Chicken Enchiladas

Chicken Enchiladas


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Your family will devour these chicken enchiladas and the meal is made conveniently in a casserole dish and ready in an hour. It’s perfect for busy work days when you still want a homemade dinner.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 ½ pounds skinless boneless chicken breast
  • 1 chopped red onion
  • 3 tablespoons vegetable oil
  • 1 ½ cups enchilada sauce
  • 1 cup shredded cheese
  • 16 corn tortillas
  • 1 can diced tomatoes
  • 1 can corn
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • 2 minced cloves garlic
  • Salt and pepper

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Season the chicken with salt and pepper. Heat oil in a large pan over medium heat. Add the chicken and cook for 6-7 minutes and then add the cumin and garlic powder. Turn over the chicken and cook for 7 more minutes. Move the chicken from the heat. Add the onion and garlic to the pan without rinsing the pan. Add the corn and stir. Next add the tomatoes and cook for 1 minute. Shred the chicken into strips by hand and return the meat to the pan. Warm the tortillas in the microwave and add a thin layer of enchilada sauce to 2 baking dishes. Spoon about ¼ cup of the chicken mix into each tortilla and then fold the tortilla over. Put 8 enchiladas seam side down into each pan. Top with the rest of the sauce and with the shredded cheese. Bake at 350 degrees F for 15 minutes.

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