Simple Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Cuisine: Mexican
Serves: 12 servings
Ingredients
  • 4 C shredded Monterrey Jack or Cheddar cheese, divided
  • 2 cans (19 oz. each) red enchilada sauce
  • 2 cans (4 oz each) chopped green chilies (optional)
  • 2 C soup cream, divided
  • 1 T sugar
  • 2 t ground cumin (or taco seasoning)
  • 8 cups cooked, shredded chicken (grocery store rotisserie chicken works great)
  • 24 flour tortillas (8 inch)
Instructions
  1. Heat oven to 400 degrees.
  2. In a large bowl, combine 2 cups cheese, 1 can enchilada sauce, all green chilies, 1 cup sour cream, sugar and cumin.
  3. Stir in cooked chicken.
  4. Lightly spray two 13" x 9" baking dishes with non-stick cooking spray.
  5. Place one tortilla on a clean work surface. Spread ⅓ cup filling along center of tortilla, gently roll, and place seam-side down in dish.
  6. Repeat the process until all ingredients have been used.
  7. Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining cup of sour cream, and sprinkle remaining 2 cups of cheese over that. Bake in heated oven 15 minutes or until the enchiladas are heated and bubbling.
Notes
When I make this recipe, I bake one pan of enchiladas for supper and stick the other pan of enchiladas in the freezer (before baking). When I'm ready to use, I increase baking time by 15 minutes.
Recipe by The Gingham Apron at https://www.theginghamapron.com/simple-chicken-enchiladas/