Chicken Enchiladas

Recipe by Deantini

This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven.

Top Review by Starrynews

Nice enchiladas! I wasn't sure what to expect with not having a sauce, but there was a nice creaminess from the salsa and sour cream on the inside. I had to make a substitution to corn tortillas to make it gluten free. Thanks for sharing! ZWT8

Ingredients Nutrition


  1. Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
  2. Shred chicken breast into semi-fine shreds.
  3. Preheat oven to 400°F.
  4. Assemble enchiladas having all ingredients prepared and in bowls makes it quick:.
  5. Smear a bit of sour cream over the tortilla (not too much).
  6. Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
  7. Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
  8. Roll up and place in glass baking dish.
  9. Continue until done.
  10. Sprinkle a bit of cheese over the rolled up enchiladas.
  11. Bake in oven for 25-30 min until golden and crunchy on top.
  12. Serve with salad, guacamole, sour cream and salsa.

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