Best EVER Chicken Enchiladas

It's another beautiful Minnesota day! The weather has been just delicious. This is why we endure huge fluffy mittens, 3-inch thick snow boots, frozen nostrils, scraping ice from windshields, extra pounds on the thighs and winter depression. I'm typing so fast in an attempt to get my work finished that my fingers hurt. I have to get outside, people!

Something else I'm looking forward to today: these leftovers. These are the best chicken enchiladas I have ever made and I'm not kidding. They are SO GOOD and they can be as spicy or mild as you want them to be. They are also just really easy to make. This one is a keeper!

Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeños (optional).

Cook, stirring, for 5 minutes.

In a medium bowl, combine chicken (pull meat from a Rotisserie chicken for a super slick way to get shredded chicken), green chiles, lime juice, salt and pepper.

Mix well and add to the skillet. Stir until mixture is warm.

Divide the mixture between 8 flour tortillas (burrito size) and top each with a small handful of shredded cheddar.

Roll the tortillas up tightly and place them seam side down in a 9x13 baking dish that has an even layer of enchilada sauce spread on the bottom.

Pour another can of enchilada sauce over the top, along with shredded cheese and extra cilantro (if desired).

Bake at 350 degrees F for 25 minutes.

Let them cool for a few minutes and dig in!

Top with any or all of the following: extra cilantro, avocado slices, fresh lime juice, green onions, tomatoes and sour cream.

This just occurred to me, but you could also get crazy and throw tortilla chip strips/crumbles on the top.

Enjoy the day and thanks for reading!

Best EVER Chicken Enchiladas

Not only is this is the BEST chicken enchilada recipe I have ever made, it is also EASY!

Contributed by Megan Porta from pipandebby.com.

Published Apr 15, 2015

Serves: 8

Total time: 50 min

Best

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 2 cups shredded chicken (recommended: pull meat from a Rotisserie chicken)
  • 4-oz. can green chiles
  • Juice from 1 lime
  • Salt and pepper, to taste
  • Eight flour tortillas (burrito size)
  • 2 1/2 cups shredded cheddar cheese, divided
  • Two 10-oz. cans enchilada sauce
  • Green onion slices, tomato slices, avocado slices, sour cream and extra cilantro for topping (if desired)
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
  2. In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
  3. Pour one can of enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
  4. Coat the rolled tortillas evenly with the remaining can of enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!