Chicken enchiladas are always a hit with our family, and this recipe is a simple yet tasty version. If you like more heat, add some chopped jalapeño chile peppers to the mixture along with the milder peppers. I sometimes add extra cheese and sour cream to the chicken filling. A rotisserie chicken is an excellent choice, making these enchiladas nearly effortless. Roll them up, pop them in the oven, and bake!
Chicken Enchiladas
Make amazing chicken enchiladas with this simple recipe. Add your favorite toppings and enjoy a tasty, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken
- Method: Bake
- Cuisine: Mexican
Ingredients
Scale
- 1 cup chopped onions
- 2 large cloves garlic (crushed)
- 2 tablespoons vegetable oil
- 2 (14.5-ounce) cans diced tomatoes
- 1 (4-ounce) can chopped green chiles, drained
- 1 teaspoon dried leaf oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon sugar
- 2 cups diced cooked chicken
- 1 1/2 cups shredded cheddar jack cheese, divided
- 3/4 cup sour cream, divided
- 6 to 8 flour tortillas, or corn
- Guacamole, optional
- Garnish: sliced black olives, optional
Instructions
- Heat the oven to 400 F.
- In a skillet heat oil and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally.
- Combine 1/2 cup of the sauce with the chicken, 1/2 cup of shredded cheese, and 1/4 cup of sour cream; set aside.
- Spread about half of the remaining sauce in a 9-by-13-inch baking dish.
- Add about 1/4 cup of the chicken mixture to a tortilla and roll it up; place it in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining sauce over tortillas.
- Sprinkle with the cheese.
- Bake for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream or guacamole and garnish with sliced olives if desired.
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