These yummy enchiladas have a great chicken filling that can be made on the stove or in a slow cooker. The result is flavorful and filling!
These enchiladas are full of flavor. Make the filling on the stove or in your slow cooker. You have to try the homemade sauce too! Perfect for Cinco de Mayo, taco Tuesday or for anytime you want an amazing dinner!
These enchiladas are so good! If you remember, my sister-in-law is an excellent baker.
She makes fun cakes and blogs about it at year of cake. She makes more than great cakes though! She also makes wonderful enchiladas.
My husband and I were amazed. These smelled so good while they were cooking and they tasted even better.
I wanted to make these during the week. I just couldn’t wait any longer!
So, I made the chicken in the slow cooker rather than on the stove top. I will add the directions of both methods just in case.
We were happy with the slow cooker version, but I am sure Jess’s stove top version would be even better!
Smothered in Jess’s homemade enchilada sauce, which comes together in a snap, these enchiladas are so flavorful. They have a smoky flavor with just enough heat.
If you like enchiladas, you have to try cheesy chicken enchilada stuffed shells with sour cream sauce. They are creamy and delicious.
Jess’s Chicken Enchiladas
- 2 pounds of boneless skinless chicken breasts or thighs
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 2 Tablespoons lime juice
- salt and pepper to taste
- ½ cup chopped red onion
- ½ cup or a 4 oz can diced green chiles or jalepenos
- 1 Tablespoon dried Mexican oregano
- ½ cup roasted red peppers chopped (optional)
- Cholula to taste (optional)
- 1 recipe Jess’s Enchilada Sauce or your favorite red enchilada sauce
- Cheese Jess recommends Chihuahua or Jack cheese
- Pan fry chicken breasts in olive oil until mostly cooked, then remove from pan and shred
- Return shredded chicken to pan. Add remaining filling ingredients and cook until chicken is fully cooked and lime juice has simmered down. Transfer to a bowl and set aside. (I placed all of the filling ingredients in the slow cooker and cooked on low for 8 hours, then shredded the chicken and turned the heat to high with the lid off until the liquid was cooked down.)
- Preheat oven to 350°F
- Spread about 1/3 of the enchilada sauce on the bottom of a greased casserole dish (I used a 9×9 pan)
- Roll filling into tortillas and place in pan seam-side down.
- Continue until all of the filling is used and pan is full.
- Cover with remaining sauce and shredded cheese.
- Bake uncovered until sauce is bubbly and cheese is melted, around 30 minutes.
- Note: These freeze well, Jess often splits the batch into two smaller pans and bake one and freeze the other. Thaw in the fridge overnight and put the cold dish in the oven right when you turn it on.