These chicken enchiladas are an easy and fun weeknight dinner. Fill them or top them with anything your heart desires. We usually eat them as is and serve them with rice and beans for a tasty and affordable meal right at home! If you struggle to find a gluten free taco seasoning you can use two Tablespoons of my recipe here.
Enchiladas are traditionally fried in oil to soften the tortilla and make it flexible for rolling. For special occasions I totally do this, but I think it’s an unnecessary step for every day enchiladas. I personally think the sauce soaking method works just as well, but as always you do you! If you can’t find the super sized corn tortillas you can totally just overlap two standard size corn tortillas half way up and accomplish the same thing.
- 1 lb chicken breast
- 1 package taco seasoning
- 30 oz red enchilada sauce (Hatch brand is GF)
- 16 oz mexican blend cheese (shredded)
- 8 large corn tortillas (I used Mission brand super size)
- Fill a pot with water, place it over high heat, and bring to a boil. Add the chicken breast and the taco seasoning to the boiling water and boil for 20 minutes or until the chicken is cooked through.
- When the chicken is cooked shred and set aside. Reserve two cups of shredded cheese and set aside as well.
- Preheat your oven to 400°F
- In a shallow pan add the enchilada sauce and warm over medium heat. When warm add 1 cup of sauce to the shredded chicken and stir to coat.
- Keep the remaining sauce in the pan warm and one at a time dip the corn tortillas into the sauce coating both sides. Allow the tortilla to soften slightly- about 30 seconds in the sauce. Only dip the next tortilla when the first enchilada has been stuffed and rolled or the tortillas will become too soggy and tear.
- Remove the tortilla from the pan and lay flat on a plate. Fill with 1/8th of the shredded chicken and 1/8th of the shredded cheese per enchilada. Roll and place in an oven safe 9 x 13 dish seam side down.
- Repeat the above steps for the remaining enchiladas.
- When all 8 enchiladas have been rolled spoon over 2-3 cups of the remaining enchilada sauce. (or as much sauce as you want, I too love a saucy 'lada). Top with the reserved two cups of cheese.
- Bake for 20-25 minutes or until the cheese is melted and gooey.
- Divide into four portions, serve hot and enjoy!
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