Mild Chicken Enchiladas (Can Be Made Mild or Hot)

Name: Mild Chicken Enchiladas (Can Be Made Mild or Hot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces Large Boneless Chicken Breasts; 8 ounces, fluid Can Tomato Sauce; 1/4 cups Green Onions, Chopped; 2 teaspoons Worcestershire Sauce; 1 teaspoon Garlic Powder; 1 teaspoon Oregano; 1/2 teaspoons Cumin; 1- 1/2 teaspoon Chili Powder; 1/4 teaspoons Black Pepper; 10 pieces Corn Tortillas; 10 ounces, fluid Can Mild Enchilada Sauce (red); 1 cup Shredded Cheddar Cheese; Oil (For Cooking Tortillas); Lettuce (to Top); Sour Cream (to Top); Chopped Tomatoes (To Top)

Servings: persons

3 pieces Large Boneless Chicken Breasts
8 ounces, fluid Can Tomato Sauce
1/4 cups Green Onions, Chopped
2 teaspoons Worcestershire Sauce
1 teaspoon Garlic Powder
1 teaspoon Oregano
1/2 teaspoons Cumin
1- 1/2 teaspoon Chili Powder
1/4 teaspoons Black Pepper
10 pieces Corn Tortillas
10 ounces, fluid Can Mild Enchilada Sauce (red)
1 cup Shredded Cheddar Cheese
Oil (For Cooking Tortillas)
Lettuce (to Top)
Sour Cream (to Top)
Chopped Tomatoes (To Top)

1
Boil chicken breasts until fully cooked.
2
Then shred with two forks.
3
While chicken is cooking, in a large bowl add the following ingredients and stir until well mixed:
4
Tomato sauce Onion Worcestershire sauce Garlic powder Oregano Cumin Chili Powder Pepper
5
Add shredded chicken to the mixture.
6
In a skillet, pour a small amount of oil and cook tortilla shells on both sides.
7
Only cook them for a short time on each side so the shell stays soft and doesnt harden.
8
(Placing the shells on paper towels after they have cooked will get the excess grease off.)
9
Fill each shell with some chicken and roll.
10
Place in a glass casserole dish.
11
Repeat until all 10 shells are filled, rolled and in the casserole dish.
12
Pour enchilada sauce over the enchiladas and top with cheese.
13
Bake at 350 for 15 minutes.
14
Top with lettuce, tomatoes and sour cream and then gobble them up.
15
*To make these spicier, add more chili powder and use medium or hot enchilada sauce.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pieces Large Boneless Chicken Breasts, 8 ounces, fluid Can Tomato Sauce, 1/4 cups Green Onions, Chopped, 2 teaspoons Worcestershire Sauce, and more.

Yes, Mild Chicken Enchiladas (Can Be Made Mild or Hot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!