Easy Chicken Enchiladas


1 lb boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (We LOVE mozzarella)
10 ounces of homemade enchilada sauce
5 flour tortillas (we use the raw tortillas from costco) or 12 corn tortillas
2 tsp of olive oil

  • Boil chicken in chicken broth 20-30 minutes.
  • Cool chicken shred and set aside
  • Heat pan medium heat and add olive oil
  • Add onion and garlic and saute for about 3-4 minutes.
  • Place chicken back into the pan
  • Add next 6 ingredients to the pan (worcestershire sauce through black pepper).
  • In 10x13 baking pan, pour just enough homemade enchilada sauce in the bottom to coat the bottom of the pan.
  • Fill each tortilla with a spoonful of meat mixture.
  • Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
  • Roll tortilla and place seam side down in pan.
  • Continue with remaining tortillas.
  • Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
  • At this time, pan may be refrigerated for several hours or overnight. Or you can freeze them!
  • Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
  • Enjoy!