Easy 5 Ingredient Chicken Enchiladas Recipes

EASY 5-INGREDIENT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350°F.
• Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.
• Place the shredded chicken, shredded cheese, and 3/4 cup of the enchilada sauce in a large mixing bowl. Mix with a rubber spatula to combine.
• Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
• Spoon about 1/4 cup of the chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
• Cover the dish with a sheet of aluminum foil.
• Bake the enchiladas on middle rack of oven for 20 minutes.
• Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
• Check to see that enchiladas are done. Remove from oven or add time as needed.
• Allow enchiladas to rest for 10 minutes. Sprinkle with cilantro, and serve.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.