The Best Chicken Enchiladas Recipe

Classic Chicken Enchiladas

Ingredients:

2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 cup shredded cheddar cheese
8-10 corn tortillas
1/4 cup chopped fresh cilantro
1/4 cup diced onions
1/4 cup sour cream

Steps:

Preheat the oven to 375°F.
In a medium bowl, mix the chicken, enchilada sauce, and green chilies.
Divide the chicken mixture evenly among the tortillas and roll them up.
Place the enchiladas seam-side down in a 9×13-inch baking dish.
Top with shredded cheddar cheese.
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Garnish with cilantro, onions, and sour cream.

White Chicken Enchiladas

Ingredients:

2 cups shredded cooked chicken
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chilies
1/2 cup chopped onions
1/4 cup chopped fresh cilantro
8-10 flour tortillas
1 cup shredded Mexican blend cheese

Steps:

Preheat the oven to 375°F.
In a medium bowl, mix the chicken, green enchilada sauce, sour cream, green chilies, onions, and cilantro.
Divide the chicken mixture evenly among the tortillas and roll them up.
Place the enchiladas seam-side down in a 9×13-inch baking dish.
Top with shredded Mexican blend cheese.
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Garnish with cilantro and onions.

Buffalo Chicken Enchiladas

Ingredients:

2 cups shredded cooked chicken
1/2 cup buffalo sauce
1/2 cup ranch dressing
8-10 flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup diced onions

Steps:

Preheat the oven to 375°F.
In a medium bowl, mix the chicken, buffalo sauce, and ranch dressing.
Divide the chicken mixture evenly among the tortillas and roll them up.
Place the enchiladas seam-side down in a 9×13-inch baking dish.
Top with shredded Monterey Jack cheese.
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Garnish with cilantro and onions.

Keto Chicken Enchiladas

Ingredients:

2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1/4 cup diced onions
1/4 cup chopped fresh cilantro
8-10 zucchini or eggplant slices, thinly sliced lengthwise
1/2 cup shredded cheddar cheese

Steps:

Preheat the oven to 375°F.
In a medium bowl, mix the chicken, enchilada sauce, and green chilies.
Place a slice of zucchini/eggplant on a cutting board and spoon some chicken mixture onto one end. Roll up tightly and place seam side down in a baking dish.
Repeat with the remaining zucchini/eggplant and chicken mixture.
Top with shredded cheddar cheese.
Bake for 25-30 minutes, until the cheese is melted and bubbly.
Garnish with cilantro and onions.

Conclusion

These unique and delicious The Best Chicken Enchiladas recipes are sure to impress even the most discerning foodies. From classic dishes with a twist to innovative creations that showcase the versatility of this flavorful ingredient, there’s something for everyone. Whether you’re a seasoned chef or just starting out, these recipes are easy to make and perfect for any occasion. Try them out today and take your culinary skills to the next level!