Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups enchilada sauce (recipe below); 3-4 grilled chicken breasts, diced; 1/2 cup thinly sliced green onions; 3/4 cup shredded cheddar; 3/4 cup shredded monterey jack; 1/4 cup sour cream; 1/4 cup chopped fresh cilantro; 12-16 corn tortillas; Enchilada Sauce; 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 2 tbsp chili powder; 1 tbsp ground cumin; 1 14 oz can chicken broth; 1 8 oz tomato sauce; 1 tsp salt; 1/4 tsp garlic powder

Servings: persons

3 cups enchilada sauce (recipe below)
3-4 grilled chicken breasts, diced
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
1/4 cup sour cream
1/4 cup chopped fresh cilantro
12-16 corn tortillas
Enchilada Sauce
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tbsp ground cumin
1 14 oz can chicken broth
1 8 oz tomato sauce
1 tsp salt
1/4 tsp garlic powder

1
Heat oven to 350 degrees.
2
Prepare enchilada sauce. [Heat oil in a saucepan. Stir in flour & chili powder. Cook for 1 minute. Add remaining ingredients. Bring to boil & simmer for 10 minutes.] Pour 1/2 cup or so of sauce in large pyrex dish.
3
In a medium bowl, mmix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, & cilantro. Stir in 1/2 cup enchilada sauce. Set aside.
4
Wet a paper towel and fold over 1 tortilla. Microwave on high 12-15 seconds. Spread 2 heaping tbsp filling in tortilla and roll. Place in prepared pan seam side down. Repeat with remaining tortillas until all filling is used. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over enchiladas. Bake until bubbling, 15-20 minutes.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups enchilada sauce (recipe below), 3-4 grilled chicken breasts, diced, 1/2 cup thinly sliced green onions, 3/4 cup shredded cheddar, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions