Easy Chicken Enchiladas Recipe

Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces; 1 medium onion, chopped; 1 teaspoon ground cumin; 1 teaspoon garlic salt; 1/2 teaspoon dried oregano leaves; 1 1/2 cups sour cream; 3/4 cup chopped roasted red bell peppers (from a jar); 1 (4.5 ounce) can Old El Paso chopped green chiles, drained; 3 cups shredded Mexican cheese blend; 2 (10 ounce) cans Old El Paso red enchilada sauce; 12 Old El Paso flour tortillas for burritos, 8 inch

Servings: persons

2 teaspoons vegetable oil
6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 (4.5 ounce) can Old El Paso chopped green chiles, drained
3 cups shredded Mexican cheese blend
2 (10 ounce) cans Old El Paso red enchilada sauce
12 Old El Paso flour tortillas for burritos, 8 inch

1
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
2
In 12-inch skillet, heat oil over medium-high heat.
3
Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center.
4
Stir in cumin, garlic salt and oregano.
5
Cook 1 minute longer; drain if necessary.
6
Pour chicken mixture into large bowl.
7
Reserve 2 tablespoons sour cream in small bowl; refrigerate.
8
Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
9
Spread heaping 3/4 cup chicken mixture on center of each tortilla.
10
Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
11
Top each baking dish evenly with enchilada sauce.
12
Sprinkle with remaining 1 1/2 cups cheese.
13
Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
14
Bake about 50 minutes or until enchiladas are hot.
15
Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

1906

kcal

Calories

Fat

239

Carbs

101

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces, 1 medium onion, chopped, 1 teaspoon ground cumin, and more.

Yes, Easy 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!

Easy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions