30 Minute Chicken Enchiladas

Ready for another super easy 30 minute dinner recipe that will make everyone think you slaved all day? You’re in luck because a few days ago I decided to make my favorite Chicken Enchilada recipe. It’s my favorite because there is actually no cooking required, it takes about 10 minutes to mix up and roll the enchiladas, 30 minutes to bake and BAM!, you’ve got a meal for the family and nobody will be any the wiser. I figured if I love it, then heck, ya’ll might want to check it out too so here you go.

 

 

30 Minute Chicken Enchiladas

Yield: 4-6 Servings (8-10 enchiladas)

Ingredients

2 cans (12.5 ounces) Canned Chicken Breast in Water, drained
3 cups shredded Cheddar cheese 
1 small onion, chopped 
2 sm. or 1 lg. can chopped green chilies
3 cups enchilada sauce (red or green, your choice, I’m a verde girl myself)
8-10 corn or flour tortillas (6-inch), warmed

Optional Toppings:
 sour cream
 shredded lettuce
cup diced tomato

Directions:

1. Heat the oven to 350°F.  Stir the chicken, 2 cups cheese, onion and chilies, in a medium bowl.

 

 

2. Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish.

 

3. Spread about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into the baking dish.  Pour the remaining enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

 

 

4. Bake for 30 minutes or until the filling is hot and bubbling. Top with optional sour cream, lettuce and tomato.

 

Easy enough right? And guess what? They taste great too! Is this something you think your family would like to try? What are your favorite enchilada sides or toppings? Let me know in the comments below and thanks for reading!