Easy Chicken Enchiladas Recipe

My two coworkers taught me how to make enchiladas a few years ago. I modified the recipe a little bit. 😜Please click on the image to view YouTube video on how to make this easy dish.

Click on image to view YouTube video

~* INGREDIENTS *~

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(This is all approximate measurements. Please adjust according to your liking.)

♡ Rotisserie Chicken - 1 (Recommend buying it from Costco/Sam's Club because it's bigger)

♡ Flour Tortillas 

♡ Red Enchiladas Sauce - 12 oz

♡ Green Chile Enchilada Sauce - 12 oz

♡ Onion - Medium Size

♡ Seeded Jalapeno - 1 

♡ Salsa - 1 Cup 

♡ Cheese 

♡ Minced Garlic - 1 Tsp

♡ Cream of Mushroom - 10.5 oz can

♡ Sugar - 1 Tsp

♡ Garlic Powder - Few Dashes

♡ Olive Oil - 1-2 Tsp

♡ Salt and Pepper - Few Dashes

 Here are the instructions:

1. Shred the chicken into thin strips. It tastes better smaller. I’m using the breast only but you can use the dark meat as well. 
2. Chop the onions.
3. Dice the jalapenos. Seeded.
4. Turn the stove to medium heat.
5. Drizzle some olive oil into the pot. 
6. Wait until the oil is warm and put in the onions and jalapenos. 
7. Add pepper, salt and garlic powder onto the onions and jalapenos. Stir. 
8. Cook the onions until it’s golden brown then add minced garlic. Stir. Cook for 1-2 minutes. Make sure you don’t overcook the garlic. 
9. Add salsa and cook for 5 minutes. Add garlic powder and salt. 
10. Then add the cream of mushrooms. Stir. Add garlic powder and salt as desired. Cook for until it starts boiling. Boil for 1-2 minutes. (Optional: you can add cheese and/or rice to the sauce as well.)
11. Next, add the shredded chicken. Mix. Turn off the heat. 
12. Preheat the oven to 375 degrees.
13. Add a little bit of the green/red enchilada sauce into the baking glassware to make sure the tortillas don’t stick to the glassware. 
14. Start wrapping the enchiladas. Add the chicken filling onto the tortillas then wrap. You don’t need that much filling then put the wrapped enchiladas into the glassware. 
15. Fill the glassware with wrapped enchiladas. 
16. Pour the sauce over the enchiladas.
17. Add cheese. 
18. Bake for 20-30 minutes until cheese is melted and sauce looks like it’s boiling. 
19. Let it sit for 5-10 minutes then ready to eat. 
20. You're done. Celebrate 😝