canned chicken enchilada recipe
The Best canned chicken enchilada recipe
Oh, I just love this canned chicken enchilada recipe—it’s simple, hearty, and always a hit with my family, especially when the kids are picky eaters. There’s something so comforting about the way the tender chicken melts into the sauce, the cheese pulls apart just right, and the flavors get all cozy with the spices. It’s not fancy or complicated, but it feels like a meal you can’t go wrong with, whether you’re feeding a hungry crew after a long day or just making something quick for dinner. My kids—well, the ones who aren’t big fans of raw chicken—will eat this straight out of the dish, and honestly, I don’t even mind. It’s a no-fuss way to get protein and nutrition without overcomplicating things.
I also love how this recipe works for so many occasions. It’s easy to double up and freeze portions for later, so you can have a meal ready in a pinch—whether it’s a weeknight when you’re exhausted or a get-together where you want something hearty but not too much work. And the health benefits? Well, canned chicken is a good source of lean protein, and the enchiladas can be made lighter by using whole wheat tortillas or extra veggies if you want. It’s not just filling, but it’s also something you can tweak to fit what your family needs without sacrificing taste. Plus, the cheese and spices make it feel indulgent, so it’s not just a healthy meal—it’s a meal that feels like a treat.
Canned Chicken Enchiladas
A comforting and flavorful dish featuring canned chicken wrapped in homemade or store-bought tortillas, smothered in a rich tomato-based sauce, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup warm water
- 1 tsp vegetable oil
- 1 (15 oz) can chicken, drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 cup chicken broth
- 1/2 cup water
- Salt to taste
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 tsp hot sauce (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Mix flour, salt, warm water, and oil to form a dough. Knead lightly and let rest for 10 minutes.
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2 Roll dough into 8 small rectangles (about 1/4-inch thick). Place 2 rectangles in each of 4 baking dish wells.
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3 Prepare the chicken filling by mixing drained chicken, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper in a bowl.
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4 Fill each tortilla with chicken mixture, rolling them tightly like burritos.
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5 In a saucepan, combine crushed tomatoes, tomato sauce, chili powder, cumin, oregano, chicken broth, water, and salt. Simmer for 10 minutes.
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6 Pour sauce into the baking dish. Arrange enchiladas seam-side down on top of the sauce. Cover with foil.
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7 Bake for 20 minutes. Remove foil, sprinkle Monterey Jack cheese on top, and bake for another 10 minutes.
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8 Remove from oven, top with green onions, cilantro, and hot sauce (if using). Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Large oven-safe baking dish (9×13 inches)
- Mixing spoon
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canned Chicken Enchiladas Works
This canned chicken enchilada recipe is always a lifesaver during busy family gatherings because it saves time without sacrificing flavor. It’s simple to assemble, so even when everyone’s running late or kids need quick meals, you can still serve something hearty and delicious. Plus, it’s perfect for potlucks or when you want a no-fuss dish that everyone will enjoy.
❓ Frequently Asked Questions About Canned Chicken Enchiladas
What is the best way to prepare the canned chicken for enchiladas?
To prepare canned chicken for enchiladas, drain the water from the can and rinse the chicken under cold water to remove excess salt. If the chicken is in broth, you can either use it directly or drain and rinse it. For best results, shred the chicken finely using two forks or a fork and knife, then mix in a little bit of water or chicken broth to help it bind together. If the chicken is too dry, you can add a splash of milk or cream to keep it moist.
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How can I make sure my enchiladas stay soft and tender?
To keep your enchiladas soft and tender, follow these steps: 1. Use the right tortillas: Choose soft, warm tortillas that are pliable but not too soft. Warm them in a dry skillet for about 10-15 seconds per side before filling. 2. Moisture is key: Ensure your filling is well-hydrated. Mix the shredded chicken with enough broth, milk, or water to make a smooth paste. You can also add a little cornstarch or flour to help thicken it slightly. 3. Layer properly: Roll the tortillas tightly and place them in a single layer in a baking dish. Pour the enchilada sauce over the top, making sure to cover the filling. Add a little extra sauce if needed. 4. Bake gently: Cover the dish with foil and bake at 350°F (175°C) for about 20-25 minutes. Uncover and bake for another 5-10 minutes to let the sauce thicken slightly. Avoid overcrowding the dish to prevent sogginess.
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Why might my enchiladas turn out dry or crumbly, and how can I fix it?
Your enchiladas might turn out dry or crumbly due to a few common mistakes: – Overcooking: Check them early and remove them from the oven before they become too dry. – Dry filling: Ensure your chicken filling is well-moisturized with broth, milk, or water. If it’s too dry, add a little more liquid and adjust the baking time. – Tortillas: Cold or hard tortillas can make the enchiladas tough. Warm them thoroughly before rolling. – Lack of moisture in the sauce: If the sauce is too thick, it can make the filling dry out. Thin it slightly with a little water or milk if needed.
To fix dry or crumbly enchiladas, try adding a splash of milk or cream to the filling before baking, or lightly mist the top with water before baking to help retain moisture.
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Can I make enchiladas ahead of time and still keep them delicious?
Yes, you can make enchiladas ahead of time, but there are a few tips to keep them fresh and delicious: – Assemble and refrigerate: Roll the enchiladas tightly, place them in a baking dish, and cover with a sauce. Refrigerate for up to 24 hours. – Freezing: If freezing, wrap each enchilada individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. – Reheating: To reheat, bake at 375°F (190°C) for 20-25 minutes, covered with foil, until heated through. Alternatively, you can microwave them in a covered dish for 3-5 minutes, stirring halfway.
For best results, reheat with a little extra sauce or moisture to prevent dryness.
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What are some good substitutions for canned chicken in enchiladas?
If you don’t have canned chicken, here are some great alternatives: – Cooked ground beef or turkey: Brown the meat thoroughly, drain excess fat, and mix with seasonings like cumin, garlic powder, and a splash of broth. – Rotisserie chicken: Shred the meat and mix with a little broth or milk to keep it moist. – Chicken breast: Cook and shred the chicken breast, then mix with a little cornstarch or flour to help it bind. – Black beans: For a vegetarian option, mix cooked black beans with corn, diced tomatoes, and spices for a hearty filling. – Shredded rotisserie chicken or leftover cooked chicken: Use any leftover cooked chicken that’s been shredded and seasoned well.
