Easy Chicken Enchiladas (with flexible fillings)
These Easy Chicken Enchiladas are definitely a family favorite. I used to think I had to make EVERYTHING from scratch – tortillas, enchilada sauce, etc. That mindset made recipes like this very difficult to make in an easy fashion.
For the sake of my time and sanity I have found that using “clean”, pre-made options are okay. We’ll all survive and I can still feel good about what we are eating, without cooking all day.
These Chicken Enchiladas are a perfect recipe to use up leftover chicken from cooking a whole chicken in the crockpot or another similar recipe. Plus, the additional fillers can be pretty flexible!
To start, here are the items you will need:
Shredded chicken (could easily substitute ground/shredded beef, or more beans/rice to make vegetarian)
Additional fillers of choice: black beans, cooked rice, green chiles, frozen corn, etc
Tortillas (you can make your own, or just find the “cleanest” option)
2 cans of organic enchilada sauce (or make your own)
Shredded cheddar cheese (or skip to make dairy-free)
For a lot of my cooking recipes, I don’t really use measurements. I know this is probably stress-inducing for many of you. Give it a try, though. I promise there is something freeing about it! As you feel more comfortable, you can start to experiment with different flavors, preferences and can use ingredients you already have at home, saving a trip to the store.
Easy Chicken Enchilada Instructions:
Shred up any leftover chicken (or cook and shred 2 chicken breasts). Put it in a bowl and add whatever you like:
-can of mild green chiles
-frozen organic corn
-enough enchilada sauce to make it wet, but not sloppy
Really, just add as much of any of the above as you’d like. Then just use as many tortillas as needed to use up all of the filling. I know, great instructions, huh!?
Next, pour some enchilada sauce in the bottom of the baking dish you are using. I ended up using this 9×13 pan plus one more small one to fit them all.
Fill each tortilla with the filling and roll up, placing filled tortillas side by side in the pan until pan is filled. Then pour the rest of the enchilada sauce over the filled tortillas in the pan and sprinkle with shredded cheese. Bake at 350 degrees until hot, bubbly and cheese has melted. (About 20-30 minutes.)
Serve with a side salad and fruit for an easy dinner! If you make this, come back and let me know how easy it was and how you liked it!
Find other meal ideas in my Main Dishes section.