Easy Chicken Enchilada Recipe Know the Secret Tips 

Easy Chicken Enchiladas will become your weeknight meal staple. Overflowing with juicy chicken, cheese, handmade enchilada sauce, and more cheese.  

– 1 tablespoon olive oil – 1½ pounds chicken breasts  – 2 tablespoon taco seasoning – 1 large onion  – 4 ounce green chile – 3 cloves garlic – 2 cups enchilada sauce – 6 medium flour tortilla – 3 cups Mexican blend cheese – 1 tablespoon parsley



Turn on your oven to 350℉. Liberally season both sides of chicken breasts with taco spice. In a large skillet, heat olive oil and add chicken breasts.


Make tiny cubes of chicken on a chopping board. If desired, add more taco spice to the skillet and sauté the onion for 5 minutes until tender and transparent.


Add green chiles and garlic and sauté another minute. Return chicken to skillet with ½ cup enchilada sauce. Stir everything and heat the chicken for 2 more minutes.


Place tortillas on work surface. Put ½ to ¾ cup of chicken mixture in the centre of each tortilla, add ¼ cup of shredded cheese, and roll up.


Transfer ½ cup of enchilada sauce to the bottom of the casserole dish and spread it. Lay seam-side down enchilada rolls in the casserole dish.


Use the remaining 1 cup of enchilada sauce and cheese to cover the tortillas. Uncovered for 25–30 minutes to heat and melt the cheese on the enchiladas.

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