Chicken Enchiladas Recipe

Holly Willwerth


My husband I love these. I sub fat free cheese when ever I can, and use a high fiber, low fat tortilla. What a great healthy dish!

★★★★★ 35 votes
15 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavor of these enchiladas was all that I could hope for. They were rich-tasting and very moist.

NOTE: I added the taco seasoning at the same time I put the tomatoes in the skillet with the chicken. Worked perfectly.


1 lb
Boneles, skinless, chicken breast or tenderloins
1 can(s)
tomatoes and chiles
To taste
taco seasoning mix
flour tortillas
2 c
Shredded cheese (cheddar or Mexican blend)
1 1/8
clove garlic
1/4 c
cilantro, fresh, chopped
1 can(s)
enchilada sauce

How to Make Chicken Enchiladas Recipe


  • 1Turn on skillet to med-med high heat. Spray with non-stick spray.
  • 2Brown chicken about 2-3 mintues each side, then add minced clove of garlic, tomatoes and chiles (with juice) and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
  • 3Turn off heat and shred the chicken. (I leave it in the pan, saves a dish and keeps it warm)
  • 4Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 T. shreeded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
  • 5Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

Printable Recipe Card

About Chicken Enchiladas Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #comfort-food