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Chicken Enchiladas

Chicken Enchiladas

Southern Living SEPTEMBER 2005

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Bake:30 Minutes


  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided
  • 2 cups Seasoned Shredded Chicken
  • 3/4 cup sour cream
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 8 (8-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1 (10-ounce) can enchilada sauce
  • Garnishes: chopped fresh cilantro; thinly sliced, seeded tomatoes


Stir together 1 cup shredded Monterey Jack cheese, chicken, sour cream, and green chiles. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13- x 9-inch baking dish. Brush tops of rolled tortillas evenly with butter.

Bake, uncovered, at 350° for 15 minutes or until lightly browned. Pour enchilada sauce evenly over top, and sprinkle evenly with remaining 1 cup cheese. Bake 15 more minutes or until bubbly. Garnish, if desired.


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Chicken Enchiladas recipe