Chicken-Chile Enchiladas

Top Review by Slewfoot Sue

Excellent easy enchiladas - Even tho I did not refrigerate -- also used mozzarella instead of cheddar so that the other flavors would not be drowned out. So good, so fattening, but I didn't care!

Ingredients Nutrition


  1. Cook chicken; reserve broth.
  2. Chop chicken.
  3. Grate onion and garlic into sour cream.
  4. Add a little stock to thin cream.
  5. Soften tortillas in hot oil; drain on paper towels.
  6. Wrap chicken and all but 1/2 cup cheese in tortillas.
  7. Place enchiladas in large baking dish.
  8. Mix green chilis into sour cream mixture and spread over enchiladas.
  9. Refrigerate at least 8 hours.
  10. Bake at 350F for 30-40 minutes.

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