Chicken Enchiladas Recipe

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Chicken Enchiladas

Vickie Parks

By
@Northwestgal

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.


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Serves:

4 (two enchiladas per serving)

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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 large
tomato, diced
1 large
avocado, chopped or thinly sliced
2
green onions, chopped
7 oz
can sliced black olives, drained
1/2 c
chopped cilantro

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican