Quick and Easy Chicken Enchiladas

"My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Milea H. photo by Milea H.
photo by Annette B. photo by Annette B.
photo by Troop Angel photo by Troop Angel
Ready In:




  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Questions & Replies

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  1. dickkurt
    This recipe calls for 3-4 chicken breasts. How much loose chicken meat does that mean?
  2. Lisa R.
    How many points
  3. mbrahar
    Is there anyway you can remove the nutritional statement as it takes up a lot of space when I go to print. I'm not interested in the nutritional or at least give us the opportunity to select nutritional if somebody requires it! My of the other recipe formats offer the option, nutritional or NOT.
  4. Kim S.
    Would these be ok to make the day before,but not cook them?
  5. Geo_taylor
    Do you think it would be possible to use a headliner with the title of the recipe, on the second page of the recipes? I print out the ones I want to do again and am finding my file is getting confusing because I don't know WHICH page two goes with WHICH page one each and every time. Thank you for considering this idea. YES, I've saved quite a few recipes and have subscribed to the magazine.


  1. hannaclan
    These are delicious!!! I use larger flour tortillas for my guys. I also use my homemade fajita marinade and grill the chicken instead of boiling which adds a lot of flavor. Plus a little can of diced green chilies and a scoop of sour cream in the mixture.
  2. jewlmaker
    WONDERFUL! I followed the recipe exactly and these were so good! My 9-year-old son was going on and on about it and he never does that! It was a hit with the whole family. Can't wait to make this again--thanks for such a great recipe! :o)
  3. Mud Squirrel
    So good! I only had one can of sauce so I added some corn and diced tomatoes to the innards and it turned out awesome! I will be making this again.
  4. NormeJean
    This was so easy and tasty. I added some cumin& my special blend.I am sharing with neighbors, along with some simple Spanish rice.
  5. Savy B.
    Very easy & very yummy! I used a store bought Rotisserie chicken & picked the meat off to save time. Only makes about 8-10 enchiladas that way though. Top with a dollop of sour cream & enjoy! Thanks for the easy recipe!


  1. Rylie C.
    Did a vegetarian version with black bean, sauté onions, mushrooms, spinach, green chili’s... very good!
  2. Jonathan Melendez
    I topped it with sour cream and salsa for added freshness and served it with rice and beans on the side. It was delicious!
  3. Seora W.
    I cheated and bought the roasted chickens from Price Chopper and followed the rest of this recipe. My family loved this! I made an extra pan thinking I could freeze and use later but no such luck.... They ate BOTH pans in less than 48 hours:)
  4. shannonA
    We used red enchilada sauce instead of green, and added some chopped onion. This was yummy and we will definitely make it again. Thanks!


First off: Thank you, thank you, thank you anonymous PM gifter!!! You are so wonderfully generous and I appreciate the gift so much!!!! I hope to repay you someday by paying it forward!!! Thank you!! *hugs* Note...somehow or another most of my info and all my banners and photos were deleted; not sure if I did something or not, but until I have time to re-do my page, this is what you're stuck with. :(
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