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Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chicken Enchiladas

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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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