Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless, Skinless Chicken Breasts; 1 Small Onion, Chopped; 3/4 cups Water Or Chicken Stock; 1/2 teaspoons Onion Powder; 1/2 teaspoons Garlic Powder; 1 teaspoon Chili Powder; 1/4 teaspoons Dried Oregano; 1/2 teaspoons Paprika; 1- 1/2 teaspoon Cumin; Salt And Pepper; 1 can Chopped Green Chilies (4 To 4.5 Oz Can); 1 Lime, Zest And Juice; 1 can (10.75 Oz. Size) Cream Of Chicken Soup; 1 cup Sour Cream; ⅓ teaspoons Chili Powder; 10 Tortillas; 2 cups Cheddar Cheese, Shredded; 1 can Green Enchilada Sauce, 10 Oz Can; 3 Green Onions, Chopped

Servings: persons

2 pounds Boneless, Skinless Chicken Breasts
1 Small Onion, Chopped
3/4 cups Water Or Chicken Stock
1/2 teaspoons Onion Powder
1/2 teaspoons Garlic Powder
1 teaspoon Chili Powder
1/4 teaspoons Dried Oregano
1/2 teaspoons Paprika
1- 1/2 teaspoon Cumin
Salt And Pepper
1 can Chopped Green Chilies (4 To 4.5 Oz Can)
1 Lime, Zest And Juice
1 can (10.75 Oz. Size) Cream Of Chicken Soup
1 cup Sour Cream
⅓ teaspoons Chili Powder
10 Tortillas
2 cups Cheddar Cheese, Shredded
1 can Green Enchilada Sauce, 10 Oz Can
3 Green Onions, Chopped

1
Place chicken, chopped onion, water, onion powder, garlic powder, chili powder, oregano, paprika, cumin, salt, and pepper into a crock pot.
2
Cook on high for 3-4 hours (or low for 7 hours).
3
Then pull the chicken out of the crock and put it on a cutting board.
4
Shred chicken with a fork and then put it back into the crock pot.
5
Add green chilies and lime juice and zest to the chicken.
6
Preheat oven to 350 F.
7
In a small bowl, combine soup, sour cream and chili powder.
8
Add 1 cup of this mixture into the chicken.
9
Spread the remaining soup mixture on the bottom of a large baking dish (or dishes).
10
Fill each tortilla with chicken mixture and sprinkle the chicken with cheese.
11
Roll the tortillas and place them seam side down in the baking dish.
12
Pour enchilada sauce evenly over filled tortillas.
13
Sprinkle remaining cheese on top.
14
Top with chopped green onions.
15
Bake 25 minutes (or you could freeze it at this point).

1097

kcal

Calories

Fat

Carbs

137

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

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 19 ingredients. The key ingredients include: 2 pounds Boneless, Skinless Chicken Breasts, 1 Small Onion, Chopped, 3/4 cups Water Or Chicken Stock, 1/2 teaspoons Onion Powder, 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