Our best easy chicken enchilada recipes - 6 recipes
If you like this, you'll definitely like: shredded chicken enchiladas, enchilada
Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Top rated Easy chicken enchilada recipes
The Best Tex Mex Chicken Enchiladas
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By Rageasaurus
Cook chicken in one inch water seasoned with garlic, salt and pepper for 1 hour at 350 degrees
- 1 Can cream of chicken
- 1 can (7oz) whole Ortega chiles
- 1 block Monterrey cheese
- 4 boneless chicken breast
- 12 flour tortillas
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Easy Jalapeno Chicken Enchiladas
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By Lingonberrylane, Lydia Ln
Preheat oven to 375 F Boil the two chicken breasts in chicken broth with a jalapeno cut in half and garlic
- corn tortillas
- two chicken breasts
- 1 jalapeno
- garlic
- black beans
- zucchini
- rotel (canned tomatoes with green chiles)
- grated cheese
- chicken broth
- homemade or store bought enchilada sauce (i just used store bought)
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Creamy Turkey or Chicken Enchiladas
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By joesgilr15
sauté chopped meat onions and chilies in skillet until onions are cooked
- About 4 cups chopped meat from turkey or chicken ( I use leftover from roasted ones )
- 1- small can diced green chilies
- 1- med. onion chopped
- 1 package 10 count or more flour tortillas burrito size
- 1- 28oz. can green sauce
- 1 can chopped olives (optional)
- 16 oz. sour cream (get 2 if you like it on the top when you serve)
- 16 oz. package shredded cheese (or more if you like it really cheesy)
Weeknight Chicken Enchilada Bake
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By kare2tock
Easy to prepare chicken enchilada bake, chicken and cheese filled tortillas with a cream and melted cheese topping
- 2 pounds cooked chicken meat, shredded (great use for leftover rotisserie chicken)
- One 8-ounce pkg cream cheese, softened
- 1 cup sour cream
- 1 teaspoon ground paprika
- 1 cup green enchilada sauce-divided
- 2 cups shredded Mexican blend cheese
- 2 to 3 tablespoons chopped fresh cilantro
- Kosher salt and ground black pepper
- 2 jalapeno peppers, finely diced (optional-for spicier version)
- Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
- 1 cup heavy cream
- Garnishes: salsa, tomato, avocado, guacamole, sour cream
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Easy and Creamy White Chicken Enchiladas
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By clweith
Easy Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shr
- 6-8 corn tortillas (enchilada size)
- 1 pre-cooked plain rotisserie chicken, shredded
- 1 cup sweet corn
- 4 cups shredded Mexican blend cheese, divided in half
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1-1/4 cups chicken broth
- 1 – 10oz can cream of chicken soup
- 1 cup sour cream
- 1 – 4oz can chopped green chiles
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
Quick and Easy Green Chile Chicken Enchilada Casserole
![Quick and Easy Green Chile Chicken Enchilada Casserole](/images/defaultImg_thumbSqPr.jpg)
By crystal483
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
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