Read reviews (10)
Rate recipe
A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.
Nutritional Facts 1 serving (1 each) equals 663 calories, 39 g fat (23 g saturated fat), 144 mg cholesterol, 1,160 mg sodium, 39 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Easy Chicken Enchiladas in Country Woman January/February 2002, p33
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 22, 2013 by newrecipejunkie
Just made this 2 nights ago and we enjoyed it. I have to agree with several other reviews: it is on the bland, not spicy, side but that's good for us. We don't like hot spicey foods. And, it did take longer to prepare. Also, I had more filling than tortillas. I bought another package of 6" tortillas yesterday and will have the dish again tonight......if I can stop sneaking fingerfuls out of the bowl of leftover filling! I actually think the filling would be good spread on crackers. I'll make this again but will wait until I have more people.
Reviewed on Jan. 11, 2013 by doreensanzone
First of all, this took a lot longer than 15 minutes to prepare. I found it pretty bland. My husband liked it, but our college-age son gave it a thumbs-down. I won't be making it again.
Reviewed on Nov. 04, 2012 by KRJ1382
I have been making this recipe for years. The first time I made it, I thought it was a little bland, so now I add Sazon Goya with Culanto y Achiote (Coriander and Annato), a little of my favorite hot sauce and some Adobo. Oh, and I only use about a cup of sour cream. This makes it 100 time better and everyone in my family always asks for the recipe. I also cook the chicken in a skillet, with some Mexican seasonings and add the chillies once the chicken is cooked....make the sauce separate and add a few Tablespoons to the skillet. Then, spray the baking pan, spread a thin layer of the sauce on the bottom, fill the tortillas with chicken mixture, layer in the dish and top them with the remaining sauce and lots of cheese. I have also added black olives and green onions to the top....AMAZING!!!
Reviewed on Mar. 05, 2012 by karlajsam
I have made this dish for many carry-in dinners at work and at family functions. Each time multiple people ask for the receipe!
Reviewed on Nov. 21, 2011 by megnicholl
I have made this recipe quite a few times both for family and friends. It is delicious!
Reviewed on Jun. 15, 2011 by jensen427
gross. tasted like chicken casserole in a tortilla. furthest thing from mexican if you are looking for authentic.
Reviewed on May. 02, 2011 by polywogmom
These were great and we loved them. Only thing different I added the second time I made them was another can of Cream of Chicken Soup and a cup of sour cream. I added this to the top of the enchiladas before baking to keep them from drying out. Then added the final cheese. Yumm.
Reviewed on Oct. 20, 2010 by tinker159357
I use ground beef instead. Makes 12. My family's fvorite Sunday dinner!
Reviewed on Mar. 30, 2010 by j_eavou
REALLY bad for you! but REALLY tasty!!!!!!
Reviewed on Oct. 18, 2009 by mommyto3boys
We love these! So yummy! Every time we have them, we like them more! I've made them using canned chicken breast, too. It made about 15 enchiladas.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013