Chicken Enchiladas

Chicken Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Desiree Wilmoth


When serving I cut in half and place in the center two halves on a plate, one resting at an angle on the other. I then put tortilla chips around the whole plate. Drizzle with nacho cheese,top with tomatoes, black olives, chopped green onions and a dollop of sour cream. I take this to family gatherings and there is never leftovers.

★★★★★ 1 vote
30 Min
45 Min


5-6 medium
chicken breast halves, skinless and boneless
4 c
shredded colby jack
8-10 medium
soft tortilla shells
2 pkg
taco seasoning
1 1/2 c


1Preheat oven to 375.
2Cut chicken into chunks and place into fry pan, on medium heat.
3When fully cooked add taco seasoning and water. Bring to soft boil then simmer for 5 minutes.
4Take tortilla shell and put cheese across center then add chicken over top and roll up.
5Place in a greased 13x9 and repeat until all chicken is used.
6Pour the taco seasoning mixture over the top of the chicken tortilla rolls. Spread the remaining cheese over that.
7Cover with aluminum foil and bake for 45 minutes.

About Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy