Mmm…mmm…mmm. This chicken enchiladas recipe sure are tasty! I made these a few weeks ago when we had company over. They were a hit. Half of us ate vegetarian so I also made these green goddess enchiladas and paired it all with grilled peppers, Mexican rice, and margaritas.
These chicken enchiladas have evolved over my adult cooking life, but they are so easy to whip up that they are often my go-to recipe – especially mid-week when I’m tired, but want something better than spaghetti.
Sure, they might take a bit longer than chicken enchilada casserole, but not much and they feel much more sophisticated.
The ingredients for this chicken enchiladas recipe are easy to find and reasonably priced, meaning you get a great tasting and cheap meal!
Start by cooking and shredding your chicken. I have a great tutorial on how to do this quickly and easily. You’ll then add most of your ingredients to the chicken.
Spoon some of the chicken mixture onto the tortillas. Roll them up and place in a baking pan.