Simple Cooking, Simple Living

Chicken Enchiladas

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Servings: 5 Enchiladas (2.5 servings)

Cookware Needed:

  • Large Frying Pan (10″)
  • Baking Dish (8″x8″)

Grocery List:

  • 1 lb Boneless Chicken Breast
  • 5 10″ Flour Tortillas
  • 1 28 oz Can of Old El Paso Red Enchilada Sauce
  • 1 4 oz Can of Diced Green Chiles
  • 1 8 oz Package of Shredded Mexican Cheese
  • Sour cream (for topping)

Optional Ad-ins:

  • 1 15 oz Can Black Beans
  • 1 Bell Pepper
  • 1 Yellow Onion
  • 1 Package of Mexican Style Rice

Recipe

  1. Cut and Cook the chicken, I usually use the air fryer 370F for 13 minutes, but pan frying works too. You can also shred the chicken after its cooked.
  2. Sauté the green chilles for a few minutes, then add the chicken and about 1/3 of the Red Enchilada Sauce. Stir together and simmer for another few minutes.
  3. Add 1/3 of the Red Enchilada sauce to an oven safe baking dish and preheat oven to 400F.
    • I try to tilt the pan back and forth to coat it in sauce to prevent the enchiladas from sticking.
  4. Assemble the enchiladas (more than two hands may be required)
    • Lay the Torillas flat and fill them with the chicken mixture and top with cheese
    • Roll up and place in the baking dish
  5. Pour the remaining Red Enchilada Sauce over the enchiladas and top with the remaining cheese
  6. Bake for 10 minutes and broil at the end for crispy cheese
  7. Serve with Sour Cream and Enjoy!

Blog at WordPress.com.