How many servings does this recipe make?

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

What ingredients do I need for Quick & Easy Chicken Enchiladas?

You need 5 ingredients. The key ingredients include: 2 cups shredded cooked boneless skinless chicken breasts, 2 (10 ounce) cans enchilada sauce, divided, 1 cup shredded Mexican blend cheese or 1 cup shredded monterey jack cheese, divided, 1 (4 ounce) can diced green chilies, drained, and more.

Is Quick & Easy Chicken Enchiladas suitable as meat & poultry?

Yes, Quick & Easy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Quick & Easy Chicken Enchiladas?

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

Quick & Easy Chicken Enchiladas Recipe

Name: Quick & Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked boneless skinless chicken breasts; 2 (10 ounce) cans enchilada sauce, divided; 1 cup shredded Mexican blend cheese or 1 cup shredded monterey jack cheese, divided; 1 (4 ounce) can diced green chilies, drained; 8 (6 inch) corn tortillas, warmed

Quick & Easy Chicken Enchiladas – a delicious recipe with chicken breasts, enchilada sauce, blend cheese, green chilies, corn tortillas. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 cups shredded cooked boneless skinless chicken breasts
2 (10 ounce) cans enchilada sauce, divided
1 cup shredded Mexican blend cheese or 1 cup shredded monterey jack cheese, divided
1 (4 ounce) can diced green chilies, drained
8 (6 inch) corn tortillas, warmed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
484 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Quick & Easy Chicken Enchiladas

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