My family and I love good Mexican food, so much so that we usually have a Mexican-themed menu night at least once a week. One of our favorites are these yummy Chicken Enchiladas.
They’re full of flavor and a snap to whip up. I make them even quicker by keeping a supply of cooked chicken breast in the freezer for fast and easy meal preparation. This recipe is on the mild side with just a bit of heat, but you can certainly spice them up by using a spicy cheese blend, or adding some extra jalapeno’s. Serve with rice or refried beans on the side for a yummy meal your family will enjoy.
Chicken Enchiladas
Ingredients
- 3 chicken breast, cooked and shredded
- 8 flour tortillas, softened (8 inches each) {Use corn tortillas to make this dish gluten free}
- 3 cups shredded monterey/jack cheese, divided {Mexican Blend shredded cheese may be used to spice it up more}
- Enchilada Sauce
- 2 (8 ounce) cans tomato sauce
- 1 (4 ounce) can chopped green chilies
- 1/2 cup onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 clove garlic, minced
- Place all of the enchilada sauce ingredients into a blender and puree until well blended. Pour the sauce into a saucepan and heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.
Directions
- Divide cooked chicken between the 8 tortillas, pour 1/4 cup of the enchilada sauce over the chicken and sprinkle 1/4 cup cheese onto each tortilla.
- Roll filled tortillas up and place seam-side down in a 9x13 baking dish that has been lightly greased.
- Pour remaining sauce on top of the rolled tortillas and sprinkle with the rest of the cheese.
- Bake at 350 degrees for 25 minutes or until heated through.
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april
April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.
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I love chicken enchiladas. I need to try and make them out of flour tortillas like yours. I tried once with corn tortillas and it was a disaster. I can make pretty good flour tortillas, but I am not attempting to make corn tortillas again until I buy a tortilla press.
I'm like you, I'm looking for a tortilla press to make my own again. I love the fresh ones much more then the store bought kind, but without the press, they are very difficult to make.