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5 from 1 vote

Canned Chicken Enchiladas

Course: Main Course
Cuisine: American, Mexican
Author: Catherine's Plates

Equipment

  • 9 x 13 baking dish
  • medium mixing bowl
  • strainer

Ingredients

  • 10-12 regular size flour tortillas
  • 24 oz can cooked chunk chicken breast (drained)
  • 1 pkt taco seasoning or 3 TBS homemade taco seasoning
  • 2 (10oz) cans red enchilada sauce (you an also substitute green enchilada sauce for this recipe) DIVIDED
  • 16 oz shredded cheddar cheese or mexican cheese blend DIVIDED
  • optional toppings (green onions, cilantro, sour cream)

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl mix together canned chicken, 5 oz enchilada sauce, and taco seasoning. Pour 5 oz enchilada sauce into a 9 x 13 baking dish to cover bottom.
  • On a clean work surface or cutting board place one flour tortilla. Place 2 TBS of chicken mixture into center of tortilla. Sprinkle 1 TBS shredded cheese over chicken mixture on tortilla. Roll one end of tortilla over filling and tuck under and finish rolling.
  • Place enchilada seam side down on top of enchilada sauce in baking dish. Complete rest of tortillas to fill baking dish.
  • Pour 10 oz enchilada sauce over the filled tortillas to cover. Sprinkle with remaining cheese.
  • Bake in preheated oven for 20-25 minutes until cheese is melted and lightly golden brown.
  • Top with green onions, cilantro, sour cream, and/or other favorite enchilada toppings. Enjoy.