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enchiladas
Print Recipe

Chicken Enchiladas

Prep Time45 minutes
Cook Time30 minutes
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.
    • I put my tortillas on a long strip of paper towels. See pic after they have been filled.
  • Start by adding the beans, then the chicken, then half of the cheese.
    enchiladas prep
  • Roll the tortillas tightly and place them in the 9x13 pan.
    enchiladas in pan
    • 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.
  • 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!