Craving for something cheesy and tortilla-wrapped? Check out these Chicken Enchiladas Recipes that are so simple to make and so irresistible they will even have the pickiest of eaters coming back for more!
Chicken Enchiladas as Per YellowBlissRoad
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- Pinch of Cayenne pepper
- Kosher salt, to taste
- 1 cup chicken broth
- 3 cups cooked chicken breast, shredded
- 10 ounces frozen corn, thawed and drained
- 3 ounces cream cheese, softened and cubed
- 1/2 cup chopped fresh cilantro
- 10 small to medium-sized soft flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 can of enchilada sauce, favorite flavor
Instructions
- Preheat oven to 375 F
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic and spices and cook while stirring until the veggies are soft and fragrant (about 5 minutes).
- Add the chicken broth to the skillet, bring to a simmer and cooked for about 1 minutes.
- Add the cooked chicken, corn, cream cheese, and cilantro and cook for about 2 minutes, or until cream cheese is melted.
- In a 9×13 inch baking dish, spoon some of the enchilada sauce and spread it over the bottom of the pan.
- In each tortilla, spoon about 1/4 cup of the chicken mixture and sprinkle with 1 tablespoon cheddar cheese. Roll up the tortillas and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Serve with a dollop of sour cream, some extra cilantro and diced tomatoes!
Chicken Enchiladas as Per Allrecipes.com
Ingredients
- 1 (9-ounce) package frozen spinach
- 1 cup of diced cooked chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup of chicken broth
- 1 (4-ounce) can of diced green chiles
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 3/4 cup of milk
- 1 (2 3/4-ounce) can of sliced black olives
- 1/2 cup of shredded cheddar cheese or Mexican blend cheese
- 1/2 cup of grated Monterey Jack cheese or Mexican blend cheese
- 8 (8-inch) flour tortillas
- 1 cup bottled red enchilada sauce
Instructions
- Preheat oven to 350 F.
- Defrost the spinach, drain, and squeeze all the excess water out. Put them in a separate bowl and set aside.
- In a medium skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic and cook until tender, about 5 minutes. Add in the flour and stir until combined. Gradually pour in the chicken broth and stir until thick. Add in the green chiles, chili powder and cumin and stir for a minute until combined. Gradually add in the milk and bring to a simmer, stirring constantly. Add in the cooked chicken and the spinach with the cream sauce. Stir and cook for 2 minutes. Take off the heat then add the olives, cheddar cheese and Monterey Jack cheese, and stir until melted.
- Spoon some of the sauce and chicken mixture onto each tortilla, roll them up and place them in a greased 9×13-inch baking dish. Pour the enchilada sauce over the tortillas. Sprinkle with remaining cheese.
- Bake for 20 minutes or until bubbly and cheese is melted.
- Garnish with chopped cilantro, extra cheese and green onions. Enjoy!
For more ideas to make a scrumptious batch of Chicken Enchiladas, check out this how-to video from Allrecipes: Chicken Enchilada Casserole Video
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Try these Chicken Enchiladas Recipes and Play around with the ingredients to make it even more special. Serve these tortilla-wrapped chicken in tortillas with a warm side of refried beans and a crisp side salad, et voila – you’ve got yourself a delicious, nutritious and wholesome meal that the entire family will love!
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Easiest-Ever Chicken Enchilada Casserole | AllFreeCasseroleRecipes.com
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