Easy Chicken Enchiladas

Apr 3rd, 2008 by Marie

Thanks to my sweet sister-in-law, Cathy, I have been making these easy Enchiladas with this can of sauce for a few years now. The recipe is right on the back. With only 4 ingredients, it feeds my family of 4 for 2 separate meals.

You only need tortillas, enchilada sauce, cooked and shredded chicken, and cheese. I boil my chicken as I find it shreds really easily that way. Then add the sauce and 3/4 of the cheese to the bowl. Then the assembly line begins.

I can fit 6 enchiladas in my 8×8 pan, that is the amount of food my family of 4 can eat. Then I load up 6 more in a foil freezer pan for later. I am able to get 2 meals in 1, gotta love that. If you have more mouths to feed, you can use 2-3 cans of sauce and double the meat and cheese. This is a great make-a-head meal for any size family.

Then place 2 layers of foil over the freezer pan, label it with directions, and pop it in the freezer for a later meal. I suggest you pick up a can of Old El Paso Enchilada sauce next time you are at the grocery store.

Posted in Recipes | 8 Comments

8 Responses to “Easy Chicken Enchiladas”

on 03 Apr 2008 at 7:31 am1 Mom

What a good idea. Cathy has learned so much about cooking. Maybe I better try this one, when I have “little” company coming.
on 03 Apr 2008 at 9:19 am2 Brian's sister Susie

I make these same enchiladas but use whatever Mexican brand enchilada sauce the local store carries. They are usually cheaper and I like the flavor a little better. Also for a change, try swapping out the red enchilada sauce for green. It’s great!
on 03 Apr 2008 at 9:46 am3 Natalie

This is pretty much our Enchilada recipe too…though I usually use the green sauce. I precook and shred the chicken in the crockpot. I think I’ve fed this meal to the missionaries at least twice in the six times we’ve had missionaries over. Oops.
on 03 Apr 2008 at 1:21 pm4 LAHansen

I love getting two meals out of one - I love this idea and it would be perfect for my family of four too! Thanks for the tip!
on 04 Apr 2008 at 12:13 pm5 Neffgang

Good job, Merla.

We haven’t done it in a while, but we used to make a bunch of dishes like this because they are so easy to make and even easier to give away when somebody needs a quick meal because they’ve had a bad day, had a baby, fallen off a ladder or got fired.

You get the idea!
on 06 Apr 2008 at 6:03 pm6 Whitney

Hey Marie,

This sounds delicious! I ran out and bought a can and the recipe isn’t on the back:( Soooo, I was wondering how much chicken you use. Thanks so much!

Whitney
on 07 Apr 2008 at 5:28 pm7 Lindsay

I still make these enchiladas all the time, too (ever since you made these for us 5 years ago). Soooo yummy, and easy!

BTW, how did the roast turn out? I used regular brown sugar yesterday, instead of dark, and the gravy was just right…
on 08 Apr 2008 at 10:36 am8 Marie

Susie - I need to try the green sauce. I always get it at Cafe Rio, so I should try it at home.

Whitney - The recipe on the back is for Beef enchiladas, but I like to use chicken. I substituted about 9-10 chicken tenders for the 1 lb. of beef.

Lindsay - I didn’t do the roast yet. I am planning it now for this Sunday’s dinner. I can’t wait to eat it again.