Super Easy and Yummy Chicken Enchiladas

"My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!"
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by MsSally photo by MsSally
Ready In:




  • Cook chicken with poultry seasoning.
  • Cool completely.
  • Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
  • Saute onion in a saucepan.
  • Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
  • Remove from heat and add two cups cheese.
  • Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
  • In a 9 x 13 pan, place 1 cup of sauce.
  • Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
  • Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
  • Bake at 375 degrees for 20–25 minutes.

Questions & Replies

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  1. insurancedrummer
    Man, this was good. Made it last night with all "diet" ingredients. This will go into regular rotation at my house.
  2. yeschef1
    I tried this recipe when my sister came over and she liked it, but I didn't like the texture of the chicken in the food processor. I had chicken enchilda's in Mexico, and I was kind of going by that memory of how I liked them, but the north american version, although I'm sure is tasty, did not appeal to me personally.
  3. Camel_Cracker
    DH really loved these and wants to take some to work for lunch tomorrow. I enjoyed them as well beause they're so creamy and cheesy. Next time I make them, I will use lower fat cheese and add more diced chilies because they have such great flavor. Thanks!
  4. Yanni1
    I thought these were great! I halved the recipe and used big flour tortillas which made 3 BIG enchiladas. Made 2 additions: sauteed garlic with the onion and added handful of chopped cilantro to chicken and cheese. Great recipe as is and also great for adding ingredients to your liking. Thanks!
  5. Queen uh Cuisine
    Jen ....This was great!!! I did add extra green chilies :) other than that...made as posted. It sure makes a lot. I will try to freeze some.. Thanks again Jan for a great recipe :) Made for recipe swap #14 Au/Nz forum



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