Chicken Enchiladas

"Creamy, cheesy chicken enchiladas are perfect comfort food."
 
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photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Brenda. photo by Brenda.
Ready In:
1hr 5mins
Ingredients:
7
Yields:
6-10 torillas
Serves:
6-10
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ingredients

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directions

  • Boil chicken until cooked through.
  • Cool chicken then shred into small pieces.
  • Chop onion and combine with sour cream and shredded chicken in large bowl.
  • TO ASSEMBLE ENCHILADAS:

  • Lay out one tortilla.
  • Spread a small amount of enchilada sauce on tortilla.
  • Place 3-4 tablespoons of chicken mixture on tortilla.
  • Top with taco cheese (2 tablespoons).
  • Roll up tortilla and place seam side down into a 9x13 baking dish.
  • Repeat until chicken mixture is all used.
  • Cover enchiladas with remaining enchilada sauce and finish by topping them with an even layer of shredded mild cheddar cheese.
  • Bake in preheated 350°F oven for 30-35 until cheese is bubbly.
  • All cheeses, enchilada sauce and onion can be used in greater or lesser amounts to taste. Its almost impossible to ruin these!

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Reviews

  1. This was an easy way to make a tasty batch of enchiladas. I had the chicken already cooked so they went together in minutes. I adapted the recipe by adding a 4oz can of diced green chilies to the filling and using 1 cup of pepper jack cheese in place of one cup of the mexican blend. I also sprinkled the top with black olives and served with recipe #275428. Thank you for a lovely meal! Made for Fall PAC 2008
     
  2. This made for a delicious lunch today. I had shredded chicken in the freezer so these were a snap to put together. I halved the recipe and used burrito sized tortillas. It made 4 hearty enchiladas that fit nicely in a 9x9 baking dish. Thanks for sharing. *Made for Fall PAC 2008*
     
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