Quick and Easy Chicken Enchiladas

So good! I only had one can of sauce so I added some corn and diced tomatoes to the innards and it turned out awesome! I will be making this again.

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WONDERFUL! I followed the recipe exactly and these were so good! My 9-year-old son was going on and on about it and he never does that! It was a hit with the whole family. Can't wait to make this again--thanks for such a great recipe! :o)

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Very Good!! Will make again!

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These were really good. I did add some cumin to the chicken and only used 2 cans for the sauce and it was perfect for us. Thanks!!

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These are very delicious. Enchiladas can't get much easier than this! These taste great with the Old El Paso refried beans.

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Great recipe!!i add a little jarred white queso to my chicken,along with the cheese and spicy enchilada sauce,and then a put just a little more of the queso on top of the enchilada before i stick them in the oven!!This is my hubby's favorite dish!!!

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I make mine this way as well - I use Macayo's Green Enchilada sauce as it only has natural ingredients (nothing you can't pronounce or created in a lab) and I saute my chicken in a bit of broth and shred it when it is done. YUM!!

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Wonderful! My husband and picky kids just loved it. The only thing that I would change next time is a more creamy cheese. I used pepper jack, had great flavor but never was creamy enough. Very quick and easy especially if you use a rotisserie chicken from the grocery.

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We enjoyed this recipe! We used olives, fresh garlic, flour tortillas, and green enchilada sauce. This recipe has a lot of ingredients but the prep is easy and quick.

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Very easy to make...the most time consuming part is shredding the chicken and that only took me about 5-10 min. (& I'm a beginner cook :) I only used 2 cans of mild green sauce, a cup of pepper jack cheese, and 2 cups of cheddar cheese so it wouldn't be too spicy and it was perfect! Even my picky 2 year old ate it. We all liked it and the best part is knowing that no one got stomach aches with my cooking xD Thanks for posting :)

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I'm giving this 5 stars even though I made a few changes, which is something I normally don't do. It earns the 5 stars because of its versatility. I needed to clean the fridge and pantry of odds and ends including: 3 cooked chicken breasts, 5 large flour tortillas, some deli pepper/jack and some shredded cheddar, a container of guacamole and a half-used sour cream, some lettuce, garden tomatoes and 1 can each of Ro-Tel tomatoes, a small can of salsa verde and a can of green enchilada sauce. This was the perfect recipe to use all that stuff. I mixed the chopped/shredded chicken with the can of Ro-Tel, poured the salsa verde in the bottom of the baking dish and then the enchilada sauce on top of the rolled up tortillas. Cheese on top, obviously. I served it with chopped lettuce, tomatoes, guac and sour cream. It was fantastic and I cleaned out the fridge and pantry!! So, this gets 5 stars for being so versatile at using what's on hand. Thanks so much for the 'recipe' Troop Angel :)

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This recipe is so good! I've never made enchiladas before and this is the one mexican recipe that will always be a hit in my household. Just adjust spiciest to your family's taste! : )

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It was good but not great could probably use some more ingrediants to make it more authentic

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YUM! These enchiladas were great! I added some onion and some garlic powder. For anyone thinking of making these, definitely make it when you have Pepper jack cheese. It adds the slight kick and gives it the flavor it needs. I love spicy usually, but didn't think these were spicy at all; just had good flavor! Made with corn tortillas as that's what we had on hand. So easy for a quick meal! Thanks!

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Delicious!! These quick and easy enchiladas were a big hit at my house. I used corn tortillas and pepper jack cheese which gave them a nice little zing. Also, I added a little cumin to the chicken/cheese mixture. I will be making these often. Thank you for sharing this fantastic, easy recipe. Congratulations on your football pool win.

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This was delicious and so simple to make. Family loved it. Will be making this again!

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I made this recipe exactly as written and let me tell you, I darn near had a riot on my hands when there were only 3 left. lol For only having 4 ingredients they were absolutely delicious. I think it's important to use the pepper jack and not regular jack cheese. It gives it such a unique flavor. I used homemade flour tortillas from our neighborhood Carneceria. Served them with spanish rice and refried beans with garnishments. Can't go wrong with these. Thank you Troop Angel!!!!

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I just made this for my husband tonight. I had leftover chicken that I had shredded. It worked out great. Very tasty.

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Wow! I am very psyched to find a recipe so easy to make that tastes so good! I will definately be making this again and again. I prefer to bake (350 for 40 mins) instead of boil chicken breasts before shredding for Mexican dishes, so I baked 3 breasts & shredded the meat using 2 forks. I added a can of diced green chilis to the chicken mixture, and used 2 17oz. cans of green chili enchilada sauce (medium) by Hatch instead of the 3 10oz cans called for. To reduce carbohydrates and fat, I used only 8 tortillas but stuffed them pretty full. I filled each (low-carb) tortilla with about 2/3 cups of chicken mixture, and they fit perfectly in a 9 x 11 inch pyrex dish.

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I've made these twice now and they've turned out great both times. The first time I accidentally bought regular monterey jack cheese, so they were good but I knew they'd be better with the pepper jack. I made them the other night with the pepper jack cheese and it was 10 times better! My husband loves these and so do I. Very easy and delicious!

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