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.
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
– 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.