Photo: Becky Luigart-Stayner; Styling: Buffy Hargett 
Hands-on Time
15 Mins
Total Time
45 Mins
Makes 4 to 6 servings

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.

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

Ratings & Reviews

Cynruthie's Review

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

March 01, 2013

LPSilvey's Review

January 08, 2013

maryneal's Review

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

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

September 05, 2012

steponme's Review

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

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

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

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