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Super Easy Chicken Enchiladas

Easy Chicken Enchiladas: This chicken enchilada recipe is simple to make and oh-so-delicious. I got this recipe from a friend many years ago, and it is a favorite in our house.

This chicken enchilada recipe is simple to make and oh-so-delicious. I got this recipe from a friend many years ago, and it is a favorite in our house. I’ve been making it quite often lately because I’m always looking for meals I can make with cooked chicken.

First, you gather your ingredients…

Cooked chicken meat, heavy whipping cream, salsa, flour tortillas, and colby jack cheese.

I mean seriously.  How easy is that?

ingredients for chicken enchiladas

Next, chop or shred the chicken.

chicken enchilada recipe 1

Then you toss it in a bowl and pour salsa over it — whatever looks about right.

chicken enchilada recipe 2

And give it a stir.

chicken enchilada recipe 3

Then you pour some cream onto a plate and tip a tortilla in the cream on both sides.

chicken enchilada recipe 4

And then you place a spoonful of the chicken/salsa mixture down the middle like this.

chicken enchilada recipe 5

And roll it up and put it in a greased 13×9 pan.  Do the same with the other tortillas.  I usually make 7 or 8.

chicken enchilada recipe 6

Next, you need to shred the cheese.

chicken enchilada recipe 7

And spread it on top of the enchiladas and drizzle with cream. Bake at 350 degrees for about 30 minutes or until they look done.  Like this:

Easy Chicken Enchiladas: Cooked chicken meat, heavy whipping cream, salsa, flour tortillas, and colby jack cheese.  I mean seriously.  How easy is that?

Serve it with a side salad, and you’ve got yourself a meal!

Chicken Enchiladas
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1.5 pounds cooked chicken meat
  • 1 pint heavy whipping cream
  • 12 oz jar salsa
  • 8 flour tortillas
  • 8 oz Colby Jack cheese
Instructions
  1. Chop or shred the chicken.
  2. Toss it in a bowl and pour salsa over it – whatever looks about right and give it a stir.
  3. Pour some cream onto a plate and tip a tortilla in the cream on both sides.
  4. Then you place a spoonful of the chicken/salsa mixture down the middle.
  5. Roll it up and put it in a greased 13×9 pan. Do the same with the other tortillas. I usually make 7 or 8.
  6. Next, you need to shred the cheese and spread it on top of the enchiladas and drizzle with cream.
  7. Bake at 350 degrees for about 30 minutes or until they look done.

Other Chicken Recipes to try:

Chicken Gruyere
Chicken Chili
Herbed Chicken Rose

Join the Conversation

50 thoughts on “Super Easy Chicken Enchiladas

  1. This looks so good, I will have to try it. It’s funny you posted about making your own tortillas because I’m trying it for the first time tonight! Should be interesting. I’ll let you know how they turn out…IF they turn out!

  2. That looks great, and I would NEVER have imagined whipping cream with enchiladas! Thanks. I’ve had the same issue with tortillas — we use them a lot, but I don’t like all the chemicals. We even bought a tortillas press, and tried to make them at home, but they failed. Keep me posted on what you determine on this one.

  3. That looks wonderful – and so easy! I need meals like this – working on this PhD is killing my ability to cook my normal stuff!

  4. I love enchiladas, but I still don’t have a “go to” recipe. I’m definitely going to try yours. I just made homemade tortillas for the first time last week (and blogged about it). It was so easy that my 2 year old did most of the work. And they tasted delicious!! 🙂

  5. I never would have thought to dip the tortillas in cream. But I’m definitely going to need to try this one. Ole!

  6. Ok–this doesn’t look too much different from what I’m used to, except it’s missing the green chile. Then I realized I live in New Mexico, home of green chile. 😀 If you want a tried and true and easy-peezy homemade tortilla recipe, let me know. I have to make my own tortillas so I finally found a great one! 😀

  7. This looks delicious and easy to do. Thank you for the simple directions with pictures. I am going to have to try it out. It looks like a recipe my family would love (my kids don’t like onions, either, especially if they know they are present!).

  8. Um. I am NOT a Yankee. Even though I have now lived in the north for as many years as I lived in the south, I will never claim to be a Yankee. 😛

  9. They look easy and great! Mexican is the favorite way to use leftover chicken and steak in our house so I’ll have to add this one to my rotation…

  10. Ooooh. Yum. Those look delicious…and oh-so-easy. Best of all, the recipe doesn’t call for “Cream of Chemical Soup.” 😉 I’m going to have to try them!

  11. Tried these tonight & turned out great- I added about 1/4 c. of sour cream to the chicken/salsa mix & it was yum! Thanks! 🙂

  12. Looks good, but I wonder if I can find an alternative to the heavy whipping cream that would work. hmmmm… Any suggestions?

    1. But why? It’s not as bad for you as the USDA would have you think. 😉 Just make sure it’s from a good source (not ultra pasteurized – ew.)

    1. AHHHHHHHH… Wow, it bothers you that much? I ask b/c I am also lactose intolerant but I can handle dairy cooked in things. Just not a glass of milk. HOWEVER. I can drink raw milk b/c heating the milk alters the lactase, changes it to lactose, and that’s why people can’t tolerate pasteurized milk. Have you ever tried raw?

      Any-WHO. As far as the cream in this recipe, I has a friend who uses jarred enchilada sauce to dip the tortillas in (although I do think she adds the cream on top) but perhaps you could try that and then eliminate the cream?

    1. LOL. Well, that’s a bummer. Try the enchilada sauce and let me know how it turns out. (Or see if you can come by some raw milk. 😉 )

  13. These look really good, I’m going to have to try them soon. Being married to a Mexican we are pretty picky about our tortillas and Trader Joe’s are by far the most realistic and tasty out there. We buy quite a few, too many really.

  14. Sorry if I inundate you with replies to old post over hte next; just beginning my real food journey and found your site (and I love that youtoo are a Philly suburb gal-South Jersey here!)

    ANYHOO – food coloring free cheese: try http://www.hillacrespride.com in Peach Bottom, PA (they also do several weekend farmers markets in the area, and sell at Whole Foods). Their Coldby is awesome.

  15. Just wanted to thank you for this fantastic recipe! I made them about a month ago and we loved them. I’m bringing a meal to another family this week and I just searched your site to find out how to make them again. They were easy and delicious! Thanks again!

  16. I made this recipe for a family who recently welcomed baby #5! Doubled it – cooked the chicken in the crockpot on low for about 6 hours and it shredded as soon as I picked it up. Brought this over with salad and homemade strawberry shortcake – the mom emailed me to let me know they felt like they’d eaten ordered from a 5 star restaurant. Thanks for a great, easy and DELICIOUS recipe! (There were 4 leftover that I couldn’t fit in the big pan I used for their family, so we had them for dinner that same night!)

  17. Just made this for dinner & it was superb. I added some leftover refried beans to the chicken & salsa mixture & it was so nice & creamy. We smoked a chicken over the weekend so that smoky flavor really worked well here. Loved the heavy cream dipping & for the sauce. Sheer genius. Will add to the menu rotation for sure. Thanks for sharing.

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