Quick Easy Chicken Enchiladas: Just 5 ingredients come together quickly for a restaurant worthy meal you will serve over and over! Also a low carb casserole version!
My teenager heartily approved of these Quick Easy Chicken Enchiladas by saying, “It seems like we are eating in a restaurant”. I will take that to mean they are good! They ARE good.
They are a good blend of shredded chicken, cheeses and a green chili sauce. I take a big short cut here and use canned sauce and chicken (unless I have some leftover to use up and then it is still easy). That makes it so simple to mix together and bake.
We use the large size soft tortillas and they are very loaded with chicken and cheese inside so each is 2 servings.
Also try Quick Easy Beef Enchiladas, much like these but with ground beef and red enchilada sauce.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Low Carb Options:
If you would like a low carb version of this recipe, check out Chicken Enchilada Casserole. It is one of my most popular recipes!
You could also simply use low carb tortillas if you are not sensitive to wheat products. These are only 6 net carbs and worked very well.
Other Great Chicken Recipes:
Slow Cooker Garlic Herb Chicken
How to Make Chicken Broth and Have Cooked Chicken for the Freezer
Ingredients:
soft flour tortilla wraps
cooked chicken
cream cheese
cheddar cheese divided
green chili enchilada sauce
sour cream for topping, optional
Directions:
Gather your ingredients
Soften cream cheese in microwave for about 30 seconds. It does not have to be melted, just soft enough to stir chicken and cheese into.
Stir 2 oz of shredded cheese and chicken into cream cheese and stir to blend well.
Spread 1/8th on each wrap.
Fold wraps.
Place in greased baking dish.
Cover with enchilada sauce and rest of cheese.
Bake in preheated 350* oven for 25 minutes and then broil for 2-3 minutes until top is nicely browned.
**Please note that it is not safe to broil in a Pyrex or glass dish–IT COULD SHATTER! If you want the cheese toasted, use a broiler safe pan to do this step.
If you make it, play it or use it, let me know! Rate it and leave a comment below. I love hearing from you!
Be Sure to Pin so you can find it easily later!
Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins from all of the popular homeschooling websites!
Come join us on our Facebook group, Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn! And if you love recipes, follow my Best Recipes You Will Want To Make group on Facebook! Feel free to share your own favorites and find many new ones there!
I enjoy offering free printables and resources to bless my readers. Your frequent visits to my blog and purchases through affiliate links and ads keep the lights on so to speak. Thank you!
Quick Easy Chicken Enchiladas
Quick Easy Chicken Enchiladas: Just 5 ingredients come together quickly for a restaurant worthy meal you will serve over and over! Also a low carb casserole version!
Ingredients
- 8 large soft flour tortilla wraps
- 4 13 oz. can cooked chicken (or about 6 cups leftover)
- 16 oz. cream cheese
- 16 oz. cheddar cheese divided
- 2 28 oz. can Las Palmas green chili enchilada sauce
- sour cream for topping, optional
Instructions
Gather your ingredients
Soften cream cheese in microwave for about 30 seconds. It does not have to be melted, just soft enough to stir chicken and cheese into.
Stir 8 oz. of shredded cheese and chicken into cream cheese and stir to blend well.
Spread 1/8th on each wrap.
Fold wraps and place in greased baking dish.
Cover with enchilada sauce and rest of cheese.
Bake in preheated 350* oven for 25 minutes and then broil for 2-3 minutes until top is nicely browned.
Notes
**Please note that it is not safe to broil in a Pyrex or glass dish–IT COULD SHATTER! If you want the cheese toasted, use a broiler safe pan to do this step.
Nutrition Information
Yield 16 Serving Size 1/2 enchiladaAmount Per Serving Calories 552Total Fat 34gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 143mgSodium 518mgCarbohydrates 28gNet Carbohydrates 25gFiber 3gSugar 7gProtein 35g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
