Chicken Enchiladas

Chicken Enchiladas

Meal type Main Dish
Region Mexican


  • 3 Cups Chicken (Grilled or Boiled)
  • 2 Cups Monterey Jack cheese with peppers
  • 1 can Green Chilies
  • ⅓ Cup Chopped Cilantro
  • ½ Cup Sour Cream
  • 1 tablespoon Santa Fe Seasoning
  • 1 Can Enchilada Sauce
  • 1 Jar Salsa
  • 1 Package Flour Tortillas (Medium Size)
  • 1 teaspoon Salt and Pepper


  • 1 Whole Jalapeno Pepper


Mix chicken, grated cheese, sour cream, finely chop Jalapeno pepper, chilies, cilantro, and ½ of the can of enchilada sauce. If the mixture looks dry you can add a little chicken broth to the mixture.
Scoop about a half cup into each tortilla and roll up. In a greased baking dish put the rest of the sauce. Then lay the enchiladas on top of the sauce in the baking dish. I use spray oil and coat the top of the tortillas lightly. Bake uncovered for 30-40 minutes at 350 degrees.
While tortillas are baking take a cup of sour cream and mix with equal amount of salsa for topping. When I have time I try to make this while the chicken is boiling. The longer it sits the better it is.
Serve the enchiladas hot and you can also sprinkle grated cheese on top or guacamole.

December 4th, 2011 Posted by | Mexican, Recipes | no comments

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