chicken enchiladas

chicken enchiladas

  • Prep:
  • Cook Time: 25 min
  • Total: 25 min
  • Serving: Serves 6

Here's a quick and easy South of the Border recipe for chicken enchiladas. Olé!


  • 2 tablespoons olive oil
  • 1/4 cup green onion, chopped
  • 1 large tomato, chopped
  • 2 cans chicken chunks, drained
  • 1 large jalepeño, chopped
  • 12 corn tortillas
  • 8-ounces cheddar cheese, shredded
  • 1/2 cup tomato sauce
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 medium tomato, diced


  1. Preheat oven to 325 degrees F.
  2. Heat oil in a skillet; add onion and sauté until tender; add chopped tomato, chicken chunks, and jalepeño; cook until heated thoroughly.
  3. Heat tortillas in microwave for a few seconds; fill each tortilla with chicken mixture and shredded cheese; roll. Place rolled tortillas in a lightly greased 9 x 13-inch baking dish.
  4. Mix tomato sauce and salsa in bowl; pour over enchiladas; sprinkle with remaining shredded cheese; cover with foil and bake for 25 minutes.Top with sour cream and diced tomatoes.


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