Easy Chicken and Cheese Enchiladas

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AS Food Studio/shutterstock
Makes 4 servings.
The Old Farmer's Almanac EATS

Easy Chicken and Cheese Enchiladas

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We’re huge fans of chicken and cheese enchiladas! They’re our go-to meal to transform chicken into something fabulous! Easy to make, easy to clean up, and always a winner.

3 cups homemade or store bought enchilada sauce
4 cups well-chopped cooked chicken
1⁄3 cup sour cream
2 tablespoons finely chopped parsley or cilantro
2 tablespoons minced onion
salt and freshly ground black pepper, to taste
8 to 10 corn tortillas
3 cups shredded sharp cheddar or pepper jack cheese

Preheat the oven to 350°F. Lightly oil a large, shallow casserole.

Ladle 3⁄4 cup of enchilada sauce into the casserole and spread it evenly across the bottom. Set aside.

Put the chicken into a large bowl, add 1⁄2 cup of enchilada sauce, and stir. Add the sour cream, parsley, onion, and salt and pepper, to taste. Stir and set aside.

Soften the tortillas.

Working with one tortilla at a time, spread a portion of chicken filling across the center. Sprinkle with 2 tablespoons of cheese and roll up the enchilada. Place in the casserole, seam side down. Repeat with the remaining tortillas.

Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and bake for 25 to 30 minutes, or until bubbly.