Chicken Enchiladas

15 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett 
Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Makes 4 to 6 servings
December 2011
RECIPE BY Southern Living

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.

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

*Monterey Jack cheese may be substituted.

Step 6

To Make Ahead: Prepare recipe as directed through Step 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

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Ratings & Reviews

Cynruthie's Review

MarionBeckley
October 07, 2013
The best enchilada ever either in or out of restaurant. I couldn't find green taco sauce so I used green enchilada sauce. I also returned the dish to the oven for 15 minutes after topping the enchiladas with the sour cream sauce to warm it. The next time I make it I plan to decrease the sour cream by probably half. If it turns out any better, I will jump in it and swim.:))

miraoli's Review

Cynruthie
March 01, 2013
N/A

LPSilvey's Review

maryneal
January 08, 2013
N/A

maryneal's Review

louisebannister
December 11, 2012
I am fairly a new cook and made this for my boyfriend one night and he and I loved it! I would definitely add some chopped avocado and tomatoes on the top.

Lovebobo's Review

GolferBabe21
November 22, 2012
Always a hit, so easy to make and healthy for Mexican food. I use corn tortillas, plain yogurt in stead of sour cream, and more tomatoes and cilantro in the filling and on top.

thompstr's Review

miraoli
September 05, 2012
N/A

steponme's Review

thompstr
August 26, 2012
Good, but but not great. I did alter the recipe's sauce; I didn't want the sour cream base sauce so I used green chile enchilada sauce (a family mbr. not a fan of sour cream). It was kinda of bland, maybe adding cumin to the chicken filling would help. Will make again with alterations.

tabithabea77's Review

petersdw
March 09, 2012
I made this for dinner the other night and it was a huge success!!! Loved it!!! It's so going in the family cookbook :).

baristasweetie's Review

tabithabea77
March 06, 2012
hands down 5 stars. These were easy to make and SO good. I used a rotisserie chicken to save time on the cooked chicken step, but didn't change anything else. This could easily feed 4 adults with 2 enchiladas per person and maybe a side of beans and/or rice. Yum!! I'll be making this again for guests :)

GolferBabe21's Review

Lovebobo
March 04, 2012
I made this exactly as the recipe was except for using low carb tortillas and it was delicious!