Chicken Enchiladas

Chicken Enchiladas Recipe

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Vickie Parks


This is my "go to" recipe for making enchiladas at home. A few times I've used flour tortillas when it's all I had on hand and it worked out OK (though I know corn tortillas are traditionally used for enchiladas). But otherwise I have stuck to the recipe and have always had great success. It's so delicious. The fresh toppings on top are what make this recipe so good.


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4 (two enchiladas per serving)
15 Min
35 Min


  • 3 c
    cooked chicken, shredded
  • 8 oz
    monterey jack cheese with peppers
  • 1/2 c
    sour cream
  • 4 1/2 oz
    can chopped green chilies, drained
  • 1/3 c
    fresh cilantro
  • 8 (8-inch)
    corn tortillas
  • ·
    vegetable spray
  • 8 oz
    container sour cream
  • 8 oz
    bottle green taco sauce (or green enchilada sauce)

  • 1 large
    tomato, diced
  • 1 large
    avocado, chopped or thinly sliced
  • 2
    green onions, chopped
  • 7 oz
    can sliced black olives, drained
  • 1/2 c
    chopped cilantro

How to Make Chicken Enchiladas


  1. Stir together the shredded chicken, pepper Jack cheese, sour cream, drained green chilies, and 1/3 cup chopped cilantro.
  2. Place tortillas on flat surface. Spoon chicken mixture evenly over each tortilla, and roll up tortillas. Arrange rolled tortillas in a lightly greased 13x9-inch baking dish. Coat tortillas with vegetable cooking spray.
  3. Bake at 350° for 35 to 40 minutes or until golden brown.
  4. Stir together sour cream and taco sauce. Spoon sour cream sauce over the hot enchiladas, then sprinkle toppings on top. Serve immediately (while still hot).

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican

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