Easy Chicken Enchilada Recipe

  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

If you are looking for an easy chicken enchilada recipe here it is. This is a little bit different than my original version and every bit as tasty.

Easy Chicken Enchiladas


  • 10 corn tortillas
  • 1 yellow onion, chopped fine
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can green chilies (ortega) chopped and drained
  • 1lb cooked chicken shredded
  • 10 oz of enchilada sauce, see recommendation below
  • 1 cup Jalapeno Jack cheese, shredded

Directions for easy chicken enchilada recipe:

Add the olive oil to a frying pan and heat to medium high. Add the onion and saute for 2 minutes. Then lower the heat to low and saute for about 20 minutes. I am a big fan of sauteing onions to a nice golden brown to bring out a nice flavor.

During the last couple of minutes of sauteing, add the minced garlic being careful not to burn it.

Now add the green chilies, chicken, and enchilada sauce to your onions and garlic. Stir well.

You can use canned chicken (be sure to drain the water), or even any left over chicken you have in the fridge. You can even boil 6 chicken thighs for 30 minutes and use that.

To make this a quick dish, my recommendations for the enchilada sauce is to make my enchilada sauce recipe. ¬†It’s quick and easy and be sure to double the recipe so you have enough.

Cook the above ingredients on medium for about 5 minutes. Mix well.

Then add 1/2 cup of the cheese and fold it into the chicken/ sauce mixture. Remove from heat.

In a frying pan heat about 1 cup of canola oil over medium heat. Using tongs, take two tortillas and dip them into the oil for 3 to 5 seconds until they bubble. Your goal is to make the tortillas nice and soft and easy to roll.

Lay the tortillas on a plate/tray covered with paper towels. Blot up the excess oil and transfer to a plate.

Take a spoon full of chicken mixture and lay it across the enchilada and roll it.

Place enchiladas in an oiled baking dish with the tortilla seam-side-down. Once all your enchiladas are in the dish, sprinkle with the rest of the cheese.

Bake at 400 for about 5 or 6 minutes or until the cheese melts.

Remember, “It’s Gotta Be Hot To Be Good”

Top this easy chicken enchilada recipe with guacamole and/or sour cream and your taste buds will love it.
Don’t forget to try our other delicious enchilada recipes.

Cheese enchiladas
Beef enchiladas
Home for easy chicken enchilada recipe