Chicken Enchiladas Recipe

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Chicken Enchiladas

Harolyn Hanna


This recipe was given to me by one of my Personal Chef Clients. Very easy to put together - I now use canned chicken if I am in a hurry.

pinch tips: How to Quarter a Chicken





30 Min


35 Min


1 1/2 c
chicken breasts, boneless and skinless - if you use canned chicken it works great and fast
1/3 c
onion, chopped
1/2 lb
monterey jack cheese - reserve 3/4 cup for topping
1/2 can(s)
green chiles (2oz.)
1 can(s)
black olives (2oz.)
1/2 c
sour cream
8 small
flour tortillas
2 can(s)
old el paso red enchilada sauce - 10oz. can

Directions Step-By-Step

Combine chicken, Monterey Jack cheese, chopped onion, green chiles , black olives, sour cream. Heat flour tortillas in microwave to soften - optional.
Put 1/3 cup of sauce on bottom of 9 x 13 baking dish. Fill tortillas with approx. 1/3 cup of filling. Place in baking dish and pour remaining sauce over top of enchiladas and top with reserved cheese. Sprinkle with chopped olives.

Bake at 350 deg. for 30-35 min.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy