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Home Ground Chicken Recipes

The Best Chicken Enchiladas Recipe

Best Chicken Enchiladas Recipe With Melted Cheese On Top

Picture of The Best Chicken Enchiladas Recipe ready to serve.

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The Best Chicken Enchiladas Recipe. My all-time favorite type of food is Mexican, which works nicely because it’s my family’s favorite as well. We are always on the lookout for a great Mexican restaurant. It can get expensive to eat out every time we want Mexican food. So I have tried to recreate our many favorites. 

My Best Chicken Enchiladas have been a big hit around the house. It is a simple ground chicken recipe and doesn’t take too long to make. 

Best Chicken Enchiladas Recipe Notes:

Serving size depends on how full you wish to fill the shells. Add more or fewer shells depending on how big you want the enchiladas to be.

I use jerk seasoning for EVERYTHING (beef, pork, and chicken). It gives all types of meat great flavor with a little spice to it. If you choose not to use jerk seasoning, using a fajita seasoning packet works fine as well. I’ve used both, and I couldn’t pick a favorite. If using the fajita packet, just follow the directions to cook the chicken on the packet.

If the chicken you are using has been previously cooked without any seasonings, heat the chicken in a skillet with a little water and the seasonings you wish to use. Let it simmer until the water is gone. I have found letting it simmer enhances the flavor of the previously cooked unseasoned chicken. 

Share my Best Chicken Enchiladas Recipe with your friends!

Best Chicken Enchiladas Recipe With Melted Cheese On Top

The Best Chicken Enchiladas Recipe

Eleanor CraigEleanor Craig
The Best Chicken Enchiladas Recipe is so fast and easy to make. Adding jerk seasoning will give your chicken a great flavor!
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 607 kcal

Equipment

  • 1 9×13 baking pan

Ingredients
 
 

  • Cooking Oil2 tablespoons cooking oil
  • Chicken Mince2 pounds ground chicken (minced chicken) - boneless and skinless chicken breast
  •  
    3 cans enchilada sauce - mild red, 8 ounces each can
  • Colby Jack Cheese1 ½ cups Colby Jack cheese - divided
  • Wooden Bowl Of Salt1 teaspoon salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper - to taste
  •  
    2 tablespoons Jamaican jerk seasoning - to taste
  • Store Of Fresh Water⅔ cup water
  •  
    6 shells flour burrito shells

Instructions
 

  • Pan fry ground chicken in a skillet with the oil. Add salt, pepper, and jerk seasoning to taste. Taste the chicken to see if you need more seasoning. (You want the chicken to have flavor but not too spicy. Even if you like spicy food, once the chicken is mixed with the enchilada sauce, it really kicks up the heat!)
  • Put chicken in a large mixing bowl with 1 ½ cans of enchilada sauce and ¾ cups of cheese. Mix well.
  • Divide the chicken mixture onto the burrito shells. Roll up how you would a burrito.
  • Pour about ½ can of sauce into the bottom of a 9×13 pan.
  • Put enchiladas seam side down in the pan. Pour the remaining sauce on top and sprinkle with the remaining cheese.
  • Back in the oven at 350°F for 15 minutes, or until the cheese is melted.
  • Serve with sour cream, beans, and rice. Enjoy!

Nutrition

Calories: 607kcalCarbohydrates: 8gProtein: 52gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 242mgSodium: 1038mgPotassium: 1349mgFiber: 3gSugar: 1gVitamin A: 626IUVitamin C: 0.2mgCalcium: 477mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.
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