Everybody Loves Enchiladas Recipe

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Everybody loves Enchiladas

Susan Oppat


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

★★★★★ 1 vote
30 Min
20 Min


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


1Pre-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.
2Heat 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.
3Spread 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.
4Bake 20 minutes. Serve with cooked or Spanish rice, and refried beans on the side.

About this Recipe

Regional Style: Mexican