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    You are in: Home / Recipes / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Chicken Enchiladas. Photo by The Flying Chef

    1/8 Photos of Chicken Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Kittencalskitchen's Note:

    To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :)

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees F.
    2. 2
      Grease a 13 x 9" baking dish.
    3. 3
      In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
    4. 4
      Heat a skillet to medium-high heat with 2 tbsp oil.
    5. 5
      Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
    6. 6
      Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
    7. 7
      Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
    8. 8
      Sprinkle with the grated cheese.
    9. 9
      Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
    10. 10
      Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on April 16, 2009


      Delicious! The sour cream sauce is what makes it. Even though I used parsley instead of cilantro it came out fabulous. I also used enchilada sauce instead of the salsa. I can't imagine making enchiladas without it. The one criticism I have is that even with reduced fat sour cream and reduced fat cheese, this recipe is not exactly low fat......LOWER fat maybe, but definitely not low fat. To make it even lower fat, use half or less the amount of oil called for, and forego the cheese entirely (or use much less). The first time I made these I didn't use any cheese at all and with the sour cream sauce and enchilada sauce for moistness, it still came out great. I'll definitely be making these again and again. Thanks.

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    • on September 05, 2014


      I think we missed the enchilada sauce in this. We thought these were ok but I think next time I would add a mild enchilada sauce to it. Just our personal preference.

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    • on September 16, 2008


      I made this a couple of days ago but have only just got round to reviewing it now. This was a wonderful enchilada recipe, it was so quick and easy and the flavour was awesome. I did not top with tomatoes as I did not have any but otherwise I made as is. I mixed the chicken in with the sauce mixture and spread the whole lot down the centre, rolled sprinkled with cheese baked and then just topped with a little extra salsa and sour cream. I served over some Mexican rice I made. I will be keeping this one for sure, it is a great after work fast meal, just buy a cooked barbecued chicken from the store shred meat and voila a tasty dinner in no time. A great post Kittencal!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 298.5
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 5.3 g
    Cholesterol 45.3 mg
    Sodium 609.7 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 2.3 g
    Sugars 2.8 g
    Protein 15.9 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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