I love enchiladas and above all a simple chicken enchilada. They just make for a fun alternative to tacos for Taco Tuesday when you want to mix it up a bit. There are plenty of ways out there to simplify the overall process of making enchiladas so that they are weeknight friendly. In fact, this recipe was somewhat inspired by Gaby Dalkin’s (What’s Gaby Cooking) cookbook enchilada recipe. I combined some of the ideas from her recipe with some traits of my favorite enchiladas to create a mash-up of the two.
Personally, I like a well-filled, creamy enchilada with a bit of a kick and normally with some green bell pepper. Rob can be pretty picky about enchiladas, partly because he can’t stand bell peppers and will pick them out of just about anything that contains them. So, for simplicity I just didn’t bother with them for this recipe, plus side it was less prep work to do. I did add some of the canned green chilis to the mix though for flavor.
We also made this on a weekend when we had the time to roast our own chicken breasts for the filling. Alternatively, you could also slow cooker the chicken with citrus, spices, and beer/broth or grill it right before. If cooking it yourself, use spices like cumin, chili powders, garlic powder, and oregano for a classic Mexican flavor.
This also is really where you can draw inspiration from the What’s Gaby Cooking recipe and just use a rotisserie chicken from the store or any other precooked chicken. The benefit to cooking my own was that I could add some flavor to the filling from the chicken itself.
Simple Chicken Enchiladas
- 2 Precooked Chicken Breasts Shredded
- 1 Can Enchilada Sauce
- 1 Tbs Canned Green Chilies
- 1/2 Yellow Onion Diced
- 16 oz Sour Cream split into 8 oz portions
- 1 Package Shredded Mexican/Taco Cheese
- 1 Lime juiced
- Flour Tortillas
- 1/4 Cup Cilantro
- 1 Avocado
- 1 Green Onion Sliced
- Preheat the oven to 350F.
- In a skillet over medium heat, heat olive oil. Add the yellow onion and cook until soft and translucent, about 4 minutes.
- Add the meat, green chilies, 1/4 of the enchilada sauce, and the sour cream. Cook until warmed through.
- Pour about half of the remaining enchilada sauce into the bottom of a casserole dish, you want a thin layer that just barely covers the bottom.
- Assemble the enchiladas with a mixture of the filling and some of the shredded cheese. Do not overfill, you want to make sure there is some overlap on the rolled tortilla.
- Orient all of the rolls with the closure down and in the same direction (this makes getting them out way easier).
- Top with a thin layer of the enchilada sauce and a light layer of shredded cheese.
- Bake for about 10 minutes to melt the cheese and heat through.
- Make an avocado-cilantro crema by blending 8 oz sour cream with the lime juice, a quarter of the avocado, and the cilantro until smooth.
- Top with torn cilantro, the crema, and green onion slices. Avocado Slices optional.