Chunky chicken enchiladas

Chunky chicken enchiladas

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves six

This chunky chicken enchilada recipe is a perfect dinner or potluck dish.


  • 2 tablespoons olive oil
  • 1/4 cup green onion, chopped
  • 1 large tomato, chopped
  • 2 cans chicken chunks, drained
  • 1 large jalepeno, 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.
  3. Add onion and saute until tender.
  4. Add chopped tomato, chicken chunks and jalepeno. Cook until heated thoroughly.
  5. Heat tortillas in microwave for a few seconds.
  6. Fill each tortilla with chicken mixture and shredded cheese; roll.
  7. Place rolled tortillas in a lightly greased 9x13 baking dish.
  8. Mix tomato sauce and salsa in bowl. Pour over enchiladas.
  9. Sprinkle with remaining shredded cheese, cover with foil and bake for 25 minutes.
  10. Top with sour cream and diced tomatoes.


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