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Recipe: Easy Chicken Enchiladas



Dinner is ready in 30 minutes tonight with these EASY Chicken Enchiladas from Walking on Sunshine.

Today I'm sharing a recipe that's been a regular in our house for awhile now.  Easy Chicken Enchiladas really do live up to their name easy.  They start out with pre-cooked or leftover chicken.  Now, the only time I have leftover chicken is when I purposely cook more chicken than needed so I can have leftover chicken; go figure!
You can use a rotisserie chicken as well.  I've done that plenty of times and that always makes preparations go quicker too.  You can have dinner on the table in under 30 minutes with this easy recipe.  I like to make rice pilaf on the side or a serve a tossed salad.  Either way, your family will love this meal.

You can even freeze these!  I love to make extra enchiladas to freeze for busy nights.  Once you get done putting the ingredients rolled up in the flour tortillas, place them on a baking tray and place the baking tray in the freezer for about 30 minutes or until the enchiladas are frozen.  Store in a freezer safe plastic bag.  The next time you're going to have a busy night, just take a few of the enchiladas out of the freezer and let them defrost in the refrigerator.  When you're ready to get dinner together, place them in a baking tray with the sauce and cheese and bake!  

Chicken Enchiladas

Ingredients:

1 rotisserie chicken; shredded
1/2 package of cream cheese; softened
2 cans of enchilada sauce
2 cups of shredded cheddar cheese; separated
1 small can of chopped jalapenos; optional
6 - 8 flour tortillas

Directions: 

In a bowl, combine the shredded chicken with one can of enchilada sauce and one cup of the cheddar cheese.  If you're using the canned jalapenos, add them now also.
Lay the flour tortillas flat on a cutting board and spread some of the softened cream cheese across the center of each tortilla.
Spoon some of the chicken mixture on top of each tortilla and roll up tightly.
Spread some of the enchilada sauce, from the second can, on the bottom of a 9 X 13 casserole dish.
Lay each rolled up tortilla on top of the sauce until the casserole dish is full.
Cover with the remaining enchilada sauce and top with the remaining 1 cup of cheddar cheese.
Bake in a preheated 425 for 15 minutes or until the cheese is bubbly.



Dinner is ready in 30 minutes tonight with these EASY Chicken Enchiladas from Walking on Sunshine.





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4 comments

  1. Your Chicken Enchiladas looks so delicious. I always make extra chicken to use for making easy recipes. I'll have to give this a try, I know my grandsons will love this too.

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  2. These really do look like some easy and, more importantly, yummy, enchiladas! I think it'd work great with chicken leftovers too. :)

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  3. I love easy and delicious dinners. Thanks so much for a great recipe and for sharing at the #HomeMattersParty

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  4. I love chicken enchiladas, and these look wonderful! Thanks for sharing at Merry Monday. :)

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