Chicken Enchiladas

Peggy Bockler


This recipe came from Carol Faklaris.


★★★★★ 1 vote

30 Min
40 Min


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  • 2
    large whole chicken breasts, poached & shredded
  • 1 tsp
  • 1
    7 oz. can chopped green chiles
  • ·
    juice of 1 lime
  • 1/4 c
    chopped cilantro
  • 1 tsp
    garlic powder
  • ·
    ground black pepper
  • 10
    flour tortillas
  • 1 can(s)
    green enchilada sauce
  • 3 c
    cheddar or mexican blend cheese
  • ·
    sour cream
  • ·
    shredded lettuce
  • ·
    chopped tomatoes

How to Make Chicken Enchiladas


  1. Mix shredded chicken and the next 6 ingredients in a bowl.
  2. Fill tortillas with chicken. Roll up and place in a 9 x 13 dish.
  3. Once the pan is full, pour enchilada sauce over the enchiladas and then sprinkle with cheese.
  4. Cover with foil and bake in a 350ยบ oven for 40 minutes or until heated through. Serve with sour cream, lettuce and tomatoes.
  5. NOTE: I cook the chicken in a crockpot for 4 hours on HIGH.

Printable Recipe Card

About Chicken Enchiladas

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

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