Chicken Enchilada Recipes

Creamy Chicken Enchiladas

These creamy chicken enchiladas combine shredded cooked chicken, cream cheese, salsa, cheese, and white beans inside flour tortillas. A simple cream-of-chicken sauce is poured over the enchiladas before baking.

Ingredients

• 4 cups shredded cooked chicken
• 8 ounces cream cheese, softened
• 1/2 cup salsa
• 1 cup shredded cheese
• 1 cup cooked white beans
• Salt and pepper, to taste
• 1 can cream of chicken soup or homemade cream of chicken sauce
• 1 cup milk
• Whole wheat flour tortillas

Directions

1. Preheat the oven to 350F.
2. In a large bowl, combine the shredded chicken, softened cream cheese, salsa, shredded cheese, white beans, salt, and pepper.
3. In a separate bowl, stir together the cream of chicken soup and milk until smooth.
4. Add 1/2 cup of the cream-of-chicken mixture to the chicken filling and stir to combine.
5. Spoon about 1/4 cup of chicken filling down the center of each tortilla, adjusting the amount as needed for the size of your tortillas.
6. Roll each tortilla around the filling and place it seam-side down in a casserole dish.
7. Continue filling and rolling tortillas until the chicken mixture is used.
8. Pour the remaining creamy sauce evenly over the enchiladas.
9. Bake for about 20 minutes, or until the enchiladas are hot throughout and the sauce is bubbling.
10. Serve with chopped avocado, tomatoes, salsa, or guacamole, if desired.

Easy Red Chicken Enchiladas

This simpler chicken enchilada recipe uses shredded chicken, cheddar cheese, tortillas, and red enchilada sauce. Add peppers or olives to the filling if your family enjoys them.

Ingredients

• 2-3 cups chopped or shredded cooked chicken
• 1 green pepper, chopped, optional
• Chopped olives, optional
• Salsa, as desired
• 8 flour tortillas
• Shredded cheddar cheese, as desired
• 1-2 cans red enchilada sauce
• 1 cup sour cream
• Salsa, for serving
• 1 cup sour cream, for serving
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375F.
2. Place the cooked chicken in a mixing bowl.
3. Add shredded cheddar cheese and the chopped green pepper or olives, if using.
4. Season with salt and pepper and stir the filling together.
5. Spoon the chicken mixture down the center of each tortilla.
6. Roll the tortillas and place them seam-side down in a baking dish.
7. Pour the red enchilada sauce over the enchiladas.
8. Sprinkle additional cheddar cheese over the top.
9. Bake for 20-25 minutes, or until the enchiladas are hot and the cheese is melted.
10. Serve with salsa and sour cream.

Chicken or Turkey Enchilada Casserole

Recipe shared by Stanley Fisher of Guthrie, Minnesota.

This layered enchilada casserole was originally shared as a turkey recipe made with green enchilada sauce, but it can also be made with chicken. Use either red or green enchilada sauce depending on the flavor your family prefers. It is especially useful for leftover cooked chicken or turkey.

Ingredients

• Cooked shredded chicken or turkey, enough for 3 layers
• 1 large can red or green enchilada sauce
• 4 cups shredded cheese, such as Colby Jack
• 1/2 cup milk
• Flour or corn tortillas, enough for several layers
• Chopped olives, optional
• Green chilies, optional

Directions

1. Preheat the oven to 350F.
2. Pour the enchilada sauce into a saucepan and stir in the milk. Warm over low heat until blended.
3. Spread enough enchilada sauce over the bottom of a 9x13-inch baking dish to lightly cover it.
4. Add a layer of tortillas over the sauce.
5. Top the tortillas with a layer of cooked shredded chicken or turkey.
6. Sprinkle a layer of cheese over the meat.
7. Spoon additional enchilada sauce over the cheese.
8. Repeat the tortilla, chicken or turkey, cheese, and sauce layers until the ingredients are used, reserving about 1 cup of cheese for the top.
9. Finish with a layer of tortillas, the reserved cheese, and the remaining sauce.
10. Add chopped olives or green chilies, if desired.
11. Bake until the casserole is hot throughout and the cheese is completely melted.

Easy Green Chicken Enchiladas

Recipe idea shared by Deseeray of San Pedro, California.

This contributor recipe is a simple green enchilada method rather than a measured recipe. Adjust the amount of chicken, cheese, sauce, and tortillas to the number of enchiladas you want to make.

You'll Need

• Corn tortillas
• Green enchilada sauce
• Shredded cheese
• Cooked shredded chicken
• Sour cream, for serving
• A small amount of oil for warming the tortillas, if desired

Directions

1. Warm each corn tortilla briefly so it becomes soft and easy to roll.
2. Dip or lightly coat the tortilla in green enchilada sauce.
3. Place the tortilla on a plate or clean work surface.
4. Sprinkle shredded cheese over the tortilla.
5. Add cooked shredded chicken down the center.
6. Roll the tortilla around the filling and place it seam-side down on a serving plate or in a baking dish.
7. Repeat with the remaining tortillas and filling.
8. Serve with additional green enchilada sauce, shredded cheese, and sour cream as desired.