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- Preheat the oven to 350°F.
- Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch casserole dish. Set aside.
- Place shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a mixing bowl. Mix with a rubber spatula to combine.
Jenna Custard 4 days ago
I wish the recipe told me in the steps how many enchiladas to make. The video ended up showing 10 or 12 on the next step while I made 7, but then I didnt measure the chicken mixture before rolling.
Lois Hawkins 12 days ago
very simple to do and tasty !
Bowen 19 days ago
great recipe, used Quorn chicken fillets instead, but the outcome was great
Johnathan Munoz 22 days ago
it was good.. im going to add onions and olives next time...
Gareth S. 22 days ago
Is it me or are these recipes getting lazier. Take a premise sauce and poor it over something.
Kelly Segvich a month ago
Pretty good... could use some peppers or something for more flavor.
Shelby Kroeker a month ago
Absolutely amazing! Used chicken breasts and cooked it in the oven, pulled it myself, and used taco seasoning on the chicken to season it!
Carl F. a month ago
I used green enchilada sauce (hatch brand is preferable but la Victoria/las palmas/old El Paso works fine. Don’t use flour tortillas or too much sauce, makes it soggy. I added a small can of green Chiles too. Also extra cheese doesn’t hurt. Or green onions (scallions) chopped on top. Bakes in a 375 pan in oven about 23-30 minutes. Depends on how cold everything is.
Angela R. 2 months ago
easy 2 make added a little hot sauce and extra cheese
Alysha C. 2 months ago
excellent. We added Jalepenos for more flavor.,