Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, easy chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy chicken enchiladas is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Easy chicken enchiladas is something which I have loved my whole life.

The BEST chicken enchiladas – easy to make, totally customizable with your favorite fillings, and made with a super-simple Best Chicken Enchiladas Ever! Easy Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make a Chicken Enchiladas with your own scratch-made sauce!

To begin with this recipe, we have to first prepare a few components. You can cook easy chicken enchiladas using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Easy chicken enchiladas:

1. Make ready 2 boneless skinless chicken breasts
2. Get 2 large cans of green enchilada sauce
3. Make ready 2-8 oz packages of shredded Mexican style cheese
4. Get 2 cans tomatoes with green Chile’s
5. Make ready Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking
6. Get 12 flour tortillas
7. Make ready 1 jalapeño thinly slice for garnish (optional)

This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce. This chicken enchilada recipe is very easy to make because it uses left-over (or rotisserie) chicken and a few simple ingredients. Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner.

Steps to make Easy chicken enchiladas:

1. Pan fry or boil chicken breasts until done and shred
2. Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly
3. Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan.
4. Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days.

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