Ll's Favorite Chicken Enchiladas

Recipe by Lavender Lynn
READY IN: 1hr 30mins


  • 2
    lbs chicken breasts, boneless and skinless
  • 12
    cup Mexican seasoning (Mexican Seasoning Mix , I used the whole recipe minus the red peppers)
  • 1
    small onion, chopped finely (optional)
  • 1 12
    lbs cheese, grated (I use mexican combination or monterey jack)
  • 28
    ounces red enchilada sauce (I use mild or use medium if you like things hotter, I use El Pato brand)
  • 24
    ounces sour cream (I have used regular and low-fat)
  • oil for frying tortilla
  • guacamole


  • This recipe uses 2 13x9 pans. 12 enchiladas per pan.
  • Bake at 350F for 35 minutes total.
  • Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
  • Cook the breasts on broil for 5 minutes on each side.
  • Let the breasts cool for 15 minutes.
  • Chop the chicken breasts finely. Set aside.
  • If using onions add them to chicken .
  • Combine enchilada sauce and sour cream in large saucepan. Heat on low.
  • Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
  • Put 4 serving spoons of sauce in the bottom of pan.
  • Dip tortilla into sauce mixture on both sides of tortilla.
  • Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
  • Wrap up and proceed with the next 11 tortillas.
  • Set this pan aside and proceed with the rest of enchiladas in other pan.
  • Divide the leftover sauce over the the enchiladas in both pans.
  • Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
  • Cover with foil. At this point I refrigerate one pan for later in the week.
  • Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
  • Remove from oven and let set 10 minutes.
  • Serve with guacamole.