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


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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)
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


  • 1Chop chicken up and mix with soups, onion, olives, and all seasonings in a large skillet.
  • 2Simmer for about 10 minutes and add 1/3 of the cheeses and 1/2 the sour cream.
  • 3Fill 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.
  • 4Bake covered at 350 for 45 minutes.
  • 5Top with remaining cheeses and bake uncovered for about 5-10 minutes until cheese is melted.
  • 6Serve 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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