This is a recipe that I have been meaning to post for about 3 months, and why I haven’t been able to make it come together before today, I’m not too sure? But on top of finally getting the recipe posted, it is also the very first recipe I have put together with the PRINTABLE version of the recipe!
This is something that you have been asking for, for a while now, and I have finally started to get all of the recipes together, in a way that you can download and print! To print this Easy Chicken Enchilada Recipe, simply click on the recipe at the very bottom of the page, and download the PDF version.
For Sauce: (you can just buy a jar of enchilada sauce too.. I guess)
1/2 yellow onion, minced
1 clove garlic, minced
1 jalapeno (if you want it spicy) or bell pepper, minced
2 tbsp butter
1 tbsp olive oil
3 tbsp taco seasoning
3 tbsp flour
1 8oz can tomato sauce
1 1/2 cups chicken stock
3 cups leftover chicken, shredded
16 oz shredded cheddar or mexican blend cheese
Preheat oven to 375 degrees.
Start making your sauce by heating butter and olive oil in a medium pot, until the butter starts to foam. Add veggies and taco seasoning, and cook, stirring constantly until the onions are soft and translucent.
Add the flour to the pot, and stir to coat all the veggies. Cook for 2 minutes. Add chicken stock, and using a whisk, stir to combine. (like making gravy) Add tomato sauce, and bring to a boil. Simmer for 15 minutes. Taste the sauce, and add any extra taco seasoning you feel necessary.
Remove enchilada sauce from heat, and blend until smooth. I use my food processor for this. Be careful though when blending hot liquids – they tend to explode.
In a large bowl, mix shredded chicken, 1/2 of the enchilada sauce and 1/2 of the cheese. Stir to combine. It won’t look very pretty, but it’s delicious!
Place 1/4 cup enchilada sauce in bottom of a casserole dish.
Add 2-3 tbsp of filling to each tortilla, and roll up. Place seam side down in casserole dish. Repeat with remaining tortillas until you’ve used all the chicken and cheese mixture.
Pour remaining enchilada sauce over the tortillas, and top with remaining cheese. Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted.
Let cool for 5 before eating!