Easy Chicken Enchilada Recipe
This recipe for chicken enchiladas is quick and easy to make. I save some prep time by using canned chicken. You can also use left over chicken. The sauce is made from cream of chicken soup and a package of cream cheese. You should be able to prepare this recipe in an hour or less. If it is your first time making enchiladas, it may take you a little longer than an hour because it can be difficult rolling the enchiladas for the first time. I have provided some pictures to help you understand the process better.
Some Tips For Making Great Enchiladas
- When frying the tortillas in oil, only do so for 3-5 seconds. If you see the tortilla starting to expand, remove it from the oil immediately. The hot oil softens the tortillas so they are easy to roll and the oil adds a lot of flavor.
- Add some sauce to the bottom of the pan before putting the enchiladas in the pan. This prevents the enchiladas from sticking to the pan.
- Cook the enchiladas for 15 minutes before covering them with cheese. If you put the cheese on when you first put the enchiladas in the oven they will not cook properly. The cheese will insulate the tortillas, preventing them from cooking so they will turn out hard.
- Use Monterrey Jack if you want the flavor of the cheese to blend with the enchiladas. Cheddar cheese works well too, but some people may think that the strong flavor of cheddar overpowers this recipe.
Cook Time
Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves six people 2 enchiladas each
Ingredients
- 2 twelve ounce cans cooked chicken, either white or dark meat
- 26 ounce can cream of chicken soup
- 1 tablespoon ground cumin
- 12 white corn tortillas
- 4 ounces cheddar or monterrey jack cheese
- vegetable oil
- 8 ounces cream cheese
- 1 tablespoon chili powder, (optional)
Instructions
- Place the cream of chicken soup, cream cheese, ground cumin, and chili powder into a sauce pan. Cook over medium low heat for about 15 minutes.
- Heat the oil in a small frying pan or skillet on medium heat. The oil should be about 1/2 to 3/4 of an inch deep. You want just enough oil to submerge the tortillas.
- Drain the cans of chicken. Place the chicken in a mixing bowl and break up the chicken into smaller pieces. Add a few spoonfuls of sauce and mix with the chicken. You want enough sauce to lightly coat the chicken.
- Dip each tortilla into the hot oil for 3-5 seconds. Place the tortillas on paper towels to drain off any excess oil.
- Put about 2 ounces of chicken in the middle of the tortilla and roll the enchilada. Place each enchilada in the pan.
- Cover the enchiladas with sauce and bake for 15 minutes in a 350 degree oven.
- Add cheese to the enchiladas and bake for another 5 minutes.
