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Chicken Enchiladas recipe

These creamy cheesy chicken enchiladasare sure to be added to your family’s list of favorite dishes.A great recipe for leftover chicken or turkey.

Recipe: Chicken Enchiladas

2 cups chopped cooked chicken
2 cups (8 ounces) shredded Wisconsin medium cheddar cheese -divided use
2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese – divideduse
1 cup dairy sour cream
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
10 (6-inch) flour tortillas, warmed for easier rolling
1 1/2 cups enchilada sauce
1/2 cup sliced black olives
1/4 cup minced green onion

  • Combine chicken, 1 cup cheddar cheese,1 cup Monterey Jack cheese, sour cream and seasonings; mix well.
  • Spread 1/4 cup chicken mixture on eachtortilla; roll up tightly.
  • Pour 1/2 cup enchilada sauce on bottomof 12×8-inch baking dish. Place enchiladas in baking dish, seamside down; top with remaining sauce and cheese.
  • Bake at 350°F (175°C) for 20 minutesor until thoroughly heated. Top with olives and green onion.

    Makes 10 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    We made this exactly as written except my husband pre-cooked the chicken breast on the grill. A delicious, healthy enchilada and an easy recipe to make- exactly 8 enchilada s! We did use an extra cup of cheese. We used the red sauce. Even Better! Thanks again! I see lentils as an alternative to black beans, but the recipe does not indicate whether the lentils are cooked before putting them in the enchiladas.. I assume they would be cooked but want to be sure. If cooked, do you prepare them in any special way?

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