Chicken Enchiladas IV

Chicken Enchiladas IV

88 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  DTHUBER

“A yummy recipe for chicken enchiladas.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
  3. Bake for about 20 minutes, or until heated through.

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Reviews (88)

Rate This Recipe


For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time.

Holly Rader

Holly Rader

The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese.



My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and added shredded cheese on top. It was great

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Amount Per Serving (4 total)

  • Calories
  • 704 cal
  • 35%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 49.7 g
  • 99%
  • Cholesterol
  • 158 mg
  • 53%
  • Sodium
  • 821 mg
  • 33%

Based on a 2,000 calorie diet



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Cottage Cheese Chicken Enchiladas


next recipe:

Creamy Chicken Enchiladas