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Chicken Enchiladas

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

Ingredients

  • 2 cups diced cooked chicken
  • 2 cups 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 shredded cheddar cheese

Directions

  • Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13x9-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.
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Reviews

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Average Rating:
  • Mrs. Raz
    Oct 9, 2011

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

  • nanbechert
    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
    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
    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
    Mar 7, 2011

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

  • sg1
    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.

  • Isolda
    Jan 15, 2010

    No comment left