Recipe Inspiration

Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe is one we’ve used time and time again to make the BEST chicken enchiladas. Made with tender chicken cooked in enchilada sauce with onions and peppers, corn or flour tortillas and plenty of cheese.


Gather your Ingredients

Enchilada Sauce* – 28 oz canned crushed tomatoes 798 ml, no salt added – 1 cup water – 1 tablespoon garlic powder – 1 teaspoon cumin – 1 teaspoon onion powder – 1 teaspoon dried oregano – 1 teaspoon salt – ½ teaspoon chipotle powder you can substitute smoked paprika – brown sugar Chicken Enchiladas – 1 tablespoon oil – 1 medium onion diced – 1 green bell pepper diced – 2 boneless skinless chicken breasts about 1 lb – 8 medium flour or corn tortillas about 7" in diameter – 3 cups shredded Monterey Jack cheese – Garnish pico de gallo salsa, sour cream, cilantro, lime wedges


– In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.


– Heat a little oil in a medium skillet over medium-high heat. – Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce. – Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes.


– Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.


– Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish. – Microwave tortillas for 30 seconds or until warm. This makes them more pliable. – Divide the chicken mixture and half of the cheese between 8 tortillas.

– Place in prepared pan. – Top with sauce (you may not use it all — use as much as you like!) and remaining cheese. – Bake for 20-25 minutes until cheese is melted and sauce is bubbly.