Saucy Chicken Enchiladas

"I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat."
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
photo by Hey Jude photo by Hey Jude
Ready In:
12 enchiladas




  • Enchilada sauce directions:

  • Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
  • Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
  • Filling.
  • Heat oven to 350°F.
  • Prepare enchilada sauce below.
  • In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
  • Stir in 1/2 cup enchilada sauce.
  • Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
  • Fry tortillas, one at a time until soft (10 seconds per side).
  • Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
  • Spread small amount of sauce in bottom of dish.
  • Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
  • Place seam side down, side by side in prepared dish.
  • Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
  • Garnish with extra sour cream, sliced green onions and chipped cilantro.

Questions & Replies

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  1. Excellent recipe. I made as stated, except left out the salt, didn't have green onions, so I sauted a 1/2 cup of reg. onions, and left out the cilantro (don't care for it), and it was delicious. I used leftover chicken from Kittencals-Best-Blasted-Rapid-Roast-Whole-Chicken. There's just the two of us, but I made the whole recipe, we ate four and I froze the rest for when I have "the boys" over for dinner. DH's 2 friends that can reallllllllly eat. I'm sure they will love it.
  2. I no longer have to travel to New Mexico for my favorite style of enchiladas! Tasty red sauce is hard to find in Texas restaurants. These really did hit the spot. The only change I would make is to use half the salt suggested (this comes from someone who can't get enough salt). I can't wait to make this again!
  3. OUTSTANDING enchiladas!!!! If you are on looking for an excellent, delicious, on-point enchilada recipe, stop looking and make these. My boyfriend and I are huge fans of Mexican food, and we like it on the authentic side. None of those "mexican casserole" type dishes where they want you to throw in taco seasoning and some meat and call it Mexican. Ugh. Our fav enchiladas come from a taqueria downtown where we live, and my boyfriend says he prefers these over the taqueria. This recipe is so yummu, from the red sauce that is full of flavor and easy to make, to the simple ingredients added into the chicken mixture.. comes out perfect. I don't understand some of the other reviews, where some people literally take every ingredient and substitute it. How can you write a so/so or negative review when you change everything? I don't change one thing about this recipe and it comes out divine. Instructions are well written. Make these.
  4. OHMYGOSH!! This is my new fave!! I have been looking for a decent chicken enchilada recipe forever that wasn't just soup and sour cream, chicken and chilis (ick). This was FABULOUS! Everyone loved them. The only substitutions I had to make was I ran out of sour half sour cream, half whipped cream cheese. To die for. I couldn't quit eating the filling. I tried to make up for that by not frying the tortillas, just warming in microwave, but they kept falling apart. Can't wait to have more left over chicken so I can make these again and do it exactly right. The sauce is perfect (no salt added due to other reviews) and I am stoked to try cheese and/or beef enchiladas now. Served w/#35956 Refried Beans. Yum!!!!
  5. Made a half a batch of these and I did add some garlic and jalapenos to the chicken filling, had to use flour tortillas (didn't have corn) and then followed the rest of the directions...Very Very Good! Served with Recipe#318416#318416 by Chef#916598#916598 and sides of sliced avocado, olives and sour cream. Will make again...thank you!


  1. This seems like a good base recipe. I didn't feel like going out shopping so I made some substitutions. Added extra chili powder because the sauce seemed bland and added cocoa powder and a little raw sugar. Didn't use any salt. Didn't use green chilis. I used chicken thighs instead of breasts and coated them with chili powder and baked them covered on 250 for about 45 minutes prior to shredding. I used flour tortillas instead of corn. I used pepper jack cheese. Turned out really good. Kids ate it up too (used cheddar for them). I would have used some red pepper flakes if they weren't eating.
  2. This is WONDERFUL. I used fresh garlic and onion and sauteed in oil before adding flour when making the sauce and also used garlic and white onion in place of green in the filling. I added cumin, chili powder, & mexican seasoning to the chicken also, and a jalapeno for more kick. The only thing I will change next time is less salt in the sauce. It was on the salty side, (this coming from someone who LOVES salty foods!) Thanks for the great recipe, I will be making this again and again!



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