Not So Authentic Chicken Enchiladas! Recipe

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"Not so Authentic" Chicken Enchiladas!

Nanette Kessler


Not so authentic, but very good just the same! Feel free to add your own creative touches, this recipe is very adaptable! Will post pictures at a later date!

pinch tips: How to Carve a Whole Chicken



About 4-6


20 Min


1 Hr 35 Min


chicken breasts
1 1/2 pkg
taco seasoning mix
3 Tbsp
olive oil
28 oz
tomato sauce
16 oz
sour cream
4 oz
green chilies, diced
1 bunch
cilantro, washed, dried, roughly chopped
1 small
onion, diced
2 pkg
lipton's spanish rice
2 Tbsp
vegetable oil
1 pkg
chi chi's brand corn cake mix
15 oz
can creamed corn
1/4 c
butter, melted
6 large
flour tortillas
4 c
shredded cheese (colby, jack or any good mexican melting cheeses)

Directions Step-By-Step

Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
Next, put 2 tbsp olive oil in large skillet, turn to med-high heat. Add chicken breasts to hot pan, sauté for 4-5 mins per side. Make sure no longer pink. When done, remove from pan and put on cutting board. Allow to rest for at least 5 mins.
Next, prepare sauce by adding 1 tbsp olive oil to large pot, turn to med heat. Add diced onions to pot and cook until translucent (about 3-4 mins).
Add 1 tbsp green chilies to onions and cook for another minute or 2.
Add large can tomato sauce to pot. Turn temperature up a little bit.
Once tomato sauce is hot and bubbling, turn down to medium heat, and add sour cream 1 dollop at a time, mixing well each time until all sour cream has been added. Add a large sprinkle of cilantro, stir well.
Turn to very low and make sure sauce doesn’t burn on bottom. If it starts to stick to bottom, turn off heat but keep covered.
Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
Next, put 6 large tortillas on large plate to start assembling enchiladas.
Add to each tortilla: scoop of rice (about ¼ cup), chicken (about ½ cup), small amount of tomato sauce, small teaspoon green chilies, shredded cheese and sprinkle of cilantro.
Roll each one and place each in casserole dish.
When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
Serve along side a scoop of corn cake and add extra sauce if wanted!

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtag: #enchiladas