Easy Chicken Enchiladas

Are you looking for an easy weeknight meal that the entire family will love? Well, maybe not the 3-year-old, depending on the day, but she doesn’t get to be a judge. Right? 

Anyways, my husband and I have been cooking this meal for several years. The original recipe came from the back of an Ole El Paso can, I think. We have added our own touches throughout the years and keep this dinner in our monthly rotation!

The recipe calls for cooked chicken. You have several options here. You can use left-over rotisserie chicken, boil and shred the chicken or cook the chicken in the crockpot and shred. I always put frozen chicken breasts in the crockpot with water or chicken broth and cook on high for 2-4 hours and then shred. 

Easy Chicken Enchiladas

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Cook Time 20 mins

Course Main Course

Servings 6 people

Calories 359 kcal

Ingredients

  

• 8 flour tortillas 8-inch
• 1-1.5 lbs cooked chicken, shredded
• 8 ounces cream cheese
• 7 ounces green chiles, diced
• 1 Tbsp taco seasoning
• 1 cup green enchilada sauce
• 1 cup shredded cheese cheddar or mexican

Instructions

 

• Heat oven to 375 degrees.
• Place a large skillet over medium heat. In the skillet, combine chicken, cream cheese, green chiles and taco seasoning.
• Stir mixture in skillet until the cream cheese is melted and the ingredients are evenly combined.
• Spoon mixture evenly into flour tortillas.
• Wrap the tortillas and place in a 9×13 baking dish with the seam down.
• Pour green enchilada sauce evenly over the filled tortillas.
• Top with shredded cheese.
• Bake for 15-20 minutes until bubbling.
• Top with salsa, guacamole or Greek yogurt to serve.

Told y’all it was an easy one! I use the Mission brand “carb balance” tortillas. With the ingredients pictured above, the nutritional facts are 359 calories, 21.8g fat, 15.3g carbohydrates and 27g protein. To cut the fat, I use reduced fat or fat free shredded cheese and cream cheese. 

Put this recipe on next week’s menu and let me know what you think!

Enjoy!