This easy chicken enchiladas recipe will be one of your favorite easy Aldi dinner recipes. The various seasonings and flavors will have you making it every week!
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I have always loved Mexican food! All the delicious spices and sauces make every dish so delicious. This baked chicken enchiladas recipe will be so easy; even kids can help make it.
Traditionally, enchiladas consists of a rolled tortilla filled with a mixture and covered with a sauce. The filling can be a variety of your favorite ingredients or whatever you have on hand, including leftover meats or veggies.
Because there are so many versions of enchiladas, you won’t have to worry about messing up the dish. All the ingredients in this recipe can be easily substituted to fit your dietary needs.
This post is all about creamy chicken enchiladas recipe.
Aldi Chicken Enchiladas Ingredients
Tortilla
I am using store-bought flour tortillas for this recipe, but you can use corn or make your fresh tortillas. They are actually pretty easy to make.
Chicken
Shredded chicken is the protein of choice for this recipe. Although, depending on the type of chicken you are using, it can also be diced. Chicken breast or chicken thighs are great options. You can also use rotisserie chicken, but be careful not to overcook it, for it may become mushy.
Enchiladas Sauce
This delicious sauce is my favorite part of the dish. I highly recommend making your own enchiladas sauce if you have time. You can use this recipe below to make it ahead of time and store it in the fridge.
Check this homemade recipe here >>> How Do You Make Enchilada Sauce?
Filling
I will be using corn, tomatoes, and green chilies. Again, you may omit or substitute what you want.
Check out the variations below for filling ideas.
Shredded Cheese
I like to use pre-shredded “Mexican-style” and “cheddar” cheese. But you can shred your own as well. If you want to use real Mexican cheese, I recommend Asadero and Cotija cheese.
For this recipe, you will need:
Large Saute Pan | Baking Dish | Chicken Shredder
What To Serve With Chicken Enchiladas?
You may ask what goes with chicken enchiladas? Enchiladas are great on their own, but if you want to accompany them with sides check out these options below:
- Chunky Avocado Salsa
- Refried Beans
- Black Beans
- Mexican Rice
- White Queso
How To Store Leftover Chicken Enchiladas?
Storing chicken enchiladas is simple. Store them in an air-tight container in the fridge for up to 3 days.
Freezing chicken enchiladas, put them in an air-tight container and frozen for up to 3 months.
How To Make Chicken Enchiladas In Advance?
If you want to make them ahead of time and freeze them, check out the steps below:
Prepare the chicken filling and assemble the enchiladas as directed in this recipe.
Instead of baking the enchiladas, cover the baking dish tightly with plastic and foil, freeze for up to 3 months.
When you are ready to serve, thaw the dish in the fridge overnight.
Bake in a 350℉ oven for 20-30 minutes or until the cheese is melted and bubbly.
Top with your desired toppings and serve immediately. Be careful; it will be hot!
Variations
A chicken enchilada is a great base to add or switch out almost any ingredients you want and still create a delicious dish! Some variations include:
Veggie Enchiladas: If you want to make a vegetarian version, you can substitute the chicken with roasted vegetables like zucchini, bell peppers, and onions.
Beef Enchiladas: If you prefer beef over chicken, you can use ground beef in place of the chicken.
Sweet Potato Enchiladas: For a unique twist, you can use roasted sweet potatoes instead of chicken in the filling. The sweet and savory combination is delicious and nutritious.
Green Enchiladas: If you prefer a milder flavor, use green enchilada sauce instead of red sauce.
Seafood Enchiladas: If you like seafood, you can use shrimp or crab meat instead of chicken.
Tips and Tricks
- Careful using leftover rotisserie chicken; it can overcook and become mushy.
- You can use corn tortillas, but I prefer the texture and taste of flour for this dish.
- To make the dish spicier, add diced jalapenos with the chilies and corn.
I hope you enjoy this recipe for Easy Chicken Enchiladas
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Easy Chicken Enchiladas
Equipment
- Large saute pan, see notes
- Baking dish, see notes
- Chicken Shredder, see notes
Ingredients
- 2 Tbsp olive oil,
- 2 cups chicken breast, shredded
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups corn kernels
- 4 oz can chilies
- 14.5 oz can tomatoes
- 4 large flour tortillas, see notes
- 2 cups enchilada sauce
- garnishes: avocado, chopped cilantro, sour cream, shredded lettuce
Instructions
- Preheat your oven to 350°F. Grease a baking dish with non-stick cooking spray.
Enchilada Filling
- Coat a large sauté pan with olive oil. Season salt and pepper. Brown and fully cook the chicken to 165℉ or no longer pink. Remove the chicken from the pan and let cool.
- In the same pan, sauté the onion and garlic until tender. Add corn, saute for 1 min. Add canned tomatoes and chilies until combined well.
- Shred the chicken apart and add to the pan of vegetables. Dust the mixture with flour and combine well.
Enchilada Assembly
- Microwave tortillas for 30 seconds, or until warmed and pliable.
- In the greased baking dish, spread an even layer of enchilada sauce at the bottom, about 1/2 cup.
- In each tortilla, spread about 3 Tbsp of enchilada sauce vertically, add a handful of cheese, spoon 1/4 -1/2 cup chicken mixture, and roll up the tortilla. Seam side down, place the rolled tortillas in the baked dish.
- Top the tortillas with the remaining enchiladas sauce and a generous amount of cheese.
- Bake for 20-30 minutes until the cheese is melted and bubbly.
- Garnish with your desired toppings and serve immediately. Careful it will be very hot!
Notes
- Careful using leftover rotisserie chicken; it can overcook and become mushy.
- You can use corn tortillas, but I prefer the texture and taste of flour for this dish.
- To make the dish spicier, add diced jalapenos with the chilies and corn.
Large Saute Pan
Baking Dish
Chicken Shredder