Recipe for Easy Chicken and Cheese Enchiladas | Almanac.com

Easy Chicken and Cheese Enchiladas

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Makes 4 to 6 servings.
The Old Farmer's Almanac EATS
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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, divided
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, divided

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

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

In a bowl, combine chicken and 1⁄2 cup of enchilada sauce, and stir. Add sour cream, parsley, onions, and salt and pepper. 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 casserole, seam side down. Repeat with remaining tortillas.

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

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