Fiesta Chicken Enchiladas

Total Time
45mins
Prep 15 mins
Cook 30 mins

I can't take the credit for this recipe but it's really good and quick and easy to make.....it was discovered in a cookbook I bought from our school to help out with a classmate of my daughter who has CF (the classmate not my daughter) the cookbook is called:Country Cookin,For a Cure great fundraiser they done here and has lots of great recipes!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
  3. In a large bowl,combine chicken,sour cream,chilies,onions and salt.
  4. Stir in one cup of cheese.
  5. Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
  6. Roll up tortillas and place seam side down in prepared baking dish.
  7. Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
  8. Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
  9. Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
  10. hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.

Reviews

(4)
Most Helpful

So great. The filling is wonderful. I didn't have green onions on hand so I used chopped red onions. I liked that the sauce was so easy. I did just like you suggested and used one can of red enchilada sauce and then one can of green enchilada sauce on top. I liked that this didn't have a creamy sauce. Made me feel like I was saving some calories except that I added extra monterey jack! I will definitely make again. Thank you!

*Shelly* December 23, 2003

Loved these enchiladas! I used leftover cooked chicken thigh meat for this. I added a little cumin to the filling and I over-measured that cheese, as usual. ;) These were super easy and delicious. Thanx for sharing!

*Parsley* December 19, 2011

This is very similar to the method that I use to make my enchiladas. I have recently used Crockpot Chicken Taco Meat (Recipe #4957), but have also used leftover grilled chicken that I have shredded. I seldom use green onion, and instead use finely diced red or yellow onion. I also like to use all red enchilada sauce and combine it with some of my homemade salsa for more of kick. I love chicken enchiladas served with shredded lettuce, diced tomato, more onion, sour cream and guac. This is perfect comfort food for us.

Ms B. March 21, 2006

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