Gerry's Chicken Enchiladas

Gerry's Chicken Enchiladas


"This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!"

Ingredients 1 h 55 m {{adjustedServings}} servings 718 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 718 kcal
  • 36%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
  4. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
  5. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
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Reviews 410

  1. 496 Ratings


My husband and I thought these were outstanding. As good if not better than any I've ever had at authentic Mexican restaurants - and I consider myself an enchilada connoisseur. I used half of a large poblano chile pepper which are very mild in flavor and heat. You will not need a full 1/2 pint of cream. A lot of it went to waste. I had much more than 2-1/2 cups of liquid in the end so I measured 2 cups for the bottom of the 9/13 pan and dumped the rest. For me, the recipe made 9 enchiladas, stuffed to the hilt. My husband called me at work today to tell me how good even the leftovers were and asked how soon could we make these again. Thanks Gerry for a definite keeper.


This is the best recipe for chicken enchiladas I have found so far. Simmering the chicken in tomatoes, chile peppers and creamy soup adds so much flavor to the traditional chicken enchiladas. My husband and I have had this twice so far and the second time I used hot enchilada sauce and it made it extra spicy!


This is one of the greatest Sunday night dinners; well worth the lengthy prep(easy though). I marinated the chicken in a fajita sauce (powder packet), and it tasted great. Spicy enough to satisfy the boyfriend, and mild enough so that I could eat it. My boyfriend hates tomatoes, so I processed the tomato/chile mixture, and that worked out great. What I do is boil the chicken for 15-20 minutes, then shred it with two forks, then I pour in the fajita seasoning with water, leave for several minutes, the pour out the excess. Then I follow with the mixing (no cooking, just baking). THANKS GERRY!