This quick and easy Chicken Enchiladas recipe is a classic south of the border recipe made with green chilis that bakes in under 30 minutes.
My family loves Mexican food, especially this Chicken Enchiladas recipe. I love making them too because they’re super easy to make and takes almost no time to assemble and bake–which is important for this very busy family.
Best of all, this recipe easily doubles and triples when feeding a large crowd.
RELATED: Lone Star Salsa Recipe
I usually prep all of my ingredients to cut the time down to almost half. And, assembly couldn’t be simpler.
How to Make Chicken Enchiladas Recipe
Preheat your oven to 400 degrees F.
You’ll need either corn or flour tortillas, chicken, roasted pepper slivers, green chilis, sour cream and cheese, of course. I like to sometimes add fresh chopped jalapeños and even refried beans, just to spice it up a bit.
Next, lay out your tortillas on a plate or cutting board. Then, stack the ingredients, except sour cream in the center of the tortilla.
Recipe Tip: To close the enchilada: First, fold the tortilla closest to you up halfway toward middle of enchilada. Next, fold both right and left sides in toward middle. Finally, roll toward the end to finish closing.
After you’ve folded them, line the enchiladas in a 9 x 13 inch baking pan with the enchilada “flap” facing up.
Pour the enchilada sauce on top of the tortillas and sprinkle with the rest of the cheese. You can stop here or you can go on to the next step.
Top with sour cream and chopped green onions.
Finally, place the pan in the oven and bake for 20-30 minutes until the enchiladas are golden brown and the cheese melted.
When the enchiladas have finished baking, take the pan out of the oven. Let them cool for five minutes. Cut gently between the enchiladas. Serve. Enjoy!
Recommendations to Set Up a South of the Border Feast
Nothing says “south of the border” than having the kitchen tools and dinnerware to celebrate this delicious cuisine:
Guibson Springs Dinnerware Set – Serve up your Easy Chicken Enchiladas on these hot, hot, hot dinner ware.
Tortilla Warmer (microwave safe) – Put your tortillas in the microwave for 15-20 seconds and you are all set to fill and roll.
Molcajete – Mexican Mortar and Pestle – Grind up spices, chilis, guacamole, ancho chilis and more. A must-have for any Mexican cooking.
For more delicious South of the Border recipes, be sure to check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.
Quick and Easy Chicken Enchiladas Recipe
- 3 cups chicken breasts cooked, chopped
- 8 tortillas flour or corn – 12 inch
- 1 cup roasted peppers sliced
- 4.5 oz mild green chilis
- 2.5 cups mozzarella
- 1.5 cups Mexican cheese mix
- 16 oz Old El Paso Mild Green Chili Enchilada Sauce
- 1/2 cups green onions chopped, optional
- 8 oz sour cream optional
- 8 oz refried beans optional
- Preheat oven to 400 degrees F.
- With an open tortilla, add chicken, roasted peppers slivers and about a tablespoon of mild green chilis. Top with 1/4 cup mozzarella cheese.
- To close the enchilada: 1. Fold the tortilla closest to you up halfway toward middle of enchilada. 2. Fold both right and left sides in toward middle. 3. Then roll to finish closing.
- Line the enchiladas in a 9 x 13 inch pan with each enchilada “flap” facing up.
- Pour enchilada sauce on top of enchiladas then sprinkle with the remainder of the mozzarella and Mexican cheese mix.
- Cover with sour cream and sprinkle with green onions.
- Place pan in oven and bake for 20-30 minutes until enchiladas are golden brown and cheese melted.
- Once enchiladas have finished baking, take pan out of oven. Let enchiladas cool for about five minutes. Cut gently between the enchiladas. Serve. Enjoy!