Chicken Enchiladas

enchiladasI love Chicken Enchiladas. Last year, I was working at a business where our training class had a pot luck, and my good friend, Danielle, brought homemade chicken enchiladas. This recipe is close to hers, and I think you’ll like it too.

Total time: 55 mins
Prep time: 20 mins
Cook time: 35 mins

Yield: 6 servings


  • 2 cups chopped cooked chicken
  • 1 16 oz container Sour Cream, divided
  • 1 8 oz package shredded colby & monterey jack cheese, divided
  • 1 16 oz chunky salsa, divided
  • 2 tbs chipped cilantro
  • 12 6-8-inch flour or corn tortillas


  1. Preheat oven to 350°.
  2. Mix chicken, 1 cup of the sour cream, 1 cup of the cheese, 1/4 cup of the salsa, and cilantro in a mixing bowl.
  3. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up. Place, seam-side down, in 13×9-inch baking dish. Top with remaining salsa; cover.
  4. Bake for 30 minutes, then remove and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Serve with remaining sour cream. Garnish with additional chopped cilantro.
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