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.
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The Best Chicken Enchiladas Recipe
- 1 9×13 baking pan
- 2 tablespoons cooking oil
- 2 pounds ground chicken (minced chicken) - boneless and skinless chicken breast
- 1 ½ cups Colby Jack cheese - divided
- 1 teaspoon salt - to taste
- 1 teaspoon ground black pepper - to taste
- ⅔ cup water
- 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!