Easy Chicken Enchiladas
These easy chicken enchiladas are a family favorite that you can make extra and freeze for another night. Denise is a featured food blogger on Dan330.com.
I have to thank my sister Laurie for this recipe. I’m not sure if it’s exactly the way she made them but she gave me this recipe when I first got married and I’ve been making it ever since. I love that it’s so easy and I love that it freezes really well. I often make extra and freeze a pan for those days when I’m too busy (or don’t want) to cook. 😉
The filling consists of cooked chicken, green chiles, chopped onion and cheese. I often cook a whole chicken in the crockpot and then freeze the meat for recipes like this or for soup. A rotisserie chicken would work just fine too. Then you take your corn tortillas and dip them in the enchilada sauce to coat them. Add some filling, roll up and place seam side down in a pan. Pour the remaining enchilada sauce on top and sprinkle with Mexican cheese and/or cheddar. I like both personally.
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