Easiest Chicken Enchiladas Ever with Leftover Chicken

Easiest Chicken Enchiladas Ever with Leftover Chicken | 31Daily.com

Do you ever need a quick and easy recipe using leftover chicken? This is a favorite and the Easiest Chicken Enchiladas Ever!

Whether it’s a Tuesday Mexican food night, or a fun Friday meal… or a game day gather-friends-and-family kind of day, or a fast weeknight dinner… these chicken enchiladas are always a good choice.

RELATED: 10 Minute Homemade Chicken Enchilada Sauce

Sometimes you just need easy and quick. And sometimes you need a recipe to use up leftover chicken, beef, or pork. This is one of my go-to, use-up-the-leftovers recipes. And the family loves it. And I love it… because my fingers don’t even get messy.

I can make it ahead when I have time to roll tortillas or assemble and bake within about 30 minutes.

It’s easy… and tasty.

Easiest Chicken Enchiladas Ever with Leftover Chicken | 31Daily.com

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Easiest Chicken Enchiladas Ever!

Do you ever need a quick and easy recipe using leftover chicken? This is a favorite and the Easiest Chicken Enchiladas Ever!

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican
Scale

Ingredients

23 cups leftover chicken (or beef or pork), shredded
1 (4-ounce) can diced green chiles (fire roasted for extra flavor)
1 cup corn, frozen and thawed
2 cups Mexican-blend shredded cheese, divided
1 cup cherry tomatoes, halved
1 large garlic clove, minced
10 flour tortillas
1 batch enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)

Instructions

Preheat oven to 375°F.  Prepare your enchilada sauce, if making homemade.

In a large bowl, add chicken, green chiles, corn, 1 cup shredded cheese, halved cherry tomatoes, and minced garlic. Stir well. and season with salt and pepper to taste.

Spray a 13 x 9-inch baking pan with nonstick spray.

To assemble the enchiladas, lay out a tortilla and spread with a spoonful of chicken mixture. Roll up tortilla and place in prepared baking pan. Repeat with the remaining ingredients.

Spread the enchilada sauce on top of the tortillas and sprinkle with remaining 1 cup shredded cheese.

Cover with a sheet of foil and bake for about 15 minutes, or until the sauce begins to bubble. Uncover and bake another 5 minutes to brown the top. Remove from the oven and serve immediately, garnished with chopped fresh cilantro if desired.

Notes

To make these enchiladas ahead, prepare all steps before baking. Cover with foil and store in the refrigerator until ready to bake. Best if used within 24-hours.

Also, I like to roll the enchiladas in the pan coated with cooking spray.

Keywords: Easiest Chicken Enchiladas Ever, Leftover Chicken Enchiladas

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Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

2 thoughts on “Easiest Chicken Enchiladas Ever with Leftover Chicken

  1. Hi – Great recipe but I think you might be missing part of the directions. You definitely should dip the tortillas in enchilada sauce when assembling. How about this?
    Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

  2. Emily

    Loved this recipe. We used your recipe for enchilada sauce, which has a terrific flavor. We were out of fresh tomatoes, so we squeezed out one cup of canned diced tomatoes. Yum!! Grandma and Papa and my second and third grader all enjoyed it.

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