Recipe: Chicken Enchiladas

I love Tex-Mex foods – enchiladas, tamales, burritos, fajitas, etc. It’s all good. One of my favorite Tex-Mex foods to cook at home is chicken enchiladas. I’ve tried various recipes, made changes, combined recipes, etc. all in the search for a recipe that had just what I wanted. This recipe is what I’ve come up with to satisfy my chicken enchilada cravings. This recipe makes up a large amount of enchiladas… the leftovers are good too.

Servings: 8 (2 enchiladas per person)
Prep Time: 40 minutes
Cook Time: 30 minutes

Ingredients (* ingredients fresh from our garden)
2 chicken breasts, cooked and shredded
4-5 tomatoes*, diced or 1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 jalapeños*, seeded and chopped or 1 can (7 oz) diced green chiles
1 tablespoon olive oil
1 container (16 oz) sour cream
12 teaspoon ground cumin
1 tablespoon fresh chopped cilantro* or 12 tablespoon dried cilantro
1 cup homemade cream of chicken soup or 1 can (10.5 oz) cream of chicken soup
16 fresh, small tortillas (I use flour tortillas from the bakery in a local grocery store)
2 cups shredded Colby and Monterey Jack cheese blend

1. Cook chicken. I prepared my chicken using this Perfect Chicken recipe from The Recipe Crayon Box. Adjust your seasonings as you would like your meat seasoned for a Tex-Mex meal.

2. In a medium saucepan, combine the sour cream, cream of chicken soup, cumin, and cilantro. Heat the mixture thoroughly, then reduce heat to low until ready to use. For the cream of chicken soup, I used this Homemade Cream of Chicken Soup recipe from Our Best Bites.

Saucepan with sour cream, cream of chicken soup, cumin, and cilantro.
Sour cream, soup, cumin, and cilantro.

Saucepan with sour cream sauce.
Heat sour cream sauce.

3. In a large pan, add olive oil and sauté onions. Then add the chicken, tomatoes, and jalapeños/green chiles. Heat thoroughly.

Pan with chicken, onions, tomatoes, and jalapeños.
Chicken, onions, tomatoes, and jalapeños.

4. Fill each tortilla with roughly 2 tablespoons of the chicken mixture. Top with 1-112 tablespoons of shredded cheese.

Tortilla with chicken mixture topped with cheese.
Add chicken mixture to tortillas and top with cheese.

5. Roll each tortilla and place it in a greased 9×13 glass baking dish. The baking dish should hold 16 small enchiladas.

Baking dish with sixteen small chicken enchiladas.
Chicken enchiladas without sauce.

6. Spread the sour cream sauce over the enchiladas and top with the remaining cheese.

Baking dish with chicken enchiladas topped with sour cream sauce and cheese.
Chicken enchiladas with sour cream sauce and cheese.

Baking dish with chicken enchiladas topped with sour cream sauce.
Chicken enchiladas with sour cream sauce.

7. Bake the enchiladas at 350°F for 25-30 minutes.

Cooked chicken enchiladas on a plate.
Chicken Enchiladas


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