Chicken Enchiladas

Chicken Enchiladas Recipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

 

Chicken Enchiladas are a favorite Tex-Mex one-dish meal for most families. They're an easy make-ahead meal that can be frozen for up to one month. Think about these enchiladas when time is tight.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Ingredients

3 cups chopped cooked chicken
2 cups (8 oz.) shredded pepper Jack cheese*
1/2 cup sour cream
1 (4.5-oz.) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
1 (8-oz.) bottle green taco sauce
1 (8-oz.) container sour cream
Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro

Preparation

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up.

2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

3. Bake at 350° for 30 to 35 minutes or until golden brown.

4. Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

*Monterey Jack cheese may be substituted.

To Make Ahead: Prepare recipe as directed through Step 2. Cover with aluminum foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Steps 3 and 4.

Note:

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note