Easy Salsa Chicken Enchiladas Recipe
I think we all struggle from time to time with the same old question of what to fix for dinner. I know I do! I’m always on the lookout for easy, healthy and delicious meals. I prefer the fewer ingredients, the better. Well, I’ve added this recipe to my repertoire of meal rotations and haven’t heard any complaints. Easy salsa chicken enchiladas are a quick and simple meal that I think most of the family will like.
There are several variations you can do for this recipe. It’s very “tweakable”. I’ll show you the basic way to make it and you can decide if you’d like to change, add to it or just leave it alone.
These enchiladas require just a few ingredients to make. All you need are 3-4 boneless, skinless chicken breast, tortillas (of your choice), 16 oz. jar of salsa, cheese, enchilada sauce (red or green), sour cream and your favorite toppings.
Let’s Make Them!
The very first thing you do is put your frozen chicken breast into the crockpot and pour the whole jar of salsa over the top of them.
Cook on low for 4-6 hours or on high for 2-3 hours.
When they’re ready, take two forks and began shredding. This is very easy to do, as the chicken will be very tender.
Preheat your oven to 350 degrees.
Begin filling each tortilla with the chicken mixture…usually 2-3 spoonfuls. Add some cheese and if you like, you can also add some sour cream to the mix. Totally, optional.
Roll the tortilla and place in a 13×9 casserole, seam side down. Be sure to spray the casserole dish, lightly, with cooking spray, first.
Pour a can of enchilada sauce over the top of the tortillas, covering each one completely. You can use red sauce (as shown in the picture) or green enchilada sauce. Both are delicious!
Cover the tops of the tortillas completely with cheese. I used Colby Jack here, but you can also use Monterrey Jack. I’ve used both and they’re equally good.
Cook for 20-25 minutes or until cheese is completely melted.
Take out of oven when ready and dish them up with your favorite enchilada toppings. I love avocado on mine, but you could put lettuce, tomato, onion and a little cilantro on them, too!
They’re a meal in themselves, but you can serve with Spanish rice, tortilla chips, refried or charro beans, etc.
They also freeze very well, so you can make up a double batch and save one for another day!
- 3-4 boneless skinless chicken breast
- 1 16oz jar of salsa
- 8-10 tortillas. I used a corn/flour blend, but you can use flour, corn or wheat (for a healthier version)
- 1 15 oz. can enchilada sauce (red or green)
- 2-3 cups of shredded Colby Jack or Monterey Jack cheese
- Sour Cream (optional)
- Place chicken breast in crockpot and pour salsa over the top.
- Cook on low 4-6 hours or on high 2-3 hours.
- When done, take two forks and shred the chicken.
- Put 2-3 spoonfuls of chicken mixture in each tortilla. Add some cheese (and sour cream)
- Roll tortilla and place seam side down in a 13x9 casserole dish.
- Pour enchilada sauce over the tops of each rolled tortilla, covering completely.
- Sprinkle remaining cheese over the top, also covering completely.
- Bake 20 minutes at 350 degrees or until cheese is completely melted.
- Top with your favorite toppings, like sour cream, avocado, lettuce, tomato and/or onion.
Tip – Some people soak the tortilla in the enchilada sauce or oil prior to filling. That’s totally optional. I did not do this and they were fine. I believe it’s done to make the tortilla more pliable.
Tip #2 – You can easily cut some calories with these by using reduced fat cheese, light or fat free sour cream and whole wheat tortillas.
Tip #3 – You can shred the chicken with a hand mixer or a food processor, if you prefer.
Check out my 10 Cheap and Easy Slow Cooker Meals post for more easy, frugal meal ideas!
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