Chicken Enchilada Recipe:

Chicken Enchilada Recipe:

Chicken Enchiladas RecipeChicken Enchiladas Recipe

This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it! (Source: Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Easy Chicken Enchiladas {ready in 30 Minutes!

These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce, and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals. (Source: www.isabeleats.com)

How to Cook Chicken for Enchiladas:

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. To make chicken in the slow cooker for enchiladas, my favorite way is to top the boneless, skinless chicken breasts (or thighs) with water or broth and cook it on low for 4 to 6 hours, then drain or shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.

Best Chicken Enchilada Recipe

Ok, Today’s Best Chicken Enchilada Recipe is the only chicken enchilada recipe you’ll need from now until eternity. Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese. They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments. Chicken EnchilaChicken Enchiladas- This Easy Chicken Enchilada Recipe is an all-time favorite dinner! Tortillas are filled with shredded chicken, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. It’s always a crowd-pleaser and the enchiladas freeze well too!

} asian{Printable Recipe Notes: You can use a rotisserie chicken from your favorite supermarket or chicken from the deli.)2 cups shredded

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