Chicken Enchiladas


You know back when you were smart and froze half the slow cooker salsa chicken? Well, get that out because we’re making enchiladas tonight!

Chicken enchiladas

Chicken Enchiladas

Course: dinner
Servings: 6
Here's a super quick recipe for enchiladas. No fuss, but all the compliments for this one!
Print Recipe



  • Spray the bottom of a 9X13 casserole pan with cooking spray and preheat the oven to 375 degrees.
  • Scoop about 1/3 cup of the chicken mixture into each tortilla and roll-up. Place in casserole pan. Repeat steps until all tortillas and chicken mixture is used up.
  • Spread the enchilada sauce over the top of the tortillas and then sprinkle on cheese. Cover with foil. Bake for 25 minutes. Remove foil and bake for 5-10 minutes more until cheese is melted. Allow to rest for a couple minutes before serving. Optional: top with sour cream, salsa or guacamole.


  • If you don’t have the salsa chicken ready to go, heat and shred a few chicken breasts or buy a rotisserie chicken and shred the meat from there. Add a can of rinsed black beans, 1 cup of corn and 1 tbsp of taco seasoning to the chicken before rolling.
  • The software won’t allow me to do nutritional data for this one. Sorry!



  • Skip the cheese on top or use a cheese alternative. I find serving with fresh slices of avocado gives the same lucious effect.



  • Add slices of peppers to the chicken mixture (or replace entirely.)