These enchiladas are so quick and easy to make. While this recipe is so simple, there are so many add-in options to make these even more delicious. Some ideas could be: sweet potatoes, zucchini, tomatoes, onions, riced cauliflower, or spinach! You can also change the ground chicken to ground turkey or beef.
These enchiladas are also easy to make vegan! You can easily use dairy free cheese and even dairy free sour cream as a topping! There are luckily so many great meat alternatives out there now or you can make these into veggie enchiladas.
I love cutting these in half (as they are a bit long for most containers) and placing them in to-go containers for lunches! They are still just as delicious heated up.
Please leave a comment below on how they turn out and any questions you have! Enjoy!
Chicken Enchiladas
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutesThese delicious chicken enchiladas are quick to make and have only 5 ingredients! Perfect for the week day night when you don’t really feel like cooking. They also make the perfect weekday lunch. Meal-prep these on Sunday and have lunch for the whole week!
Ingredients
7-8 flour tortillas
1 lb ground chicken
2 10oz cans enchilada sauce
½ cup shredded cheese
16 oz can refried beans (black or pinto)
Sour cream (optional topping)
Directions
- Pre-heat oven to 350.
- Pour a little olive oil into a frying pan and heat on medium heat. Add in your ground chicken and cook until no longer pink. Drain.
- Set up your enchilada making station! Grab a 9x13in baking pan. Add 5 oz of enchilada sauce to coat the bottom on the pan.
- Grab a tortilla and put about 2 tablespoons of refried beans down the middle of the tortilla. Top with a few tablespoons of cooked ground chicken. Drizzle a spoonful of enchilada sauce on top and a small handful of shredded cheese. Roll up the tortilla tightly and place in the baking pan seam side down.
- Repeat with the rest of tortillas (I can usually fit about 7 in my pan). Once tortillas are all placed in the pan, take the other 10oz can of enchilada sauce and pour over the top. Make sure to coat each tortilla, especially the edges, so they won’t dry out in the oven. Sprinkle with remaining cheese.
- Bake for 25-30 minutes. Serve with optional toppings, such as sour cream or extra shredded cheese.
Notes
- – Separate enchiladas into individual servings before placing in fridge for leftovers, otherwise they may stick together and be hard to separate
– You can use any brand of enchilada sauce. Some may be spicier than others.
– If you’re having trouble rolling up the tortillas, put each in the microwave for 10 seconds before using
– Gluten free: use corn tortillas instead of flour
– Dairy Free: use dairy free shredded cheese and a dairy free sour cream
Responses to “Chicken Enchiladas”
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I made this for dinner and my husband and kids loved it! Unfortunately no leftovers for lunch so next time I will double it!
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So happy you loved it!
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