Chicken Enchiladas

Michelle Hickey


My mother made this quite a bit as I was growing up. It is very tasty and the cumin adds great flavor.


☆☆☆☆☆ 0 votes

30 Min
45 Min


  • 4
    chicken breasts (boiled and deboned)
  • 1 medium
    onion (chopped)
  • 3-4 Tbsp
  • 8 oz
    monterey jack cheese (grated)
  • 1 tsp
    red pepper
  • 8 oz
    cheddar cheese (grated)
  • 10
    flour tortillas
  • 3 can(s)
    cream of chicken soup
  • 1 small
    can black olives (chopped) - optional
  • 1-2 Tbsp
    chili powder
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 16 oz
    sour cream

How to Make Chicken Enchiladas


  1. Chop chicken up and mix with soups, onion, olives, and all seasonings in a large skillet.
  2. Simmer for about 10 minutes and add 1/3 of the cheeses and 1/2 the sour cream.
  3. Fill tortillas and roll up. RESERVE about 1 to 1 1/2 cups of the filling and once your tortillas are filled and placed in a baking pan, spread the remaining topping over them.
  4. Bake covered at 350 for 45 minutes.
  5. Top with remaining cheeses and bake uncovered for about 5-10 minutes until cheese is melted.
  6. Serve topped with sour cream and picante sauce if desired.

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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