Chicken Enchiladas Recipe

Chicken Enchiladas Recipe from addapinch.com

 

I’ve been cooking with so much cheese lately, I’m beginning to think I should look into buying stock in a local cheesemaker’s business. I’ve always loved cheese and cook with it as often as humanly possible, but my cheese cooking ratcheted up a notch or two about a week or so ago after a visit to my son’s orthodontist.


You see, my son has the contraptions called quads that he has to wear for at least a year to help reshape the alignment of his bite. These quads have made it pretty difficult for Little Buddy to eat many of his very favorite things, like grilled cheese sandwiches piled thick with melty, stringy cheese and cheese quesadillas that are crisp and crunchy on the outside but filled with creamy, delicious cheese that strings on the inside. You know the kind that strings from your mouth to your hand when you take a bite. It’s the sort of quesadilla that little boys just love – well, mine at least. The problem with these two favorites has been with the cheese. The cheese and his quads do not exactly get along very well.

It’s been just pitiful.

A while back, we had to make a special trip to have the quads adjusted because the bottom quad kept popping loose on one side, making it difficult for Little Buddy to talk, swallow, or eat or drink anything. With one look in his mouth, his orthodontist grabbed a tool, reached inside of his mouth and just pulled the bottom quad right out. He placed it on a tray beside of my son and said, “you have three weeks to get these three loose teeth out that are making the quad come loose. After that, we’ll put this quad back in and be back in business.”

You would have thought it was Christmas morning. I’ve never seen such a skip in his step or huge smile on his face outside of walking through the gates of Disney World. He was ecstatic.

As a matter of fact, that night, he worked until he had pulled all three of his loose teeth so that he would have the rest of the time to just enjoy eating what he wanted to without having to worry about his quad being in the way. And that involved cheese – and lots of it!

Our meals have been down-right filled with quesadillas, grilled cheese sandwiches, cheese eggs and omelets, cheese toast, etc. Quiet honestly, if cheese would go on it, we piled it on high!

Tomorrow, we head back to the orthodontist for the return of the bottom quad and a cut back on our extreme cheese binge, but until then, I’m going for it.

Which brings me to these Chicken Enchiladas. The cheese on these babies is what dreams are made of.

 

Chicken Enchiladas Recipe from addapinch.com

 

And the recipe couldn’t be any simpler. Really. The hardest part of the entire recipe is taken care of for you with the slow cooker, or crock pot as my Grandmother called it. I just tossed my chicken thighs into my slow cooker with a can of enchilada sauce and set the timer. That doesn’t sound too bad at all, does it?

These chicken enchiladas are absolutely the best I’ve ever tasted, too. I would say its because the chicken cooked in that delicious enchilada sauce all day, but really, I think it’s the layering of flavors and textures that hits this right out of the park.

 

Chicken Enchiladas Recipe from addapinch.com

If you are looking for a simple, delicious recipe for chicken enchiladas then you’ve just got to try this one! I promise, it’ll knock your socks off!

Here’s my recipe for chicken enchiladas that you can save, print, or bookmark.

 

5.0 from 1 reviews

Chicken Enchiladas Recipe
 
Prep time
Cook time
Total time
 
Chicken enchiladas never tasted so go, nor were they so easy to make! These chicken enchiladas start in the slow cooker for simple preparation.
Author:
Serves: 6-8
Ingredients
  • 6-8 boneless, skinless chicken thighs (or breasts, if preferred)
  • 1 (10-ounce) can enchilada sauce + 1 (14-ounce) can enchilada sauce
  • 1 (8-ounce) can green chilis
  • ½ medium onion, diced
  • 8 (10-inch) flour tortillas
  • 12 ounces Monterrey Jack cheese, grated
  • 2 green onions, chopped
Instructions
  1. Spray slow cooker insert with non-stick cooking spray. Add chicken to slow cooker insert and pour 1 can of enchilada sauce over the chicken. Cook on High setting for 4 hours or low setting for 8 hours. Shred chicken with a fork in the enchilada sauce. Drain green chilis and add to the chicken along with the diced onion. Mix well to combine.
  2. Preheat oven to 350 degrees.
  3. Spray a 9×13 baking dish with non-stick cooking spray.
  4. Spoon chicken mixture into the center of each flour tortilla. Top with about ½ cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
  5. Pour second can of enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
  6. Garnish with green onions or cilantro, if desired.
Nutrition Information
Serving size: 1 enchilada

Enjoy!

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.

Comments

  1. 1

    Mmm yum! I’ve never really ventured into cooking Mexican at home much aside from occasionally using those pre made packages from the supermarkets. This looks sooo good and cheesy… Need to start making more of Mexican effort in the kitchen methinks!

  2. 3

    Poor Little Buddy! Dealing with orthodontic stuff can be really trying. I’m glad he got a little break from it and could enjoy some cheese-filled treats including these delicious enchiladas!

  3. 5

    Looks great! Braces stink– but your son will make it through :)

  4. 7

    I am always looking for a good chicken enchilada recipe! Love that this one s done in the slow cooker too..

    • 8

      You know I love my slow cooker to pieces and try my best to figure out how to make everything in it so I can do other stuff, but still look like the best wife ever. :)

  5. 9

    Love anything that cooks in crockpot….and has cheese!!! This hits the spot. Thanks for a easy recipe.

  6. 11

    Sigh…. enchiladas. We had DEER enchiladas last week and they were gone in a flash. I bet these would be too!

  7. 13

    Enchiladas are a staple at our house. These look delicious! I have to start using my crock pot more for the filling, so easy!
    And I remember those pitiful orthodontic days very well :)

  8. 15

    I’ve been making beef enchiladas with a chili gravy a lot lately. And when I make chicken enchiladas, it is usually with green sauce. Yours looks like a nice mix with chicken AND red sauce.. but what really puts it over the top is the crockpot part! Hooray! Definitely trying these soon.

  9. 16

    Do you have a favorite enchilada sauce? Our choices are limited in Guam, but maybe I can request a special order.

  10. 17

    Enchiladas are sort of like chocolate chip cookies. They’re so good, one should just try every recipe that crosses one’s path. I’m going to try this one, for sure.

  11. 18

    Yum! Enchiladas are one of my favorites… Your version looks absolutely perfect! I have some homemade enchilada sauce in the freezer that I think would work well, too. :)

  12. 19

    I made these for dinner last night, and they were delicious. I love how easy they are because of the slow cooker. Thanks for a great recipe.

  13. 20

    I don’t care for enchilada sauce so I use red chili sause.. I love the idea of using the “crock pot” aka slow cooker…

  14. 21

    Today is my first time I made your enchiladas in a crock pot . I am so excited to see how they turn out !! Thank you for sharing :) I’ll post later to tell you how they turned out :)

  15. 22

    Folks,
    I having been looking for a truly great enchilada sauce recipe for a very long time. ANY body have one? Thx in advance. Carol

    • 23

      1/4 cup vegetable oil
      1/4 cup all purpose flour
      1/4 cup chili powder
      4 cups chicken broth (or water)
      6 oz can of tomato paste
      1 tsp cumin
      1 tsp garlic powder
      1/4 tsp red pepper flakes
      1 tsp salt
      1 TBS franks red hot sauce (optional)

      Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.

      After one minute, whisk in the broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.

      Starting with a 1/2 teaspoon, add salt to taste. The sauce is now ready to use!

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