Cheesy Chicken Enchiladas

It’s Cinco de Mayo and for all of you non-Spanish speakers, it’s the fifth of May. A day celebrated in Mexico commemorating their army’s defeat over the French in the Battle of Puebla. For Americans, it’s an excuse to stuff our faces with delicious Mexican food and chug beer. Not like I need an excuse, I love Mexican food more and more as I get older. One of my favorite dishes is enchiladas. I’ve created my own take on it to get max flavor and less soggy tortilla.

Cheesy chicken enchiladas
Cheesy Chicken Enchiladas
Print Recipe
With these enchiladas, you'll be happy and full. They take little prep work for such powerful taste.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours in crock pot
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours in crock pot
Cheesy chicken enchiladas
Cheesy Chicken Enchiladas
Print Recipe
With these enchiladas, you'll be happy and full. They take little prep work for such powerful taste.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours in crock pot
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
25 minutes 3 hours in crock pot
Ingredients
Servings: people
Instructions
  1. If you are not using a rotisserie chicken that has already been cooked, you can do this in your crock pot for a few hours before hand. Place the chicken breasts in the crock pot with the can of chicken broth, garlic and chili powder. You can add slices of peppers and onion for more flavoring that you'll remove before shredding. Let them cook for 2 to 3 hours, drain and then shred them. Once shredded, place in a pan with half of the can of enchilada sauce and slowly simmer to infuse the flavor. Shouldn't take more than 15 minutes, depending on how much chicken you added. Line your greased baking dish with tortillas. Depending on the size of dish you use, you may need more or less tortillas. Fill each toritilla with the chicken mixture and sprinkle in some cheese. Wrap them tight against one another so they don't open up. Then drizzle with enchilada sauce and then cheese. Bake at 425 degrees for 20-25 minutes until cheese is melted and everything is heated through thoroughly. Serve with a side of Mexican rice and refried beans. You can top them with sour cream, picadillo, guacamole, or anything you'd like.
  2. Bonus recipe: We make a refried bean recipe that can be used as a dip or alone. You'll need: 1/8th cup of cream cheese 1/2 cup of shredded cheese 1 12oz can of refried beans 2 tbsp. water If you have queso fresca, you can toss that in too. In a small baking dish, add your can of beans, shredded cheese, cream cheese chopped into small pieces and the water. Mix it even throughout the dish. Bake it in the oven until all melted at 350 degrees. This can take up to 15 minutes depending on how big your dish is
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