I love enchiladas! When we dine out at Mexican restaurants, I almost always pick chicken enchiladas! This recipe is really easy to make and feeds a lot of people. It’s one of my main go-to meals from my easy dinner recipes to cook as I can freeze half for later or feed a group. Plus, it reheats pretty well so I look forward to the leftovers.
Easy Chicken Enchilada Recipe
Boil chicken, use up your leftover cooked chicken, or you can start with a rotisserie chicken. Shred the chicken using two forks. Next you will dice up one large onion and add it to your chicken.
Then, add in a cup of cheese, a 16oz tub of sour cream, and a can of Old El Paso chopped green chilies (drained). Mix all your ingredients together in the bowl. This will be your filling for your tortillas. Grab a small stack of 10 or so corn tortillas and warm them in the microwave. We toss ours inside a grocery sack to help them steam. Making sure your tortillas are slightly warm will help them roll easier and keep them from ripping.
Line the bottom of your pan with Old El Paso Enchilada Sauce. Then, scoop a small amount of filling on top of one of your tortillas. You want them to be filling but not too full that they are hard to roll. Then, roll the tortilla around the filling and lay it in your pan with the rolled seam side facing down to keep it from unrolling. Fill up the bottom row of your pan. When you have a full row, use a large spoon to spread enchilada sauce over the tops of each of your rolled enchiladas. Sprinkle a handful of cheese over the top of the row of enchiladas. Then, you can start a second and third row right on top of the first until your pan is full or you run out of your filling. Cover your dish with aluminum foil and bake for 45 minutes at 350° F. Remove the foil for the last five minutes for the cheese to melt fully.
- Rotisserie Chicken or 2-3 lbs cooked chicken
- Large Onion, diced
- 3 cups shredded cheese
- Sour Cream, 16 oz tub
- Old El Paso Chopped Green Chilies, drained
- 40 Corn Tortillas
- 2 cans Old El Paso Enchilada Sauce
- Shred your chicken.
- Combine chicken, onion, 1 cup of your shredded cheese, sour cream, and green chilies.
- Line the bottom of your baking dish with enchilada sauce.
- Warm ten of your tortillas at a time in the microwave for 20-30 seconds.
- Scoop a small amount of your filling mix into a warmed tortilla. Roll up the tortilla and lay in your baking dish.
- Fill up a whole row in your baking dish and then spread enchilada sauce and cheese on top of your layer. Continue with another row of enchiladas that can go right on top of your first layer.
- Cover your dish with aluminum foil and bake for 45 minutes at 350° F. Remove the foil for the last five minutes for the cheese to melt fully.
Using Old El Paso canned enchilada sauce and green chilies made cooking this meal quick and easy. I don’t use chilies too so having them in a can lets me have them on hand without worrying about using up fresh produce before they would go bad. I also love the shortcut of having already prepared enchilada sauce which saves me a lot of time while cooking.
I always buy in bulk and stock up to keep a full pantry. In our home, we even have standing can roller to store all our canned pantry goods since we rely on them a lot for quick and easy meals. With four little boys at home, it’s really hard to make a trip to the store so it is important that I have all the things I need for our favorite recipes on hand so I can easily make up the meal without having to stop at the store. Having a stocked “cantry” or pantry full of cans, helps me to get those meals prepared without any extra fuss making homemade cooking easier to get to the table! The canning process is essentially the same as used for years and year by our grandparents and is able to preserve the nutrients of fresh produce.
I am participating in a campaign through the Mom It Forward Blogger Network and will be compensated for my post for Cans Get You Cooking.