Chicken Enchiladas

Debbie Deverill


My husband, family and friends love this dish. I sometime make a spanish rice to go along with it. You can make it mild like I do and then the people that like it hot can add there own sauce to it. I dish this up then everyone adds there own toppings.

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4 to 6


15 Min


30 Min


4 c
chopped cooked chicken
2 c
shredded cheese
1/2 c
sour cream
1 small
onion, diced
1 large
can green enchilada sauce


tomatoes, diced
avocado, chopped
green onions, chopped
olives, sliced
cilantro, fresh
1 large
can diced green chilies, drained

Directions Step-By-Step

Saute onions, chicken and chiles in a small amount of oil. Add sour cream and salsa till mixed well and heated. Put a small amount of enchilada sauce on bottom of baking dish. Put a small amount of meat mix on corn shell and roll up put seam side down in baking dish. When all shells are done put shredded cheese on top then pour the rest of sauce over. Bake at 350 for 25 to 30 minutes.
Sorry forgot the green chilies that goes in with the meat mixture. You can also add some cheese in with the meat mixture and heat well. I use the soft yellow corn shells. I make ours mild since I'm a wimp but my husband loves his hot so he adds cilantro and hot sauce on his. We love these and they make a nice easy meal.

About this Recipe

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