Rating: 4.5 stars
64 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish. 

Recipe by Southern Living February 2000

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

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  • Bake at 350° for 35 to 40 minutes or until golden brown.

  • Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Chef's Notes

Make this for a busy weeknight or even for celebrating Cinco de Mayo. Regardless of the occasion, these enchiladas are sure to please. Toppings, meat, and even sauce can vary for different desired taste and spice level.

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