Chicken Enchiladas

I had been craving Mexican food. Living out in the boondocks, you have to make your own. No chips are free dinner extra unless you want to drive 70 miles. So after a trip to Krause’s, I had the goods to come up with some lovely enchiladas. I looked at a few different recipes online and then combined them into something I thought I’d like. They turned out great.


Cheesy, a bit spicy and filled with Mexican flavored chicken. Yes please.


Chicken Enchiladas – makes 6 servings

  • 2 large chicken breasts – poached and shredded
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 Tbsp. oil
  • 1 cup sour cream
  • 1 – 10 oz. can RoTel
  • 1 – 4 oz. can diced jalapenos, drained (if you don’t care for the heat, sub a can of drained green chilies)
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/4 cup water
  • 2 cups shredded cheese, divided
  • 1 tsp. oil
  • 12-13 – 6” corn tortillas
  • 1 – 10 oz. can enchilada sauce
  • 1/3 cup sour cream
  • 3 sliced green onions, divided

1. Heat oil over medium-high heat. Add onion and sauté about 5 minutes until onions are just starting to brown. Add garlic and sauté one more minute. Add in sour cream, RoTel, jalapenos, chili powder, cumin, oregano, water and one cup cheese. Combine until cheese melts, remove from heat and set aside. Stir in your cooked, shredded chicken while the mixture cools.

2. Add a dash of oil to a small non-stick pan on medium-high heat. Add one tortilla at a time and heat both sides about 20 seconds per side to soften. Repeat with oil and tortillas as needed. Keep oil to minimal use. Stuff each tortilla with about 2 heaping Tablespoons of chicken fill, wrap and place seam side down in a sprayed 9×13 pan.

3. Preheat oven to 350. In the pan you sautéed the tortillas in, add the enchilada sauce, 1/3 cup sour cream and one green onion. Heat on medium heat until combined and sour cream is melted into the sauce. Remove from heat and cover the enchiladas evenly with the sauce. Top with remaining one cup of cheese.

4. Bake for 20-25 minutes until cheese is bubbling and just turning brown. Remove from oven and top with the other 2 green onions. Serve immediately.


I like to poach my chicken in chicken broth and cumin spices. It adds a lot of flavor and keeps the chicken super moist. Just use two forks to shred the chicken and set aside.


Put the oil in your pan and sauté your onion until it starts to turn brown and then add all the yummy garlic.


Add in sour cream, RoTel, jalapenos, chili powder, cumin, oregano, water and one cup cheese. Combine until cheese melts, remove from heat and set aside. Don’t forget to add your chicken into this mix!


By heating your corn tortillas a bit you make them nice and soft to wrap your chicken filling inside. Just place them in your pan, seam side down.


I had a nice little assembly line going here!


Adding the sour cream to the enchilada sauce just makes it a little more rich and a little pink in color too.


No worries though as they get smothered with the leftover cheese.


Bake until the cheese is nice and melted and the edges just start to get a bit crispy.


Serve up immediately.


Inhale. Man, I wish I had some of these right meow!






About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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9 Responses to Chicken Enchiladas

  1. These look so good! I am making them tonight!!

  2. LeAnn says:

    these look delicious!!
    I gotta convince D to have this for supper tonight 🙂

  3. Just finished eating supper! Very good recipe!

  4. Carla Borlaug says:

    Sarah. Thank you for this post. I’m going to try this recipe this weekend. It looks yummy!!

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