Everybody loves Enchiladas

Everybody Loves Enchiladas Recipe

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Susan Oppat


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


★★★★★ 1 vote

30 Min
20 Min


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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


  • 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.

Printable Recipe Card

About Everybody loves Enchiladas

Regional Style: Mexican

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