Chicken Enchiladas Recipe

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Chicken Enchiladas

Petrice Balkan


Everyone raves every time I make these. My grown children will come home just to have this meal.

★★★★★ 2 votes
1 Hr
1 Hr


chicken breasts, boneless and skinless
8-10 inch tortillas
1 can(s)
old el paso enchilada sauce 10 oz can
1 can(s)
small can (7oz) of diced green chilies
1 can(s)
small can (7oz) diced tomatoes (rotell or hernandez)
1 pkg
sharp or mexican blend shredded cheese
8 oz
sour cream
1 can(s)
old el paso refried beans (w sausage if you can find it)
1 medium
onion diced
1/2 can(s)
black olives diced
jalapeño pepper diced
1 small
red/yellow pepper diced
banana pepper diced


1cook chicken breasts until the meat shreds. I like to pressure cook the breasts for 10 minutes. Then they shred easily.
2Mix together, shredded chicken, sour cream, refried beans, 1 cup of shredded cheese, 1/2 of each - diced onion, olives, jalapeño pepper, red/yellow pepper and banana pepper.
3In sauce pan mix enchilada sauce, green chillies and diced tomatoes. Heat through. Add 1 cup of sauce mixture to shredded chicken mixture. Mix thoroughly.
4Take tortilla and spoon on chicken/sauce mixture, top with handful of shredded cheese. Roll tortilla and place in glass pan (PAM it first). I sometime use toothpicks to keep the tortilla shells rolled up. Repeat this for all eight tortilla shells.
5Pour remaining sauce mixture over the rolled tortillas. Top with remaining diced onions, olives, jalapeños, peppers, etc.
6Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and bake additional 30 minutes until done.
7Serve with Spanish Rice and Enjoy!

About this Recipe

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