Fiesta Chicken Enchiladas

Submitted by strawberryjane

"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!"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 2 (10 ounce) cans mild enchilada sauce (I use one of the green sauce and one red sauce)
• 2 cups chopped cooked chicken, you can buy the already chicken in the cans to save time
• 1⁄2 cup sour cream
• 2 (4 ounce) cans chopped green chilies, undrained
• 1⁄3 cup chopped green onion
• 1⁄4 teaspoon salt
• 2 cups shredded monterey jack cheese
• 10 flour tortillas (6-7")

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

[Shelly]

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!

 

[*Parsley*]

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!

 

[Ms B.]

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.

 

[chemekristen]

This was the easiest Chicken Enchilada Recipe I could find. I made it for my roommates. Only 6 larger tortillas fit in my pan, but one was enough for a serving with rice & beans. I used medium Enchilada sauce and it was pretty darn spicy. This is a great recipe for an easy enchilada!