This chicken enchilada recipe is so good and simple, and it warms up well, too. It’s a great alternative to the typical taco dinner (which we love, too; don’t get me wrong) and it doesn’t take hours or cost a lot of money to prepare. It is great any time of year because it’s not too heavy for summer, yet it’s hearty enough for a cold winter’s eve. This recipe will make its way into your rotation of regular weeknight meals. It’s that good!
Chicken Enchilada Recipe Ingredients:
1 lb. chicken breasts
2 cans chicken broth
1 packet taco seasoning
1 package soft tortillas (usually 10 tortillas)
1 can refried beans
2 cups shredded cheddar cheese
Enchilada sauce ingredients:
1 can tomato soup
1 can tomato paste
2 cups water
1/2 cup cooking oil
1 tsp. garlic powder
1 tsp. salt
Cook the chicken breasts, chicken broth, and taco seasoning on low for several hours in a Crock Pot. When the chicken is cooked through, shred it.
Preheat oven to 350 degrees. Mix all the ingredients for the enchilada sauce in a pan on the stove. Bring to a boil, stir, and simmer.
Open tortillas. In a 9 x 11 baking dish, put equal parts of chicken and cheddar cheese in each of the tortillas. Once a tortilla is stuffed, roll it up and place seam-side down in baking dish. Repeat with the rest of the tortillas. Spread refried beans on top of tortillas. Pour the enchilada sauce mixture over them. Sprinkle remaining 1 cup of cheddar cheese on top. Bake uncovered for about 20 minutes until heated through.
Serve with lettuce, tomatoes, sour cream, and guacamole, if desired.
Enjoy this amazing weeknight chicken enchiladas recipe. It serves five people easily, and if you have any leftovers, they warm up well. Who doesn’t love an easy and tasty recipe perfect for weeknight meals? I love it!
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Tags: chicken enchiladas