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We like to celebrate Cinco de Mayo, but in our house, we cook with tortillas at least once a week. They’re such a versatile menu item. Whether we’re making our Easy Chicken Enchiladas, burritos for a quick weeknight meal, or cinnamon tortilla chips, TortillaLand® uncooked flour tortillas from Costco are the easiest way to cook with tortillas. You can find them in the refrigerated section of Costco. They’re so easy to prepare and cook with. Just a few seconds of cooking per side, and you’re done! They come in a pack of 50 (two 25 packs) so you can use one and freeze one for later).
Our Easy Chicken Enchiladas are a crowd pleaser. It’s an easy enough recipe the kids can help prep and cook, but if I only make one batch of 8 enchiladas, my kids fight over who gets seconds! They’re always coming back for more and asking me to make it another night. This recipe is a win.
Easy Chicken Enchiladas
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 1 pound boneless skinless chicken breasts, cubed into 1/2-inch pieces
- 1 4-oz. can diced green chiles
- 1 15.5-oz. can pinto beans, rinsed and drained
- 8 large flour tortillas (we used TortillaLand® uncooked flour tortillas from Costco)
- 2 cups Mexican-blend shredded cheese
- 2 cups red enchilada sauce*
- 1/4 cup fresh cilantro, chopped (optional)
- ½ cup sour cream (optional)
- Preheat oven to 350 degrees Fahrenheit.
- If making homemade red enchilada sauce, prepare your enchilada sauce.
- Prepare your TortillaLand® uncooked flour tortillas as directed and set aside.
- In large sauté pan, heat extra virgin oil over medium-high heat.
- Add onion and sauté for 3 or 4 minutes, stirring occasionally.
- Add cubed chicken, green chiles, and pinto beans.
- Sauté for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
- Set up an assembly line to assemble the enchiladas. Tortillas, chicken mixture, cheese, and red sauce.
- Lay out the tortillas in the shape of tacos side-by-side in a greased 9×13 baking dish. Add chicken mixture in a line down the center of the tortilla, then sprinkle with a bit of cheese. Repeat for each of the tortillas.
- Roll up the tortilla and place the seam face down in the 9×13 baking dish. Sprinkle with half of the remaining cheese. Spread the red enchilada sauce on top of the tortillas, and sprinkle on the remaining cheese.
- Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro and sour cream if desired.* You can buy red enchilada sauce in the store or make it yourself. It’s so easy to make. Feel free to check out the Red Enchilada Sauce recipe on our site. It’s the perfect amount of sauce for this recipe.
Check out Duck Confit Tacos recipe
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