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chicken enchiladas

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is my "go to" recipe for making enchiladas at home. A few times I've used flour tortillas when it's all I had on hand and it worked out OK (though I know corn tortillas are traditionally used for enchiladas). But otherwise I have stuck to the recipe and have always had great success. It's so delicious. The fresh toppings on top are what make this recipe so good.

yield 4 (two enchiladas per serving)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For chicken enchiladas

  • 3 c
    cooked chicken, shredded
  • 8 oz
    monterey jack cheese with peppers
  • 1/2 c
    sour cream
  • 4 1/2 oz
    can chopped green chilies, drained
  • 1/3 c
    fresh cilantro
  • 8 (8-inch)
    corn tortillas
  • vegetable spray
  • 8 oz
    container sour cream
  • 8 oz
    bottle green taco sauce (or green enchilada sauce)
  • OPTIONAL TOPPINGS
  • 1 lg
    tomato, diced
  • 1 lg
    avocado, chopped or thinly sliced
  • 2
    green onions, chopped
  • 7 oz
    can sliced black olives, drained
  • 1/2 c
    chopped cilantro

How To Make chicken enchiladas

  • 1
    Stir together the shredded chicken, pepper Jack cheese, sour cream, drained green chilies, and 1/3 cup chopped cilantro.
  • 2
    Place tortillas on flat surface. Spoon chicken mixture evenly over each tortilla, and roll up tortillas. Arrange rolled tortillas in a lightly greased 13x9-inch baking dish. Coat tortillas with vegetable cooking spray.
  • 3
    Bake at 350° for 35 to 40 minutes or until golden brown.
  • 4
    Stir together sour cream and taco sauce. Spoon sour cream sauce over the hot enchiladas, then sprinkle toppings on top. Serve immediately (while still hot).
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Categories & Tags for Chicken Enchiladas:

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