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Before you jump to Quick and Easy Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.
We are all aware that consuming healthy snacks can help us feel better inside our bodies. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds plays a part in a more healthy feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for snack foods can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
Foods made from whole grains are great for a fast snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are generally better than refined grains present in white bread.
You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to quick and easy chicken enchiladas recipe. You can cook quick and easy chicken enchiladas using 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Quick and Easy Chicken Enchiladas:
- Prepare 2 chicken breasts
- You need 6 Ortega whole wheat wraps
- Get 1 onion, chopped
- Provide 2 tbsp cream cheese
- Get 1 cup tomato sauce, divided
- Take 1 guacamole
- Use 3/4 cup cheese, grated
- Use 2 tbsp olive oil
Steps to make Quick and Easy Chicken Enchiladas:
- 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.
Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapenos. In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear. Cube the chicken and return it. Add the onion, Cheddar cheese & sour cream, mix them and add parsley, oregano, and ground black pepper.
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