Learn how to make the easiest and BEST chicken enchiladas! Thanks to my enchilada sauce made with just a few ingredients in the blender and my Mexican chicken cooked in slow cooker, this recipe is super easy! Also, learn my trick to preventing the corn tortillas from breaking.
Mexican food is currently at least twice on our menu each week. Even though Cinco de Mayo is behind us, there is always time for tacos, burritos and enchiladas. Like these! Made super easy and named The Best by my Hubby. Yay! I use my Slow Cooker Mexican Chicken for the filling and my all-time favorite 5-Minute Blender Enchilada Sauce, both made in advance, and assemble the enchiladas before baking.
Watch our video to see how to make them:
Did you catch my trick for making the corn tortillas pliable and prevent them from breaking? It works every time! I learned it from my Hubby and my mind was blown. So easy and the tortillas do not break when folding. Also, when doing a little bit of research, I learned that a lot of people prefer corn tortillas for enchiladas while a lot of recipes on Pinterest use flour tortillas. My Hubby and I definitely like the corn ones better. The texture is awesome while the flour tortillas get soggy and gummy.
The second “secret” to making these the best enchiladas ever, is my homemade red enchilada sauce that I make in 5 minutes in my blender. So easy and the best! You can see comments on this pin to see how others like it. Also, my recipe makes enough sauce for a good pan of enchiladas. I could never use just one can of the store-bought stuff.
I like to top the enchiladas with a mix of sharp cheddar and Monterey Jack cheese, but any cheese blend will work. A few spoonfuls of pico de gallo or chopped tomatoes and red onions and parsley (sorry, cilantro – I am not your fan) and you are good to go! ENJOY!
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- 2 cups Mexican Chicken
- 1.5 cup cheddar and Monterey Jack cheese blend
- 8 corn tortillas
- 1.25 cup enchilada sauce
- pico de gallo
- cilantro or parsley
- Preheat oven to 375 degrees F.
- Spread 3 tablespoons of this enchilada sauce on the bottom of 9" by 13" baking dish.
- Place tortillas on a large plate and cover with damp paper towel. Microwave for 12 seconds. If not warm, microwave for 10 more seconds.
Using 1/4 cup of chicken (from this recipe) and a tablespoon of cheese, fill each tortilla, fold and place seam down in the dish. Repeat with all tortillas.
- Pour remaining enchilada sauce over the tortillas, spread gently with a spoon.
- Top tortillas with remaining cheese.
- Bake for 15 to 20 minutes.
- Serve 2 tortillas per person, topped with pico de gallo or chopped tomatoes and red onion.
Other delicious Mexican recipes:
Mexican Stuffed Peppers from Spend with Pennies
Easy Mexican Coleslaw from FoodieCrush
Cheesy Mexican Fritatta from Boulder Locavore