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    Chicken Enchiladas

    Chicken Enchiladas

    Photo by Kary W.

    Southern Living FEBRUARY 2000

    • Prep Time


    • Cook Time


    • Servings



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    • 3

      cups chopped cooked chicken

    • 2

      cups (8 ounces) shredded Monterey Jack cheese with peppers

    • ½

      cup sour cream

    • 1

      (4.5-ounce) can chopped green chiles, drained

    • cup chopped fresh cilantro

    • 8

      (8-inch) flour tortillas

    • Vegetable cooking spray

    • 1

      (8-ounce) container sour cream

    • 1

      (8-ounce) bottle green taco sauce

    • Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro


    Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray. Bake at 350° for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.


    More recipes by Kary W.

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