Chicken Enchiladas

Susan Dahl


I make this about once every couple months. Always have leftovers , so I freeze and then just ad the sauce (
red or green ) when I feel like having them. Recipe is from Betty Crockers Cook Book


★★★★★ 1 vote

3 to 4
1 Hr
45 Min


  • 4
    chicken thighs cooked with skin on then removed when shredded
  • 1 medium
  • 1 can(s)
    green chilies
  • 1 pkg
    cream cheese
  • 1 Tbsp
  • 1 tsp
    chili powder
  • dash(es)
    garlic powder
  • dash(es)
  • 1 large
    can red or green enchilada sauce
  • 10 medium
    corn tortillas
  • 8 oz
    mexican blend shredded cheese
  • 1 small
    can of sliced black olives
  • 2 Tbsp

How to Make Chicken Enchiladas


  1. Chop onion and put 1 tablespoon of butter in pan and saute' until transparent. Remove from heat and add a tablespoon of green chilies, stir together.
  2. Season Thighs with garlic powder, pinch of salt and pepper and cook in a tablespoon of butter until juices run clear about 25 min. each side. Let cool and shred.
  3. Mix shredded chicken, onion mixture, cream cheese, cumin, chili powder and some milk to make a paste. Put about 2 to 3 tablespoons in tortilla and fold sides in and roll up putting seam on bottom. Spray Pam in 13x9 inch baking dish with either red or green enchilada sauce coating bottom of pan. Add tortillas and pour rest of sauce over enchiladas. Cover with foil and bake in 375 oven for 40 minutes. Remove from oven remove foil add cheese , green chilies and olives and bake uncovered for 5 to 10 minutes more. let cool about 10 minutes. ENJOY!!!

Printable Recipe Card

About Chicken Enchiladas

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

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