Chicken-Chile Enchiladas

Total Time
Prep 0 mins
Cook 0 mins

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.


Most Helpful

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!

Slewfoot Sue July 28, 2007

Wow! These were good! I used flour tortillas instead of corn and also added a little adobo seasoning to the sour cream mix.I only used five flour tortillas since they are larger than corn tortillas and they fit perfectly into a 8 X 8 X 2 baking pan. The recipe didn't state when to add the last 1/2 cup of cheese so I baked the enchiladas for 30 minutes and then added the rest of the cheese and baked for 10 mins. more. Turned out great! Thanks for the recipe Gilcat2!

Babs7 June 02, 2005

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