Easy Enchiladas Recipe

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4.5 17 23
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What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 4 cups shredded cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 2 cans (10 ounces each ) green enchilada sauce
  • 1-1/2 cups half-and-half cream, divided
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese
  • Shredded lettuce and chopped tomatoes, optional


  1. In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through.
  2. In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Easy Enchiladas in 2017

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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antiem1947 User ID: 7414172 133841
Reviewed Sep. 19, 2013

"Didn't think we would enjoy it but I was surprised they were yum-o and very simple to make... Enjoy!!!"

shecooksalot User ID: 5888460 155410
Reviewed May. 1, 2013

"I didn't think that I would like these because they seemed too simple, but they were very delicious and the whole family declared it a keeper! I like it because it is such an uncomplicated recipe. I will be making this again!!!"

rrdeleon92 User ID: 5509395 81562
Reviewed Apr. 19, 2011

"I loved these. I have been searching for a good chicken enchilada recipe for a long time. I didn't think there was enough of the salsa and sour cream mixture though. Next time I will make a little more so the enchiladas aren't as dry and they have a little more flavor."

annegirl1919 User ID: 5871937 97949
Reviewed Mar. 22, 2011


u006264 User ID: 5723235 169381
Reviewed Mar. 17, 2011

"Excellent taste and easy to make. Will also now try it with hamber,"

jtedhpackerfan User ID: 5727883 77937
Reviewed Dec. 28, 2010

"family favorite - I make this all the time!"

Mommaof3DempseyGirls User ID: 5441227 157125
Reviewed Oct. 15, 2010

"This recipe is really good. The first time I made it, my husband had a hard time with it because the filling was too rich for him, and he's the type who can pack it away and loves just about anything. So the next time I made it, I reduced the cream cheese by half, and then added 2 tbsp cottage cheese and 2-3 tbsp sour cream to the cream cheese and chicken mixture. Also, for the chicken, I just used my leftover slow-cooker whole chicken meat from the night before. I then used the enchilada sauce recipe from the Tacoritos recipe from Taste of Home, and those enchiladas were the BOMB!! I don't think I will ever make a different recipe when I want chicken enchiladas."

aug2295 User ID: 4631582 172478
Reviewed Sep. 26, 2010

"These were delicious! I loved the cream cheese instead of the usual cream of chicken soup. Definitely will make again and again."

November Betsy User ID: 4305368 108775
Reviewed Sep. 2, 2010

"These are wonderful. They're a new family favorite. We've even played with the recipie a little, substituting green enchilada sauce for the salsa, and adding some reduced fat refried beans before we roll them up. Delicious!"

keverwann User ID: 1807985 170384
Reviewed May. 19, 2010

"This is sweeter than the recipe I normally use to make enchiladas; not better, just different. Used 12 corn tortillas that I softened by frying in oil instead of the flour tortillas. We would have preferred less sour cream and salsa mixture; it was a little strong. Only used about 1 1/4 cups of cheese. Added some leftover spinach into the chicken mixture, which added nice color. Served with refried beans and a salad."

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