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Chicken Enchiladas

This is one Chicken Enchilada recipe for the books. Throw this on your menu, and make it as soon as possible. You can thank me later.
Course Main Course
Cuisine Mexican
Keyword Chicken Enchiladas
Prep Time 22 minutes
Cook Time 20 minutes
Total Time 42 minutes
Servings 10
Calories 186 kcal
Author Yvonne

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

  1. Preheat oven to 350 F.

  2.  Boil cubed chicken breast until white, drain, and rinse.

  3. 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.

  4. 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.

  5. 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.

  6. Cover with enchilada sauce and top with cheese. Bake for 20 minutes or until cheese is melted.

Recipe Notes

Adapted from My friend, Kristy

Nutrition Facts
Chicken Enchiladas
Amount Per Serving
Calories 186 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 92mg31%
Sodium 197mg9%
Potassium 522mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 110IU2%
Vitamin C 1.7mg2%
Calcium 25mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.