Chicken Enchiladas

Chicken Enchiladas


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These super easy chicken enchiladas are the perfect meal. They are hearty and tasty and packed with flavor.

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Chicago, IL

Time needed

1 hour preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 3 tbs Vegetable Oil
  • 1 ½ lb boneless skinless Chicken Breasts, diced
  • Salt and Pepper
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 1 tsp Mexican Spice Blend
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 C Frozen Corn, thawed
  • 5 canned Whole Green Chiles, chopped
  • 4 canned Chipotle Chiles, chopped
  • 1 28-oz can Stewed Tomatoes
  • ½ tsp All-Purpose Flour
  • 16 Corn Tortillas
  • 1 ½ C Enchilada Sauce
  • 1 C Mexican Cheese Blend, shredded
  • Fresh Cilantro, chopped for serving

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Preheat your oven to 350 degrees.

Heat the oil in a large skillet over medium heat. Once hot, add the chicken and sauté until browned and cooked through, about seven minutes per side. Season the chicken with the cumin, garlic powder, and Mexican spice blend. Stir occasionally. Once finished, remove the chicken from the pan and let cool.

Keep any juices from the chicken in the pan and use it to cook with the onion and garlic over medium heat. Cook until the vegetables are tender, about five minutes. Add the corn and chiles to the skillet along with the canned tomatoes. Cook for an additional minute. Return the chicken to the pan along with the flour. Whisk to combine.

Finally, pour a large spoonful of enchilada sauce into the bottom of a large 13x9-inch baking dish. Spoon the chicken filling into the tortillas. Roll them tightly and place on top of the sauce. Ladle more enchilada sauce on top of the rolled tortillas. Top with cheese and bake for 15 minutes or until the cheese melts. Sprinkle with fresh cilantro and serve.

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