Easy Enchiladas recipe

Easy Enchiladas

Easy Enchiladas

I wish I ate Mexican more.  I really do.  I love the flavors of Mexican.  Salsa, yum.  Tortillas, yum.  Tacos, yum.  However…I have to admit that I’ve never had a Enchilada before; until this recipe.  :)  Now, I know this isn’t authentic, but when your family has such a busy schedule (like mine), this recipe would come quite in handy (like it did for my family).  :)  I loved it, honestly.  It’s packed with a lot of texture and flavors…and could not be easier.  ENJOY!


  • 6 corn tortillas
  • 2 c of canned chicken (shredded)
  • 1/2 bag frozen sweet corn
  • 3 jalapenos, diced and seeded
  • 1/4 sweet onion, diced
  • 2 cans red mild enchilada sauce
  • 1/2 bag Monterrey Jack and Cheddar cheese mix
  • 3 tbsp Taco Seasoning Mix
  • 2 tbsp olive oil


  • Preheat oven to 350 degrees.
  • Add shredded chicken with peppers and onions to a large pot with olive oil on medium heat.
  • Once heated through, add Taco Seasoning and corn.
  • Then add 3/4 of a can of enchilada sauce; cook for about 4 minutes (occasionally stir).
  • Prepare a casserole dish for all the enchiladas by pouring the remaining 1/4 of a can of enchilada sauce in the bottom.
  • Zap the corn tortillas in the microwave for about 20 seconds to get them soft.
  • Fill a semi-flat dish with half of the second can of enchilada sauce to coat each tortilla.
  • Once tortilla is coated, fill with the chicken mixture and then roll it up.
  • Place each enchilada into the pan, seam down.
  • Pour the remaining sauce over the top of the enchiladas and top with cheese!
  • Then bake in the oven for 15 minutes at 350 degrees.
  • Plate and serve with shredded lettuce and sour cream!


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