Southern Living
Prep Time
20 Mins
Bake Time
30 Mins
Yield
Makes 4 to 6 servings

Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

How to Make It

Step 1

Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

Step 2

Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

Step 3

Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Ratings & Reviews

Sherry McNeil
October 17, 2015
i modified the recipe with a homemade green chile sauce and used mexican cheese and corn tortillas way better if you ask me...Ive also never seen enchiladas made with flour tortillas im from the southern tip of texas. Good luck hope the modifications work for you :)

zeehamm's Review

Amanda
October 02, 2010
Being from the Southwest, I know that you do not use flour tortillas to make enchiladas. We use them for burritos, quesadillas, etc., but not anything that requires a sauce such as enchiladas. Corn tortillas work and taste much better and you do not get that gummy texture that you do with flour. Would probably be food with corn tortillas. Thanks.

Kenlee
October 17, 2015
I modified the recipe i used a homemade green chile sauce, mexican asadero cheese, and corn tortillas. Im also from the southern tip of texas just a hop skip and a jump from the mexican border i have never seen enchiladas made with floor tortillas. the only thing ive ever really seen done with flour is grilled burritos smothered in a sauce

Dunwoody Mom

pmarie
August 19, 2017
My family loves this dish.  I have made it several times I mix hot enchilada sauce with mild for the perfect spice,

Jowanda's Review

Cathe59
July 15, 2010
I could have given it a much higher rating if you had used corn tortillas. Enchiladas should be made with the corn tortillas for a better taste and healthier eating! I thought this was suppose to be a Cooking Light recipe. I will serve it again substituting with corn tortillas. You've lost credibility with me.

barb51's Review

PaTerv
August 16, 2009
This was one of the worst recipes if not the worst dish I have ever prepared. It was terrible. I threw out most of them. I will never makes these again.

Honeybez's Review

norahwynn
August 16, 2011
Can you freeze corn tortillas?

laurawagner's Review

leslie
January 17, 2011
this is an easy recipe to make and to double if you need a good quanitity of food for a party. They always go over well! I will make it a day ahead and leave it in the fridge and bake it when the time comes. They also freeze well so I always make a double batch so I have left overs. I bag them 3 or 4 together in the freezer and pull them out, dump sauce, spinkle cheese and pop them in the oven! Since my kitchen space is VERY limited I also typically use a rotisserie chicken from the grocery store.

Cathe59's Review

laurawagner
May 04, 2014
N/A

norahwynn's Review

1TNGal
October 21, 2013
N/A