Quick and Easy Chicken Enchiladas
Don’t these quick and easy chicken enchiladas look good? I’ve been making this recipe for years, and I can’t believe I’ve never shared it on the blog before! The recipe actually comes from a professor I had in college. After I graduated, she used to have a few girls who lived in the area over for dinner a few times a month, and I learned a lot about cooking and hospitality from her. This was one of her classic recipes, and I’ve been making it ever since she taught me how easy (and delicious!) it was.
The “sauce” is cooked in the microwave, but if you prefer, it’s just as easy to do it on the stove. The enchilada filling is a blend of chicken, salsa, cheese, and chicken broth and the end result is full of flavor and wonderfully cheesy. I love how quick this recipe is to make, and it always makes enough for leftovers. I hope you try it and like it as much as we do. 🙂
Quick and Easy Chicken Enchiladas
Ingredients:
- 1 onion, chopped
- 1 jar of salsa
- 1 can chicken broth
- 1 tsp oregano
- 1 tsp cumin
- 2-3 cups sharp cheddar cheese, divided (I also like to use the Mexican blend)
- 2 cups chopped cooked chicken
- 1 package flour tortillas, fajita size
Directions:
- Spray a 9x13 baking dish with non-stick spray and set aside.
- In a large, microwave-safe bowl, mix together the onion, salsa, chicken broth, oregano and cumin. Cover the bowl with saran wrap and microwave for 5 minutes. Stir in chicken and half of the cheese. Evenly divide the mixture among the tortilla shells, rolling them and placing them face down in the pan. (I find it easiest to use a slotted spoon to get as much as the chicken/vegetables as I can into the tortillas, leaving much of the juice behind). Pour the leftover juice on top of the enchiladas and sprinkle with the remaining cheese.
- Bake at 425 for 15 minutes, or until heated through.
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
I love quick and easy meals…especially Mexican food! These look super cheesy…just like enchiladas should be!
I am confused about putting chicken broth in it. Seems like a lot of liquid along with the salsa. Wouldn’t it make it soggy? Just wondering……
Yes it is a lot of liquid – they are very wet enchiladas. To make them, you scoop the “solids” (chicken, veggies, etc) out with a slotted spoon and roll that up in the tortillas, then just pour the excess liquid on top. If you are worried about them being soggy, you can just pour as much or as little of the liquid as you want on top.
Megan, these do look super easy! I just printed the recipe and I think I’ll be trying it soon 🙂
Thanks Megan, these really look good and easy to make. I need Gluten free and am going to try these with Gluten free tortillas which is I believe all I would need to change out. Can’t wait to try these out. Will be looking at your other items to see what I can make from them too.
Thanks for the comment, I hope you like them! 🙂
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Can you give more precise measurements then a jar, a can or a package? Thank you.