These chicken enchilada recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken enchilada recipes:

>> Chicken Enchiladas

2 pounds chopped cooked chicken (up to 3 lbs)

1 4.5 oz can chopped mild green chilies

1 onion – chopped

4 ounces shredded Monterey jack cheese

1 4 oz can chopped black olives

8 corn tortillas

1/2 stick butter or margarine

1/2 cup chili powder

1/3 cup flour

1/2 teaspoon garlic salt

1/4 te ground cumin

1/4 teaspoon crushed oregano

3 15 oz cans chicken broth

1 12 oz can tomato sauce

Mexican Gravy:

Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce.

Enchiladas:

In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1 1/2 to 2 1/2 hours.

Foil Handles:

Tear off three 18 x 2-inch strips of heavy foil or use regular foil flooded to double thickness. Criss-cross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

>> Chicken enchiladas version 2

3 Chicken breast halves

16 oz Can tomatoes, chopped

10 oz Can cream of chicken soup

4 oz Can chopped green chilies

1 c Chopped onion or onion salt

2 c Shredded cheddar cheese

1 t Ground cumin

1/2 t Garlic powder

12 Corn tortillas

Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place
one on a plate, add 2 Tb. of mixture and 1 Tb of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with
remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

That’s it for today! If you want more chicken enchilada recipes just check below: