Easy Chicken Enchiladas
About this recipe
These Easy Chicken Enchiladas are a crowd-pleaser, packed with flavor and a creamy filling that makes them irresistible. While they may not be traditional Mexican cuisine, they are one of Nicole's most requested recipes, perfect for family dinners or gatherings.
Using simple ingredients, including store-bought canned goods, this recipe is designed to be quick and straightforward, making it accessible for cooks of all levels.
Ingredient notes
- You can substitute rotisserie chicken for the boneless skinless chicken breast for an ultra-easy shortcut.
Tips from Allrecipes’s video
- Cooking the chicken in a pouch helps it steam and stay moist, making it easier to shred after cooking.
- Toasting the flour tortillas in a skillet for about 10 seconds on each side makes them pliable and adds a richer texture.
- Adding a layer of refried beans in the tortillas is optional but stretches out the filling and adds creaminess.
Good to know
- How long does it take to make these enchiladas?
- The total time to make these enchiladas is 45 minutes.
- What kind of tortillas should I use?
- The recipe uses flour tortillas, which hold up better and are more crowd-pleasing than corn tortillas.
- Can I make my own enchilada sauce?
- Yes, you can easily make your own enchilada sauce using a can of tomato sauce, chili powder, and cumin.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the chicken breast with chili powder, cumin, and salt.
- 2
Cook the chicken in a pouch to steam and keep it moist, then shred it once cooked and cooled.
- 3
Sauté chopped onions, bell pepper, and poblano pepper (if using) until softened.
- 4
Add Rotel tomatoes and cream cheese to the sautéed vegetables and mix well.
- 5
Stir in the shredded chicken, sour cream, and some cheese into the filling mixture.
- 6
Lightly butter the sides of the flour tortillas and toast them in a skillet for about 10 seconds on each side until pliable.
- 7
Spread a layer of refried beans (if using) down the center of each tortilla, then add a hearty scoop of the filling.
- 8
Pour enchilada sauce over the filled tortillas and top with remaining cheese.
- 9
Place the assembled enchiladas in the oven uncovered until bubbly and heated through, about 20 minutes.
- 10
Serve with toppings like sour cream, avocado, and cilantro.
Heads up — we had to guess a little:
- The quantity of sour cream for serving was inferred based on typical serving sizes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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