(Last Updated On: August 16, 2022)
These homemade chicken enchiladas not only look yummy, but they also taste yummy. And they are so simple to make.
What’s nice about this recipe is it can be made ahead of time. For example, if you have more time in the morning, or at lunchtime, you can prepare them at that time, and then put them in the refrigerator. And then 45 minutes before dinnertime, put them in the oven to bake.
What’s also great about this chicken enchilada recipe is that you can have all of the ingredients in your kitchen.
Always be Ready for Chicken Enchiladas
You can store canned chunk chicken breast, diced green chiles, and enchilada sauce in your pantry. The corn-flour tortillas and the cheese can be stored in your freezer. This way, you can make these chicken enchiladas at any given time, especially when you’ve had a busy day and didn’t have time to go to the grocery store.
Key Ingredients for Chicken Enchiladas
This enchilada recipe has 6 ingredients in it and makes 10 enchiladas.
- Two 12.5 ounce cans of premium chunk chicken breast
- One package of 10 Golden Blend (corn and flour) tortillas
- 2 pounds of Mexican blend cheese (Monterey Jack, cheddar, queso quesadilla, and asadero)
- About half of a 1 pound bag of extra sharp cheddar cheese
- One 28-ounce can of La Victoria red enchilada sauce
- One 4-ounce can of Ortega Hot fire-roasted diced green chiles
Step-By-Step Chicken Enchiladas Instructions with Photos
Step 1. Preheat the Oven
Preheat the oven to 350 degrees.
Step 2. Prepare the Baking Dish
Because this recipe makes 10 enchiladas, we will need two baking dishes. Spray a 9×13-inch glass baking dish and then a smaller 8×8-inch square baking dish with your favorite cooking spray or oil. You can use any kind of baking pan you have. If you don’t have a glass baking dish, baking times may have to be adjusted.
Step 3. Prepare the Tortillas for Chicken Enchiladas
Add some Green Chiles to the Tortilla
Next, spread a little bit of the hot fire-roasted diced green chiles on the top of one of the tortillas. If you like “hot” flavored chicken enchiladas, then you can add more of the green chiles to each of the tortillas.
Add some Chicken to the Tortilla
Drain the liquid out of the 2 cans of the chunk chicken breast, then spread a little bit of the chicken breast over the top of the green chiles.
Sprinkle some Mexican Cheese on the Tortilla
Then, spread some of the Mexican cheese over the top of the chunks of the chicken breast.
Step 4. Fold the Tortillas
Fold the right side of the tortilla halfway towards the center, covering the green chiles, chicken, and cheese. Then fold the left side of the tortilla towards the center over the top of the first fold. Also, it is important to lay the folded side down in the sprayed baking dish.
Step 5. Place the Tortillas in the Baking Dish
After that, repeat the same steps to prepare all of the rest of the tortillas. The next couple of photos below shows all of the finished tortillas folded and laid next to each other in the baking dish.
The photo below shows two baking dishes filled with 10 prepared tortillas that are all stuffed together with green chiles, chicken breast, and cheese. Six enchiladas are in the bigger baking dish, while the other 4 enchiladas are in the smaller baking dish.
And the good news is, both dishes will fit into the oven together at the same time. But, it’s not time yet to bake them. There are still a few more steps left to do.
Step 6. Pour Red Enchilada Sauce over the Tortillas
La Victoria Red enchilada sauce is what will be used to cover the enchiladas in the baking dish. It’s 23 ounces and we will use all of it because it’s that good. 🙂
Pour the 28-ounce can of La Victoria enchilada sauce over the top of the folded tortillas equally in both of the baking dishes.
Step 7. Sprinkle the rest of the Cheese
Spread the rest of the package of Mexican cheese equally over the top of the enchilada sauce.
Then, spread about half of the 1 pound package of cheddar cheese equally over the top of the Mexican cheese.
Step 8. Place the Chicken Enchiladas in the Oven
Place the uncovered enchiladas in the oven. Bake at 350 degrees for 45 minutes. The photo below shows 10 prepared enchiladas ready to go into the oven.
After the enchiladas bake in the oven for 45 minutes, they are done baking and ready to serve for dinner. Enjoy!
We have refried beans together with Mexican Rice A Roni as a side dish with our homemade chicken enchiladas. You can also serve your choice of chips, and/or a lettuce salad, and some of your favorite vegetables.
If you love homemade chicken enchiladas, then you must try these hot and spicy beef enchiladas.
Homemade Chicken Enchiladas
- 2 cans premium chunk chicken breast (12.5 ounce each)
- 1 package Golden Blend tortillas (10 count, corn and flour blend)
- 2 pounds Mexican blend cheese (Monterey Jack, cheddar, queso quesadilla, and asadero)
- 1/2 pound extra sharp cheddar cheese
- 1 can La Victoria red enchilada sauce mild (28 ounce)
- 1 can diced green chiles (4 ounce)
- Preheat oven to 350 degrees.
- Spray a 9×13 inch glass baking dish and a smaller 8×8 inch square baking dish with cooking spray or cooking oil.
- Next, spread a little bit of the diced green chiles on one of the tortillas.
- Drain the liquid from the cans of chicken breast.
- Spread a little bit of the chicken breast over the top of the green chiles.
- Spread some of the Mexican cheese over the top of the chicken breast.
- Fold the right side of the tortilla towards the center, covering the green chiles, chicken, and cheese. Then fold the left side towards the center.
- Lay the tortilla (folded side down) in the sprayed baking dish.
- Repeat the same steps for the rest of the tortillas, laying them next to each other in the baking dish.
- Pour the enchilada sauce over the top of the tortillas.
- Spread the rest of the package of Mexican cheese over the top of the enchilada sauce.
- Spread cheddar cheese over the top of the Mexican cheese.
- Put the enchiladas in the oven for 45 minutes.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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