Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 cups chopped cooked chicken (I like to use rotisserie chicken breast); 2 cups shredded monterey jack pepper cheese; ½ cup sour cream; 1 (4 1/2 ounce) canchopped green chilies, drained; ⅓ cup fresh cilantro, chopped; 8 flour tortillas (8 inch size); 8 ounces sour cream; 8 ounces green tomatillo sauce; sliced black olives; chopped tomato; shredded lettuce; sliced avocado; sliced green onion

Servings: persons

3 cups chopped cooked chicken (I like to use rotisserie chicken breast)
2 cups shredded monterey jack pepper cheese
½ cup sour cream
1 (4 1/2 ounce) canchopped green chilies, drained
⅓ cup fresh cilantro, chopped
8 flour tortillas (8 inch size)
8 ounces sour cream
8 ounces green tomatillo sauce
sliced black olives
chopped tomato
shredded lettuce
sliced avocado
sliced green onion

1
Stir together chicken, cheese, 1/2C sour cream, chiles, and cilantro.
2
Spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches Place seem side down in lightly greased 9x13 dish.
3
Coat the tops of enchiladas with cooking spray.
4
Bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned.
5
(if they've been in the fridge for a couple hours, they may take 45 minutes to bake).
6
Stir together sauce ingredients.
7
Once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 cups chopped cooked chicken (I like to use rotisserie chicken breast), 2 cups shredded monterey jack pepper cheese, ½ cup sour cream, 1 (4 1/2 ounce) canchopped green chilies, drained, 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.

Chicken Enchiladas

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