Chicken Enchiladas

READY IN: 35mins
Recipe by Sue Lau

I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!

Top Review by Chef Mary 54

I made this last night and made some changes. I didn't use the chicken soup, instead I added a can of chopped green chiles to the chicken along with guacamole and sour cream. I used green enchilada sauce and topped it all with black olives, minced onion and monterey jack. I wish I had used the red sauce as I really felt it was kind of flat, not spicy enough..will try Marks next time.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
  3. Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
  4. Heat oil in a skillet until hot.
  5. Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
  6. You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
  7. Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
  8. Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
  9. Repeat with remaining tortillas and filling.
  10. Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
  11. Sprinkle cheese evenly over the top.
  12. Garnish with the chopped onion and sliced olives, if desired.
  13. Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
  14. To serve, garnish with sour cream, if desired.

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