Easy Chicken Enchiladas Recipe

In preparation for this baby coming I have decided I am going to be making a bunch of freezer meals that I can just throw in the oven to have ready quickly without any preparation. I am planning on making shepherd’s pie, lasagna, chicken pot pie, and my favorite, enchiladas. The enchiladas are so good I might have to make 2 batches!

Adam and I love Mexican food and tend to make at least 1 Mexican style meal each week. Whether it be tacos, fajitas, rice and beans or enchiladas we love them all. Unfortunately lately my heartburn has prevented me from eating too much spicy food.

These enchiladas have some spice and flavor from the seasoning on the chicken and the green chilies. They are so easy to make and so yummy. I use the Old El Paso enchilada sauce on top for added flavor and corn tortillas, which makes it taste more authentic. They look a little sloppy, but believe me they taste great!

If you serve these over some Mexican style rice or just on their own with a side of chips and guacamole you will be in enchilada heaven. I really wish I could have a jalapeño margarita on the side, but that will have to wait until after the baby is born! Only 4 more weeks until my estimated due date and I am counting down the days. I will have to use these Breastmilk Alcohol Test Strips to make sure I keep my baby safe!

Easy Chicken Enchiladas


  • 12 corn tortillas
  • 2 cups of cooked chicken breast, cubed or shredded
  • 1 (11 oz) can of crispy sweet corn
  • 1 (4 oz) can of green chilies
  • 1 (8 oz) package of cream cheese
  • 1-2 cups of Mexican style cheese
  • 2 (10 oz) cans of Old El Paso enchilada sauce (one green, one red)


  1. Heat the chicken and cream cheese over low to medium heat until the cream cheese is melted
  2. Add in the corn and green chilies
  3. Scoop 1 large spoonful into each corn tortilla, roll up and placed with slit side down into a baking dish (corn tortillas may crack on the edges a bit, but this is ok. If you really want to you can use the flour tortillas for less breakage)
  4. Pour the 2 cans of Old El Paso enchilada sauce over the tortillas so that it evenly covers them all
  5. Top with Mexican style cheese
  6. Bake at 350 for 15-20 minutes (If frozen for 30-45 minutes)

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