Chicken Enchiladas

by Todd Leonard CEC on August 12, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


A festive Mexican dish.

Serves: 8

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Total Time:
Prep Time:
Cook Time:
50 min
15 min
35 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.





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  1. In a bowl, mix all filling ingredients except cheese and let sit for at least 5 minutes. Sauté mixture in small amounts in a very hot skillet to brown and caramelize. Set aside, let cool, and fold in ¾ c. cheese.
  2. In a medium-size saucepan, sauté garlic in butter until softened. Add remaining sauce ingredients except sour cream, cheese, and cornstarch slurry. Bring to a simmer for about 5 minutes or until starting to thicken.
  3. Blend mixture in blender until smooth. Pour back into pan.
  4. Mix cornstarch slurry, add to sauce, and simmer for 2 minutes. Remove from heat and fold in sour cream and cheese.
  5. Mix 1 cup of sauce with filling. Stir lightly without breaking up chicken. Fill each tortilla with ¼ cup filling and roll up.
  6. Place enchiladas in 9x13 baking dish. Cover with remaining sauce and sprinkle cheese over top.
  7. Bake at 350?F for 15–20 minutes, until bubbly and browned.