Real Recipes From Real Home Cooks ®

chicken enchiladas

(2 ratings)
Recipe by
Petrice Balkan
Audubon, MN

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

(2 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For chicken enchiladas

  • 4
    chicken breasts, boneless and skinless
  • 8
    8-10 inch tortillas
  • 1 can
    old el paso enchilada sauce 10 oz can
  • 1 can
    small can (7oz) of diced green chilies
  • 1 can
    small can (7oz) diced tomatoes (rotell or hernandez)
  • 1 pkg
    sharp or mexican blend shredded cheese
  • 8 oz
    sour cream
  • 1 can
    old el paso refried beans (w sausage if you can find it)
  • 1 md
    onion diced
  • 1/2 can
    black olives diced
  • 1
    jalapeño pepper diced
  • 1 sm
    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!

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