Chicken Enchiladas Recipe

Mexican dishes are always a hit at our house. I went looking for something a bit different than the average tacos we usually make. I found this really yummy Chicken Enchilada recipe.

Chicken Enchiladas

The great thing about this recipe is if you are watching what you eat, you can swap out most these ingredients for low-fat or low-carb options. I personally didn’t add the onions, since I am not a huge onion fan.

Chicken Enchiladas Recipe
Prep time
Cook time
Total time
  • 16 oz. of Sour Cream
  • 1 can of Cream of Chicken Soup
  • 1 tablespoon of fresh, chopped Cilantro
  • 2½ cups of shredded cooked Chicken
  • 1 can of Mexican Rotel
  • 1 cup of chopped Onion
  • 8 to 10 Tortillas
  • 1 can of Green Chiles
  • 1 cup of shredded Colby Jack Cheese
  1. In a pan, heat up the sour cream, cream of chicken soup, and cilantro while stirring constantly. Heat through and set aside.
  2. In a skillet, add your chicken, Rotel, onions, and chiles. Heat until onions are transparent. If you don't add the onions, just heat to mix the juices.
  3. Tip: If you warm your tortillas before you wrap them, they will fold better.
  4. Place approx. 2 tablespoons of the chicken mixture in the center of a tortilla. Add a pinch of cheese.
  5. Wrap your tortilla like a burrito and place in a greased 8x11 pan, crease down. Repeat until you filled out your tortillas with all the chicken mixture.
  6. Pour the sour cream mixture over the tortillas and top with the remaining cheese.
  7. Place your pan in the oven at 350 degrees Fahrenheit and bake for 25 minutes, or until cheese is melted.

Inspiration for this recipe came from Skinny Mom

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