Easy Chicken Enchiladas Recipe

Taco Tuesday became a hit because not many people don’t enjoy Mexican food. Most people stick with tacos, and there’s nothing wrong with that; they are easy to customize. However, our easy chicken enchiladas recipe gives us another option. 

Why You’ll Love This Recipe

• Easy to Make – This recipe is a simple one that doesn’t require much time or cooking skill to complete.
• Feed a Family – You can make as many enchiladas as you want; we stick with as many as we can fit in one baking dish.
• Cheesy – Is there anything we need to add to elaborate here, or is everyone good?

Easy Chicken Enchiladas Recipe

Our chicken enchiladas recipe with red sauce can be customized to green sauce, but it will always be an easy weeknight dinner. Enchiladas pack a lot of flavor, but it’s a combination of the ingredients, not any single one.

This is the case in many dishes, but enchiladas take it to a new level. The bones of enchiladas are nothing more than some shredded chicken and a tortilla. Tortillas and chicken have flavor; it’s just subtle.

Enchiladas are exploding with flavor, so where does that explosion come from? The flavor mostly comes from the sauce. There are two sauces commonly served with enchiladas: red and green. What’s the difference?

What Tastes Better, Red or Green Enchilada Sauce?

Our delicious chicken enchiladas recipe is made with red sauce. However, we use canned enchilada sauce. This means you could easily switch things up to make it green sauce, instead.

The recipe won’t change otherwise, and the cooking time isn’t different. However, there are major differences between red and green enchilada sauces. Red enchilada sauce is earthier and a bit spicier than green sauce.

This is because red enchilada sauce is made with red peppers such as ancho and guajillo, tomatoes, garlic, and spices. Green enchilada sauce is made with green peppers, garlic, and cilantro.

Some people add tomatillos to it, but that’s not mandatory. The result is a tangy flavor. Both of which can be found at your local grocery store. 

Chicken Enchiladas Ingredients

• Tortillas – There are two options for these easy chicken enchiladas: corn or flour tortillas. You can use either one. Corn tortillas should be warmed up a bit before forming the enchiladas so they don’t tear. 
• Enchilada Sauce – There are different types of enchilada sauce available at the grocery store. Pick your favorite. 
• Evaporated Milk – This is a bit of a secret ingredient. We use it to thicken up the sauce, though it is not entirely necessary. Depends on your preference for sauce thickness. 
• Shredded Cheese – The easiest option is pre-shredded cheese. However, if you have the time to grate your own cheese, that is the better option. 

• Chicken Breast – We use boneless, skinless chicken breast to shred for these homemade enchiladas. 
• Cooking Wine – This is how we increase the flavor of the shredded chicken inside the enchiladas. 
• Olive Oil – We need to cook the chicken before we can shred it, and the olive oil helps with that goal. 
• Sun-dried tomatoes – Another secret ingredient adds more flavor to the filling of each enchilada.

How to Make Chicken Enchiladas

• Add 2 tablespoons of cooking wine and olive oil to taste to a pan. I love our Le Creuset cookware because it brings out the flavor in the dishes.
• Add sun-dried tomatoes, chicken, and 1/3 can of enchilada sauce. Cook with the cover on.
• Preheat your oven to 350 degrees.
• When the chicken is fully cooked, cut it up into small pieces or strips.

• Then add the chicken to 1/3 can of enchilada sauce and 1/2 can of evaporated milk. Mix ingredients.
• Add half of the cheese and mix the ingredients together.
• Add the easy chicken enchiladas recipe mixture to soft flour taco shells and roll them up tightly.
• Place in a sprayed or lightly oiled oven-safe pan with sides. Fill the pan, then spread the rest of the cheese on top with the remaining enchilada sauce, if desired.
• Bake 15-20 minutes or until cheese melts and shells are lightly toasted.

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