Chicken Enchiladas

READY IN: 50mins
Recipe by Good Cook Wanda

Easy to make,my family love this.

Top Review by Sydney Mike

Although I do use canned chicken to make a fast tuna/chicken salad at times, I used 3 large cicken breasts that had been baked the day before! I also cut back on the amount of cumin & also used green chili peppers instead of the jalapeno ~ Guess that really did change things a bit! Anyway, THESE EHCHILADAS WERE GREAT, & the recipe, a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition


  1. Combine first 7 ingredients in a skillet over medium heat for 15 minutes.
  2. Remove from heat and mix in sour cream.
  3. Fill each tortilla with 1/4 c meat mixture and roll up tightly.
  4. Place tortillas in a 13 x 9 pan coated with cooking spray.
  5. Cover pan with foil and bake at 350 degrees for 15 minutes.
  6. Meanwhile, make sauce by combining last five ingredients in a sauce pan.
  7. Place over low heat until bubbly, stir frequently.
  8. Remove foil from pan and top with sauce.
  9. Bake additional 10-15 minutes.

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