Chicken Enchiladas

READY IN: 50mins
Recipe by Mary in LA.

It's easier to make these enchiladas at home and cheaper.

Top Review by mianbao

These are very good! I appreciate the fact that the recipe includes one for the sauce, which is not available where I live. I roasted the chicken and made the sauce one day, and then made the enchiladas two days later. I used 5 whole fresh green, not very hot chilies, and will increase the number to 8 next time. I did soften the corn tortillas in hot oil, which seemed a little tricky, but not so terribly so. I only had 10 tortillas, so probably overstuffed my enchiladas. I am enjoying them very much. Thank you very much for sharing this recipe with us.

Ingredients Nutrition


  1. To make enchilada sauce: Heat canola oil in saucepan, stir in flour and chili powder and cook for 1 minute.
  2. Add cumin, chicken broth,tomato sauce,salt and garlic powder, bring to a boil and then simmer for 10 minutes.
  3. It makes 3 cups To make enchilada's: Heat oven to 350 degrees.
  4. In bowl mix chicken, green onions, 1/2 cup cheddar cheese,1/2 cup monterey jack chesse, sour cream, chiles and cilantro.
  5. Stir in 1/2 cup of enchilada sauce.
  6. Season with salt and pepper if desired.
  7. Set aside.
  8. Heat 1/2 inch of canola oil in pan.
  9. Fry torillas, one at a time, until soft (10 seconds pre side).
  10. Drain on paper towels.
  11. Spray 9 inch x 13 inch baking dish with no stick cooking spray, spread small amount of sauce in bottom of dish.
  12. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up.
  13. Place seam down, side by side in prepared dish.
  14. Pour remaining sauce over, top with remaining cheeses and bake until bubbling.
  15. 15 to 20 minutes.
  16. Garnish with extra sour cream, sliced green onion and chopped cilantro.

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