Everybody loves Enchiladas

Everybody Loves Enchiladas

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Susan Oppat


Everybody, but everybody, loves these creamy, cheesy enchiladas!


★★★★★ 1 vote

30 Min
20 Min


  • 3
    bone-in, skin-on chicken breasts (they'll stay more moist)
  • 2 c
    chicken broth (not bouillon)
  • 8 oz
    shredded sharp cheddar cheese
  • 16 oz
    sour cream
  • 2 Tbsp
    olive oil
  • 2 clove
    minced garlic
  • 12 oz
    jar medium salsa (or to your taste)
  • 29 oz
    can tomato sauce
  • 1/4 tsp
    dried oregano
  • 1 tsp
  • ·
    warm cooking oil
  • ·
    corn tortillas

How to Make Everybody loves Enchiladas


  1. Pre-heat oven to 350 degrees.

    Poach chicken lightly in broth – do NOT boil. (Use broth for another recipe.) Bone, skin, and shred meat. Mix with cheese and sour cream, and set aside.
  2. Heat 2 T olive oil in a large skillet. Stir-fry onion, garlic and oregano, just until onion is translucent. Do not brown. Add salsa, tomato sauce and salt, and simmer until thickened.
  3. Spread 1/4 c. of salsa mix on the bottom of 9 x 13'' pan,

    Dip tortillas in separate warm oil, one by one, to soften. Dip a tortilla in salsa mix, lay on a board, and top with 1/4 c. of chicken mix across the middle. Roll it up,and lay it seam-side down in the prepared pan.

    Repeat until chicken is gone.

    Cover all with the rest of the salsa mix.
  4. Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.

Printable Recipe Card

About Everybody loves Enchiladas

Regional Style: Mexican

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