A friend of mine recently made chicken enchiladas at a pre-Halloween party gathering – Oh. Em. Gee. I didn’t realize how much I LOVE Chicken Enchiladas!
I also didn’t realize how easy they are to make! Double win!
Like many of my recipes, this one has a few options to make the recipe more or less complex.
Chicken – In the recipe, I suggest to cook raw chicken in a crockpot for a few hours with salsa and other seasonings. This is SUPER easy, but time consuming. If you are in a pinch for time, have no fear! You can use any cooked chicken! Rotisserie, roasted, pan-fried – even last night’s leftovers.
Enchilada sauce – In the recipe, I suggest you use a can of enchilada sauce. Why? Simple – its the easiest option! Sure you can make homemade enchilada sauce, and yes it’ll probably taste incredible. But, store bought, pre-made sauce is pretty good as well.
There are TONS of brands to choose from – just make sure you check how many enchiladas can be made with one container of your preferred sauce! (I bought a sauce by Frontera foods which was great but there was only enough sauce for 4 enchiladas in each package).
Tortillas – I am obsessed with flour tortillas. I could eat them all day, every day. However, corn tortillas are more traditional to enchilada recipes. Feel free to use either, or both! However, I will warn – the more sauce you use, the more likely your enchiladas are to become soggy or fall apart over time. I honestly like them this way but not everyone might.
And of course, last but not least…
I used a Mexican blend of shredded cheese from the store – however, if you are looking to make your enchiladas a little more “Mexican,” perhaps consider using a cotija.
Last but not least, finish your dish off with your favorite toppings! I recommend sour cream and avocado – or another scoop of fresh salsa! As always, and most importantly, ENJOY!
Loaded with beans and chicken, these cheesy, saucy Chicken Enchiladas are an easy and perfect weeknight meal that the whole family will enjoy!
- 1.5 lbs raw chicken
- 1 jar medium salsa
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 can pinto beans
- 16 ounces shredded cheese (Mexican blend or similar) separated
- 10 flour tortillas
- 28-32 ounces enchilada sauce use more sauce for saucier enchiladas
Combine chicken, salsa, and seasonings in crockpot. Cook on high for 2 1/2 hours.
Remove chicken from crockpot and shred into bite sized pieces. Rinse beans in colander to clean.
In a large bowl, toss chicken, any remaining salsa from crockpot, beans, and half of cheese.
Lightly grease a 9x13 inch pyrex pan, set aside.
Scoop 2-3 spoonfuls of chicken/bean mixture into one flour tortilla. Begin to roll tortilla over chicken, then fold in sides (like a mini burrito). Place enchilada seam side down into pan.
Fill remaining tortillas with chicken/bean mixture until pyrex pan is full or all chicken/bean mixture is used.
Pour enchilada sauce evenly over enchiladas. Sprinkle with remaining cheese.
Bake at 375F for 30-40 minutes or until sauce has thickened and is bubbling. Cheese should begin to brown. Remove from oven and cool for ~10 minutes before serving.
Storage: Refrigerate in airtight container for up to 1 week. Freeze for 2-3 weeks.