A few things to note: if you don’t have the jumbo size taco seasoning on hand at all times and you prefer to buy the individual packets – 1/2 cup equals 2 packets. Also, boiling chicken does not smell good, so go ahead and light your best 3-wick candles now! It’s temporary, and the smell changes from bad to good once you add the seasoning… but seriously – get those 3 wicks ready and crank the stove fan to high!
Chicken Enchiladas
Prep Time45 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Enchiladas, Mexican
Servings: 6
Ingredients
- 1.5 lbs Chicken Breast (about 5 medium size chicken breasts)
- ½ cup Taco Seasoning
- 1¼ cups Water
- 6 Large Burrito Size Tortillas
- 16 oz can Refried Beans
- 16 oz bag Shredded Mexican Cheese
- 30 oz can Red Enchilada Sauce
- Sour Cream (optional - for topping)
- Jalapenos (optional - for topping)
Instructions
- Fill a large pot with water and heat over medium-high. Once water starts boiling, add the chicken breasts to the water. Bring the water back to a boil and cook for 30 minutes.
- When the chicken is done boiling, shred with a fork and knife (cut away any "yucky" parts).
- Heat a large pan over medium. Add the shredded chicken, 1¼ cups of water, and ½ cup of taco seasoning. Simmer over medium until the water has evaporated (about 15-20 minutes).
- Preheat oven to 350 °F
- Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan (just enough to cover the bottom).
- While the meat is simmering, lay out your tortillas so you can fill them all at the same time to ensure you are dividing the filling evenly.
- Start by adding the beans, then the chicken, then half of the cheese.

- Roll the tortillas tightly and place them in the 9x13 pan.

- Pour the remaining enchilada sauce all over, making sure to cover each part of the tortillas.
- Top with the remaining shredded cheese.
- Bake for 30 minutes at 350 °F
- Optional - top with sour cream and jalapenos and enjoy!
I put my tortillas on a long strip of paper towels. See pic after they have been filled.
I roll 5 of them like a burrito with both ends closed, and one with one end open so that it is thinner and it can fit on the side.
