I'm going to BJs tomorrow to shop for Thanksgiving and thought I'd pick up a cooked roasted chicken for dinner tomorrow since this is such a busy week and tomorrow is my only day off. I looked online for an easy chicken enchilada recipe, and it's overwhelming how many there are. I was wondering if anyone here has a favorite one that's easy and delicious.Thanks in advance!
Nancy

I remember one time seeing a tv news spot of a white house chef preparing C.E. I think the chef said it was Bill Clinton's fave. I do not remember it, so long ago, perhaps you can google white house chicken enchilada recipe ? I made it once and it was delish !

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Easy
Tear the chicken apart. Stir in a bowl with your choice of: chopped onions, salsa, olives, and shredded cheese.
Roll into tortillas into pan (optional: layer in black (or any) cooked beans, rice mixed with salsa)
Pour enchilada sauce over the top
Add lots and lots of cheese
You can top with olives or some of the chicken mixture also
Bake at around 350(on a lower heat so as to not burn the cheese)
for around 40 minutes or so
Top with sour cream


Bill Clinton's Favorite Chicken Enchiladas
(just google it if interested this is one of many)

http://www.astray.com/recipes/?show=...n%20enchiladas

Yield
6 servings

Measure Ingredient
8 ounces Canned whole green chilies
1 large Clove garlic, minced
28 ounces Can tomatoes
2 cups Chopped onions
2 teaspoons Salt (divided)
½ teaspoon Oregano
3 cups Shredded cooked chicken
2 cups Sour cream
2 cups Grated cheddar cheese
15 Corn tortillas
Vegetable oil

Remove seeds from chilies and chop them. In large skillet, heat small amount of oil. Add chilies and garlic and saute'. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, onion, 1 tsp. salt, oregano and reserved tomato liquid to the chilies and garlic. Simmer, uncovered, for 30 minutes or until thick. Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar cheese and other teaspoon of salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Preheat oven to 350 degrees. Fill the tortillas with chicken mixture. Roll them up and arrange side by side, seam down, in 9x13" baking dish. Pour chili sauce over enchiladas. Bake about 20 minutes or until heated through. From: San Diego Union Tribune


(I would not add salt because of all the cheese which is salty itself. But then I don't add salt to a lot of things so it's a matter of taste. I don't even add salt to my eggs.)

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Thank you! Bill Clinton's looks delicious, but I'm going to go with the Easy ones this time. I appreciate your replies.

This is tried and true and I get raves when I make it.

Preheat the oven to 350.

Pick the chicken and add to a skillet with a brick of cream cheese, a can of Rotel and a can of diced green chiles. Add about a cup of chicken broth (or you can use a bouillon cube with some water. Add a little bit of cumin. When everything is mixed and the cheese is melted, roll a bit of the chicken mix in flour tortillas. Top with a large can of green enchilada sauce and some jack cheese. Heat until it is all bubbly. This turns out SO good!

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Kim

Here is a really easy one that we like. It is on the back of the can of Old El Paso Green Chile Enchilada sauce.

CREAMY CHICKEN & CHILE ENCHILADAS
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.


Lisa

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Here's what I do:

I shredd my chicken
add Salsa (the amount depends on how much salsa you like)
Chopped onions
Chopped Black olives
I dunk the tortillas in warmed enchilada sauce (the sauce being warm helps make the tortillas more pliable)
Add Chicken mixture to tortilla
Add Sharp Chedder Cheese
Roll

When I am done rolling all enchiladas I top with Cheese and bake until cheese is melted inside and out.

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NewFun4Me- I made your recipe tonight and it was a hit. So easy and so delicious! I can't wait to try all the other recipes.. Thank you all!

YEA!!!! That made my day! It is a big hit in our house and it is really easy, isn't it???? I adapted it from a recipe that took MUCH longer to make originally. I can't spend all day in the kitchen! Anyway, BIL always asks for those enchiladas. They heat up really well, too. I'm super glad you liked them!

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Kim