Chicken Enchiladas

Chicken Enchiladas Recipe

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Gail Arthur


Time consuming to prepare but very worth it. You can make it as dry or moist as you want. Another recipe I created. I hope you enjoy it!

★★★★★ 1 vote
6 to 8 or more
30 Min
30 Min


1 pkg
boneless, skinless chicken breasts
1/2 can(s)
cream of chicken soup
1 small
container sour cream (or less)
1 small
can green chilies
2-4 can(s)
green chili enchilada sauce
1 large
packages shredded monterey jack cheese
1 pkg
corn tortillas
2 Tbsp
chopped garlic (the kind in the jar is fine to use)

How to Make Chicken Enchiladas


  • 1Gently simmer the chicken in a large pot. Don't boil them because it will cause them to be tough. Drain, cool a bit before chopping or shredding them (however you choose to do it). Place in a large mixing bowl.
  • 2Add the can of green chilies, the garlic, 1/2 can of cream of chicken soup, the sour cream, and a handful or more of the shredded cheese to the chicken.
  • 3Spoon a little of the enchilada sauce into the bottom of the casserole dish to prevent sticking. Dip the corn tortillas in the enchilada sauce, spoon a little of the mixture into the tortilla and roll up. Place it seam side down in the casserole dish. Continue dipping, filling, and rolling until the casserole dish is full. Pour a little of the enchilada sauce over it and put the cheese over the top. Bake at 350 degrees until it is golden brown and bubbling.

Printable Recipe Card

About Chicken Enchiladas

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