Chicken Enchiladas Recipe
Chicken Enchiladas Recipe photo by Taste of Home
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Chicken Enchiladas Recipe

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Everyone I know in Texas has a favorite "Tex-Mex" meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings


  • 2 cups diced cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 to 8 tortillas (8 inches)
  • SAUCE:
  • 1 medium onion, diced
  • 1/2 green pepper, diced
  • 1 tablespoon vegetable oil
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 387 calories, 20g fat (10g saturated fat), 71mg cholesterol, 978mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 25g protein.


  1. Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes. Yield: 6-8 servings.
Originally published as Chicken Enchiladas in Country Extra May 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Mrs. Raz User ID: 5543585 15450
Reviewed Oct. 9, 2011

"Loved it. I love the chicken enchilada recipes with the cream sauces but this was a nice change."

nanbechert User ID: 5542072 15730
Reviewed Aug. 30, 2011

"Never had an enchilada in my life. After almost fifty years of wedded bliss, I ventured out, made it and it was delicious. Turned the oven off after 30 min., put on the cheese and let it sit for 15 min. Yummy!!!!"

jmkasprak User ID: 2880256 15444
Reviewed Jul. 27, 2011

"We thought this recipe was very good. The sauce didn't have enough "mex" flavor for me, so next time I'll add some cumin. I used pepper jack cheese ... yum. I skipped the cheddar on top to cut back the calories, and we didn't miss it."

rachelguenther User ID: 5889180 40019
Reviewed Mar. 30, 2011

"I thought it was pretty good, but there is too much parsly in the chicken, I would cut it in half. And maybe top with sour cream. I will make this again just with these few changes!"

jenrunn User ID: 5712696 40317
Reviewed Mar. 7, 2011

"Every one in my household except for the 2 year old loved this meal."

sg1 User ID: 4775535 39858
Reviewed Feb. 17, 2010

"This is the best chicken enchiladas I have ever tasted. My family loves this recipe! In fact my daughter has requested that I make them for her birthday dinner."

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