Easy 6 Ingredient Chicken Enchiladas Recipes

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EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN



6-Ingredient Slow Cooker Enchilada Chicken image

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus this chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!

Provided by Robyn Downs

Categories     Main Course

Time 4h5m

Number Of Ingredients 9

2 medium onions (thinly sliced)
1 28-ounce can tomato sauce
1/2 to 1 teaspoon kosher salt
2 teaspoons cumin
1 teaspoon mild chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts (or thighs)
Juice of 1 lime
Hot sauce (optional)

Steps:

  • Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
  • Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
  • Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
  • Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
  • Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

Nutrition Facts : Calories 192 kcal, Sugar 2 g, Sodium 378 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Rachel Barkowski

Number Of Ingredients 7

18 tortillas
10 cups chicken, cooked and shredded
3 cups onions, sliced and cooked
6 cups shredded Mexican blend cheese
2 cans green enchilada sauce
1/3 cup heavy whipping cream or sour cream
1 - 4 ounce can diced green chiles

Steps:

  • Combine chicken, onions and 3 cups of cheese. Mix well.
  • Add one can of green enchilada sauce, cream, and diced chiles. Mix well.
  • Fill each tortilla - place 3/4 cup of filling down the center of each tortilla; roll up and place, seam side down, in two 9x13-inch pans.
  • After filling and rolling tortillas, pour the second can of sauce over the tortillas and spread evenly.
  • Top with remaining cheese.
  • Bake at 325 degrees for 25-35 minutes or until cheese is browned.
  • Serve with sour cream, guacamole, or cilantro if desired.

EASY 6 INGREDIENT CHICKEN ENCHILADAS



Easy 6 Ingredient Chicken Enchiladas image

I've tried more complicated enchilada recipes, but this is the standing favorite. The spiciness level is really easy to manage by what salsa and chilies are used. I use hot chilies, 1/2 cup of medium salsa, and 1/2 cup of hot salsa. You can also change the cheese if you wish, I will sometimes use colby or mozzarella depending on what I have most of. I use shredded chicken breasts, but any chicken should work fine. Fresh cilantro tastes good in the salsa mix, but that would make it 7 ingredients, so I left that out! Enjoy!

Provided by PDXpilot

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup your favorite salsa
1 (4 ounce) can diced green chilies
1 -1 1/2 lb cooked chicken, shredded
6 -10 flour tortillas (quantity depends on what size you use)
1 pint whipping cream
1 cup sharp cheddar cheese (more if desired)

Steps:

  • Preheat oven to 350°F.
  • Mix the salsa and green chilies together in a medium bowl.
  • Add the shredded chicken to the salsa mixture.
  • Roll the chicken/salsa mix in the tortillas and place seam-side down in a 13 x 9" glass baking dish.
  • Pour the whipping cream over the top. It will not cover the enchiladas, but make sure to get a coating of whipping cream all over.
  • Cover and bake for 30 minutes or until the whipping cream is bubbly.
  • Uncover, sprinkle cheese on top and bake until cheese is melted and at desired crispiness.

Nutrition Facts : Calories 438.9, Fat 32.3, SaturatedFat 18.1, Cholesterol 138.9, Sodium 657.8, Carbohydrate 16.1, Fiber 1.4, Sugar 2, Protein 21.4

QUICK AND EASY 4-INGREDIENT ENCHILADAS



Quick and Easy 4-Ingredient Enchiladas image

A very easy recipe for delicious enchiladas. There are never any leftovers, and they are great to take to potlucks or family gatherings.

Provided by Ritak96

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 9

Number Of Ingredients 4

18 frozen chicken taquitos
1 (14.5 ounce) can mild red enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Arrange taquitos in the prepared baking dish.
  • Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
  • Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 893.6 calories, Carbohydrate 91.9 g, Cholesterol 76.2 mg, Fat 45.2 g, Fiber 6.5 g, Protein 37.5 g, SaturatedFat 13.9 g, Sodium 1875.1 mg, Sugar 4.9 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

EASY CHICKEN ENCHILADA RECIPE RECIPE - (4.8/5)



Easy Chicken Enchilada Recipe Recipe - (4.8/5) image

Provided by KeyIngredient

Number Of Ingredients 10

2 Cups Rotisserie Chicken, diced or shredded
1 & 1/2 Cups Salsa
4 Ounces Cream Cheese
1 (10 oz.) Can Enchilada Sauce
1 (15 oz.) Can Pinto Beans, rinsed and drained
1 (4 oz.) Can Green Chilies
10 About 10 six inch Tortillas (you can use flour, corn or wheat)
1 Cup Shredded Cheese (you can use a Mexican Cheese Blend or Cheddar)
1 (2.25 oz.) Can Sliced Black Olives
1/4 Green Onions, Diced

Steps:

  • 1. Preheat oven to 350 degrees. 2. Spread 1/2 Cup of the Enchilada Sauce into the bottom of a 13 x 9 dish, set aside. 3. Put the Cream Cheese and Salsa in a large saucepan. Cook and stir over medium heat until the Cream Cheese has melted and blended with the Salsa. 4. Add the Chicken, Chilies and Beans to the Salsa mixture and stir over medium heat for about 2 minutes then remove from stovetop. 5. Time to assemble the Enchiladas. Put 1/2 cup of the Chicken mixture down the middle of each Tortilla then roll up the Tortillas and place seam side down in the prepared pan. 6. Now spread the remaining Enchilada Sauce over the top of the rolled Tortillas in the baking dish. 7. Sprinkle the Cheese over the top of the Enchiladas, then sprinkle the Black Olives and Green Onions over the Cheese. 8. Cover the pan with foil and bake for 25-30 minutes. All ovens cook differently so check the Enchiladas at 20 minutes. They should be heated through, the cheese melted and the sauce a little bubbly. ~Serve your Enchiladas with Shredded Lettuce, Sour Cream and additional Salsa. Mexican Corn is a great side dish to prepare and serve with your Enchiladas. Recipe By: Hot Dish Homemaker

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!

Provided by Troop Angel

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Steps:

  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6

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