There are so many different recipes for enchiladas out there, but every once in a while you come upon one that is worth holding on to! This is one of those recipes! The homemade enchilada sauce makes these unique and very delicious. Next time you’re having guests, if you make these you’ll be the host worth remembering!
Chicken Enchiladas
Ingredients
- 6 chicken breasts cubed
- 3 8 oz cans tomato sauce
- 3 pkgs McCormick enchilada mix
- 4 c. water
- 1 large bag monterey jack cheese
- 1 large bag mild cheddar
- 4 oz sour cream
- 1 bag large tortillas
- Cayenne pepper
- Garlic salt
- Black pepper
- Onion powder
Instructions
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Preheat oven to 350 F.
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Boil cubed chicken breast until white, drain, and rinse.
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Shred chicken in a large bowl, add sour cream, and 1 c. of cheese; mix together well. Sprinkle chicken mixture with each spice, one at a time. Depending on your preferred spice level use as much or as little cayenne. Mix together incorporating all spices well.
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Prepare enchilada mix, according to directions using the McCormick packets; decrease water to 4 cups instead of 4 1/2. Once enchilada sauce is ready, add 1/2 c. to chicken mixture for extra flavor. Mix well.
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Cover the bottom of a 9x13 baking dish with a thin layer of enchilada sauce. Paste each side of a tortilla with sauce, then add chicken mixture and roll up. Continue until baking dish is full.
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Cover with enchilada sauce and top with cheese. Bake for 20 minutes or until cheese is melted.
Recipe Notes
Adapted from My friend, Kristy
lynnette
Macros are not right. This is way more than 1 carb. Tortilla alone is more than one.
Lindsey Pearce
These were amazing! Best home made enchiladas ever. The chicken is good just on a tortilla with some cheese and heated in the microwave. Very good.
Very yummy!!! My husband added tortilla chips to it to make it crunchy. He has this thing with crunchy food?!? Anyways, it was a great way to “mop” up the rest of the sauce. :)