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Easy Chicken Enchiladas

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Cinco de Mayo is here once again! Yay! These Easy Chicken Enchiladas are just what you need to celebrate the day!! These Easy Chicken Enchiladas are made with Authentic Red Enchilada Sauce, made with dried peppers as the major ingredient! So much more flavorful than those are mostly tomato based!!

Large metal casserole filled with chicken enchiladas topped with melted cheese and garnished with lettucePin
Easy Chicken Enchiladas

To be perfectly honest, Cinco de Mayo is one of my favorite holidays. Why, you ask? We don’t usually have a party, or anything. We aren’t even Hispanic! I’ll tell you why, my friends. I am a Mexican food connoisseur! Ok, there, I admitted it! 🙂

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2 chicken enchiladas on white plate with black rim garnished with Mexican crema and lettucePin

The thing we always do on Cinco de Mayo is make a delicious Mexican treat! I mean, I love it all! Enchiladas, tacos, burritos, salsas, (I’m dying to make a mole sauce! I had duck mole tacos when we visited Santa Catalina Island and they were to die for!) So to celebrate Cinco de Mayo, I made these easy, authetic Chicken Enchiladas!

How to Make Easy Chicken Enchiladas

2 chicken enchiladas on white plate garnished with sour cream with refried beansPin

I usually use a whole frying chicken, because they are so economical. The other added bonus is that I end up with lots of fresh chicken broth, that I can freeze for a later use. You could absolutely substitute a rotisserie chicken, to save yourself time.

tray of easy chicken enchiladas with refried beansPin

Use this Homemade Enchilada Sauce Recipe to take your enchiladas to the next flavor level! It makes all of the difference in the world! What are you doing for Cinco de Mayo? Parties, bars, or just relaxing at home and making some great Mexican food? Let me know in the comments below!!

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Recipe

Tray of enchiladas on metal baking pan.Pin

Easy Chicken Enchiladas

Chicken Enchiladas are very easy and can be made with rotisserie chicken, if you choose!
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5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 servings
Calories: 185kcal
Author: Beth Neels
Cost: $5

Ingredients

  • 2 cups shredded or cubed chicken pieces or substitute rotisserie chicken
  • 1 can diced green chilies
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced or use garlic powder
  • 2 tsp Chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup vegetable oil
  • 24 corn tortillas
  • 1 cup shredded Mexican cheese
  • for garnish, avocado slices, shredded lettuce, diced tomatoes, Queso fresco, salsa of your choice
  • 2-3 cups red sauce, recipe below. Store bought can be substituted for homemade

Instructions

  • Mix chicken, chilies, onion, garlic, chili powder, cumin, coriander in a large bowl. Mix thoroughly.
  • Heat oil over fairly high heat in a small frying pan,
  • Add one tortilla at a time to soften. Just a few seconds on the first side, until tortilla bubbles. Then flip on the other side for a few seconds. Drain between paper towels.

To assemble enchiladas

  • Heat oven to 350°F. Place a few tablespoons of enchilada sauce in the bottom of a 9" x 13" baking pan.
  • Dip enchilada in enchilada sauce, one at a time. Fill with 2 tbsp. of filling, on the bottom third of the tortilla. Roll tightly. Place slit side down on the baking pan,
    Roll all enchiladas. If you have additional filling it can be saved in the freezer, or use for tacos.
  • Cover the enchiladas with the remaining sauce, depending on how wet you like them. Cover pan with foil and bake approximately 30 minutes. 
  • Remove from oven. Remove lid, top with shredded cheese. Return to oven to melt cheese. 
  • Serve with desired toppings.
  • Recipe for Enchilada Sauce
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Notes

Perfect use for leftover chicken.
Perfect garnishes for enchiladas;
  • lettuce
  • tomato
  • sour  cream or creme fraiche
  • queso fresco or cotija
  • avocado
  • hot sauce 
  • salsa
Serve with refried beans and/ or Spanish rice.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 362mg | Potassium: 164mg | Fiber: 3g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 3.6mg | Calcium: 97mg | Iron: 1.3mg
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18 Comments

  1. 5 stars
    This chicken enchiladas look to die for. I love the look and the sound of those. In Europe I think we are more into Asian food I must make more Mexican dishes for sure. I’m going to try those definitely.

    1. That’s what Brian said! You poor things!! I am so sorry for you!! 🙂 You really must give it a try!

  2. 5 stars
    I saw your enchilada sauce the other day and it sounds wonderful, I really do keep meaning to work on Mexican food, we ararely see it on this side of the Atlantic, these are definitely on my must make list!

  3. 5 stars
    This looks perfect for Cinco de Mayo and I love the idea of using a whole roast chicken. Can you say creamy chicken soup? Thanks for sharing this!

  4. 5 stars
    Looks so delicious, flavourful and easy to make. Will be adding this to our list to make this weekend. This is perfect because we will be making rotisserie chicken too. Thanks for this recipe!.

  5. Chicken enchiladas are one of our favorite dinners! Love to see your take on this Mexican dish, interested in your homemade enchilada sauce, too!

  6. 5 stars
    yessss! This is the perfect recipe for me. Looks VERY tasty! Now, this recipe will be one of my favorites. Is good food and this looks like one of the BEST! THANK YOU!

  7. 5 stars
    My hubby loves Mexican food so I know he would love this. I am interested to try the homemade enchilada sauce with this as I bet it tastes way better than store bought.

  8. 5 stars
    I’m in total agreement about loving Mexican food. I think we could eat it 7 days a week. Your enchilada recipe looks so good and easy. Got to try it!

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