Chicken Enchiladas

Chicken Enchiladas Recipe

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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


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  • 4
    chicken breasts, boneless and skinless
  • 8
    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
  • 1
    jalapeño pepper diced
  • 1 small
    red/yellow pepper diced
  • 1-2
    banana pepper diced

How to Make Chicken Enchiladas


  1. cook chicken breasts until the meat shreds. I like to pressure cook the breasts for 10 minutes. Then they shred easily.
  2. Mix 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.
  3. In sauce pan mix enchilada sauce, green chillies and diced tomatoes. Heat through. Add 1 cup of sauce mixture to shredded chicken mixture. Mix thoroughly.
  4. Take 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.
  5. Pour remaining sauce mixture over the rolled tortillas. Top with remaining diced onions, olives, jalapeños, peppers, etc.
  6. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and bake additional 30 minutes until done.
  7. Serve with Spanish Rice and Enjoy!

Printable Recipe Card

About Chicken Enchiladas

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

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