Chicken Enchiladas I

1,614 Reviews 99 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Debbie Donham
Recipe by  Debbie Donham

“This is a quick and easy recipe. Good for quick suppers.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Reviews (1,614)

Rate This Recipe
Patrick
1437

Patrick

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa)

OneSweetShannon
1157

OneSweetShannon

This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!

PackerBacker
654

PackerBacker

This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of ground cayenne pepper to spice it up. I also use very little water and about half of the recommended tomato sauce. For a rich and creamy flavor, try adding a few tablespoons of cream cheese and some Monterey Jack--it's wonderful! I've also added refried beans to these enchiladas and they turned out great. Overall, this recipe needed some modifying to suit my tastes (I also used red enchilada sauce rather than salsa), but it's a good base for the best chicken enchiladas I've made yet!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 498 cal
  • 25%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 49.7 g
  • 16%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

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