas I love especially Sour Cream Enchiladas. As I am in the process of losing the ten from vacation, the tomato enchiladas are a smarter option so I ventured to create one we would call a keeper. Mission accomplished.
To keep within the easy category, I began with a store-bought roasted chicken. Works great for soups and dishes like I am sharing this week. Why not? Saves time and money for the most part. I love the roasted chickens available at the big box store that begins with Cos… They are always delicious, juicy and only $4.99. Can’t beat that with a stick.
Oh yea, I used whole wheat tortilla shells as well. This recipe will work nicely with flour or corn tortillas too.
Fast – Easy – Delish!
Begin with a store-bought roasted chicken. Once it cools to a workable temperature, go ahead and pull it apart and shred the breasts. I shredded the chicken with my fingers instead of using two forks, in so doing, you will have larger pieces of chicken for your dish. Save the legs and thighs for another meal and eat the wings right then and there if you are hungry. Just sayin’.
This dish is definitely an easy recipe to prepare.
Most of the ingredients for this recipe are out of a can. I know, that’s usually not how I roll. Whole green chiles, chipotle chiles, stewed tomatoes, and a large can of enchilada sauce.
Hint & Tip: After the chicken is shredded, go ahead and open all the cans and prep the onion and garlic. Mix the dry spices together before tossing with the shredded chicken to ensure chicken and spices will be evenly distributed.
Heat the tortillas in the microwave for 30 seconds and wrap in a clean kitchen towel; this will make the tortillas easier to work with and roll without breaking apart. Before filling a tortilla with the chicken mixture, dip it in the enchilada sauce. I put the sauce in a large flat bowl for easy prep. The remainder of the sauce will be used to cover the filled enchiladas before topping with cheese.
Make sure to cover the bottom of your baking dish with a ladle of enchilada sauce before assembling the dish to keep the enchiladas from sticking to the bottom and keep them moist.
Dip – Fill – Roll – Cover with sauce and cheese – Bake
One last step before the oven. Cover everything with shredded cheese.
While the enchiladas are baking, prep your garnish. I chose sliced cherry tomatoes, sliced green onions, frozen organic corn-thawed, sour cream, and cilantro. The sour cream is an option to offer just in case someone is not fond of a spicy dish. For me, the amount of spice in this recipe was just about perfect and very well balanced.
Bask in your glory and call the family to dinner. They will not be disappointed.
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Yield 8 to 10
Easy Chicken Enchiladas, you will not be disappointed with this recipe; spicy chicken, whole wheat tortillas, organic corn, red sauce, Cheddar Jack cheese | farmhousekitchensandfrenchpears.com
- 6 tablespoons vegetable or avocado oil, divided
- 1 store-bought large roasted chicken
- 1 1/2 lbs. roasted chicken breast
- salt and pepper to taste
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Fiesta Menudo Spice Mix or Mexican Chili Powder
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 bag, frozen organic corn, thawed and divided
- 1 can whole green chiles, drained, seeded and medium chopped
- 3 canned chipotle chilies in adobo sauce, rinsed, seeded and minced
- 2 15 oz. cans stewed tomatoes, chopped
- 1 teaspoon all-purpose flour
- 10 whole wheat flour tortillas
- 1 large can red enchilada sauce
- 1 1/2 cups shredded cheese, Cheddar, and Jack mix
- Garnish, sliced green onions, sour cream, chopped cherry tomatoes, chopped cilantro leaves
- Pre-heat the oven to 350 degrees. Shred the roasted chicken breasts into good bite-sized pieces to equal 1 1/2 lbs of shredded chicken. Refrigerate remaining chicken for another meal.
- Coat the bottom of a large fry pan with 3 tablespoon oil. Add shredded chicken and toss to heat. Mix the cumin powder, garlic powder, and Menudo Spice Blend. Sprinkle over chicken and stir to coat. Remove from pan and set aside.
- Using the same pan, add 3 more tablespoons of oil and heat to medium, add the onion. Saute until tender. Add the garlic and saute for 2 minutes.
- Add the thawed corn and chilis. Stir to combine. Add the canned tomatoes, stir well and cook for a couple of minutes. Add the chicken and mix well. Sprinkle with flour and stir to thicken for a couple more minutes. Remove from heat.
- Wrap tortillas in a clean kitchen towel and microwave to soften for 30 seconds. Pour a ladle full of enchilada sauce into a 13 x 9 casserole dish. Pour the remaining sauce into a shallow dish, dip one tortilla to coat on both sides. Place in the casserole dish and fill the center of tortilla with chicken and tomato mixture, roll the filled tortilla ending with the seam side down. Repeat until pan is full.
- Pour remaining enchilada sauce over the filled tortillas, cover with cheese and bake for 25 minutes. Let rest for 5 to 10 minutes before serving.
- Prepare garnishes while the casserole bakes and set on the table for all to enjoy.
Nutrition Facts for Chicken Enchiladas