Chicken Enchiladas Recipe

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Chicken Enchiladas

Lynn Dine


This recipe was found at Sounds like a delicious Chicken Enchiladas dish!! Posting for Culinary Quest 2015. It calls for green chili's, but if you like it spicy, add more hot peppers of choice. You may sub flour for the corn tortillas. I would recommend using, Tex-Mex Chicken Starter, for flavorful chicken in this recipe.

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10 Min


25 Min




12 corn tortillas
3 cooked chicken breast halves (boneless,skinless and shredded)
1⁄2 cup green onion, chopped
1⁄2 cup cilantro, chopped fresh
2 cups chicken broth
1 cup sour cream
3⁄4 cup onion, minced
12 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1⁄4 cup butter
1⁄4 cup all-purpose flour
vegetable oil (for frying)

Directions Step-By-Step

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern