Easy chicken enchiladas. Stir in the chicken, beans and chiles. Enchiladas come in all different flavors, but this one features a creamy filling of rotisserie chicken, Cheddar cheese, cream cheese and seasoning mix. Then, the casserole is topped with red enchilada sauce and more Cheddar cheese.

I'm going to go out on a limb here, and say, over the years, I've become quite good at making homemade enchiladas. We have a couple of picky eaters in our extended family. I love them to pieces, and I'll be honest here, it's been a bit of a challenge at times cooking for them because they don't really love veggies. You can have Easy chicken enchiladas using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Easy chicken enchiladas

You need 2 of boneless skinless chicken breasts.
It's 2 of large cans of green enchilada sauce.
It's 2-8 oz of packages of shredded Mexican style cheese.
You need 2 cans of tomatoes with green Chile’s.
You need of Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking.
You need 12 of flour tortillas.
You need 1 of jalapeño thinly slice for garnish (optional).

Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Easy, tasty twist on classic rolled-up green enchiladas.

Easy chicken enchiladas step by step

Pan fry or boil chicken breasts until done and shred.
Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly.
Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan..
Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days..

I didn't change a thing except to cook and shred my own chicken breasts. I used Las Palmas brand of green enchilada sauce, and we found it flavorful and mild but not at all bland. Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm. These Easy Chicken Enchiladas make the best Mexican dinner ever!