Quick and Easy Chicken Enchiladas. So much quicker and easier than making enchiladas the old fashioned way. It wasn't runny, mushy, or "ugly looking" at all. I took the advice of other users and mixed the chicken with the sour cream before adding it to the dish.

I quadruple it and store the extra in gallon bags laid flat in the freezer for super quick thawing. I haven't bought a single can of enchilada sauce since finding this. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect! You can cook Quick and Easy Chicken Enchiladas using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Quick and Easy Chicken Enchiladas

It's 2 of chicken breasts.
It's 6 of Ortega whole wheat wraps.
You need 1 of onion, chopped.
It's 2 tbsp of cream cheese.
Prepare 1 cup of tomato sauce, divided.
It's 1 of guacamole.
You need 3/4 cup of cheese, grated.
You need 2 tbsp of olive oil.

Roll the tortillas around the filling and place seam-side down into the baking dish. Season chicken with salt and pepper. This Cheesy Chicken Enchiladas Recipe from Delish.com is the best. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce.

Quick and Easy Chicken Enchiladas Directions

Preheat oven to 350 ℉. Grease a 9 x 13 inch baking pan and put aside..
Cut chicken into small pieces. Then in a large skillet add olive oil, onion and chicken. (I actually pre-cooked the chicken and shredded it beforehand to make this step easier)..
Add cream cheese and 1/3 cup tomato sauce to the skillet, stirring occasionally until creamy..
Add the chicken mixture to the center of each wrap. Add a tablespoon of guacamole on top of the chicken mixture. Roll wraps and place into baking pan..
Spread the rest of the tomato sauce on top of the wraps..
Top with cheese and bake for 15 minutes or until cheese is melted..

As Mexican immigrants moved into Texas, they brought their culinary traditions with them, adapting them along the way. Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted These enchiladas were easy to make and exceptionally delicious. Hubby and I are definitely going to make these again. Thank you for the easy to follow.