Chicken Enchilada Recipe Easy2

Chicken Enchilada Recipe Easy

I have made a lot of enchiladas in my life.  I have eaten even more. 

In New Mexico, we take our enchiladas very seriously.  There are green enchiladas, and red enchiladas.  You can even mix half red and half green and order up a “Christmas” enchiladas.  You can make them with pork, chicken, beef or keep them only cheese.  You can roll them or stack ’em.  There are a ton of different ways to make enchiladas, but today i want to share a chicken enchilada recipe easy to create.  One that doesn’t take up too much time, so you can whip it together in about 30 minutes, after a long day at work. 

Chicken Enchilada Recipe Easy 

Preheat oven to 400 degrees.  

To stack the enchiladas: Warm tortillas up in a skillet or cast iron skillet for about 20 seconds, to soften.  Dip tortilla in enchilada sauce, and place onto an oven-proof plate.  Top each tortilla with 1/3 cup of chicken, about 1/4 cup of enchilada sauce, and then finish with a bit of cheese.  You can stack them, or keep them single-layered. Place in preheated oven until cheese is melted. 

To roll the enchiladas: Warm tortillas up in a skillet or cast iron skillet for about 20 seconds, to soften.  Stuff each enchilada with 1/3 cup of chicken, a sprinkle of cheese, and roll up.  Place into a greased pan, and continue rolling until all enchiladas are rolled. Pour enchilada sauce on top, and sprinkle on remaining cheese.  Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly. 

Chicken Enchilada Recipe Easy

Have you found a way to create a chicken enchilada recipe easy?  Do you prefer beef, cheese, or chicken enchiladas?



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