Chicken Enchiladas

Chicken Enchiladas Recipe

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Sharry Murawski


A little work, but well worth the effort. I prefer using the flour tortillas. When using the flour, you can eliminate the step where it says to dip the tortilla in the sauce to soften it.

★★★★★ 1 vote
10 - 12


3 c
finely chopped, cooked chicken
1 c
chopped onion
1/4 c
1/4 c
2 1/2 c
hot water
1 Tbsp
instant chicken bouillon (or 3 cubes)
1 c
sour cream, room temp.
2 c
shredded cheddar cheese
1 can(s)
chopped green chilies, drained (4 oz.)
1 tsp
corn tortillas (or 10 flour tortillas)


1Preheat over to 350 degrees. In large skillet, cook butter and onion until tender. Stir in flour and then hot water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat. Stir in sour cream. Set aside. Reserve 1 cup sauce for step 2.
2In large bowl, combine chicken, 1 cup sauce, 1 cup cheese, chilies, and cumin. Mix well.
3Dip corn tortillas into hot sauce to soften. Fill with chicken mixture. Roll up. Arrange in greased 13x9 pan. Spoon remaining sauce over top. Sprinkle with remaining cheese.
4Bake for 25 min. or until bubbly. Garnish as desired.

About Chicken Enchiladas

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