Chicken Enchiladas

Chicken Enchiladas Recipe

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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


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  • 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

How to Make Chicken Enchiladas


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

Printable Recipe Card

About Chicken Enchiladas

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

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