Ultimate Yummiest Ever Chicken Enchiladas

READY IN: 1hr 5mins
Recipe by Kimke

These are the ultimate in delicious.

Top Review by Erindipity

My husband preferred this recipe more than I did, but it was good. I followed the directions exactly using canned enchilada sauce. I didn't find the filling too gooey. The left overs were placed in single serving plastic containers for lunches. We did find you have to let the enchiladas thaw before reheating or the edges dry out. I also place a couple of uncooked enchiladas without sauce in a zip top bag and froze. I took them out and thawed overnight when I wanted to make a quick single serving dinner. I pour sauce over at that time and baked as directed.

Ingredients Nutrition


  1. Pour 1/2 cup enchilada sauce into 13x9x2-inch glass baking dish.
  2. Mix 1 3/4 cups sour cream, softened cream cheese, chilies, green onions, 1/2 cup cilantro and cumin in large bowl.
  3. Mix in chicken and 1 cup cheddar cheese.
  4. Season filling to taste with salt and pepper.
  5. Spoon generous 1/2 cup filling down center of each tortilla.
  6. Roll up each tortilla, enclosing filling.
  7. Arrange enchiladas seam side down in prepared dish.
  8. (This can be prepared ahead, covered and chilled.) Preheat oven to 350°F.
  9. Pour enchilada sauce over enchiladas.
  10. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.
  11. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
  12. If desired, top with remaining sour cream and garnish with cilantro, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a