Easy 5 Ingredient Chicken Enchiladas Food

EASY 5-INGREDIENT CHICKEN ENCHILADAS

Easy 5-Ingredient Chicken Enchiladas image

Restaurant-quality enchiladas have never been easier! These mouthwatering chicken- and cheese-filled corn tortillas are doused in spicy red sauce and baked in the oven. With just 5 ingredients and 10 minutes of hands-on time, you'll have a delicious dinner in less time than it takes to pick up takeout. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Time 50m

Number Of Ingredients 6

Ingredients

2 cans red enchilada sauce 10 oz. per can
12 ounces cooked, shredded chicken
1 cup Mexican cheese shredded, for filling
12 soft corn tortillas standard 6-inch diameter
1 cup Mexican cheese shredded, for top
cilantro finely chopped, optional, for garnish

Steps:

Preheat the oven to 350°F.
Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.
Place the shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a large mixing bowl. Mix with a rubber spatula to combine.
Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
Spoon about 1/4 cup of the chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
Cover the dish with a sheet of aluminum foil.
Bake the enchiladas on middle rack of oven for 20 minutes.
Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
Check to see that enchiladas are done. Remove from oven or add time as needed.
Allow enchiladas to rest for 10 minutes. Sprinkle with cilantro, and serve.

Nutrition Facts : Calories 420 calories, Carbohydrate 30 grams, Cholesterol 80 milligrams, Fat 23 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1120 milligrams, Sugar 7 grams

EASY CHICKEN ENCHILADAS RECIPE BY TASTY

Easy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas

Provided by Amreen Khureshi

Yield 5 serving

Number Of Ingredients 5

Ingredients

1 cup shredded chicken
¼ cup corn
½ cup shredded cheese
1 can enchilada sauce, 19 ounces (535 grams)
5 tortillas

Steps:

Heat the oven to 350°F (180°C).
Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
Pour thin layer of enchilada sauce into a pan.
Pour thin layer of enchilada sauce onto a plate.
Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
Top completed enchiladas with the remaining enchilada sauce and cheese.
Bake for 15 minutes, or until cheese has melted.
Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams

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

Ingredients

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

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

Ingredients

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.

5 CAN CHICKEN ENCHILADAS

5 Can Chicken Enchiladas image

A quick, very easy, low clean up way to make enchiladas. I adapted this from a few other recipes. We prefer flour tortillas but you can use corn. Corn does work better if they are warm, so putting them in the microwave for 30-40 seconds makes them more pliable. You can always substitute fresh cooked ground beef, turkey or chicken for the canned meat.

Provided by LaLa Crane

Categories One Dish Meal

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) can pre-cooked canned chicken (the one shaped like a large tuna can)
1 (4 ounce) can diced green chilies
2 (14 ounce) cans enchilada sauce
1 (14 ounce) can refried beans
6 -8 tortillas
cheese (optional)
sour cream (optional)

Steps:

Preheat oven to 375 degrees.
In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce.
Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish.
Repeat until your pan is full of rolled up enchiladas, or you run out of filling.
Pour the remaining enchilada sauce over the enchiladas.
Sprinkle with cheese, if you want.
Bake for 20 minutes and serve hot.
Makes 6-8 enchiladas, depending how much you stuff them.
GREAT when eaten with cold sour cream!

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