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Chicken Enchiladas

Recipes >> One Dish Meals >> Chicken Enchiladas

Chicken Enchiladas


(Public for All)

different take on enchiladas


  • 1 chicken, boiled and deboned
  • 1 8 oz container sour cream
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes
  • 2 dozen corn tortillas
  • 1 - 1 1/2 c. grated cheddar cheese
  • vegetable oil


Cut up one chicken, boil until tender, debone. Pour sour cream, soup, and Rotel into blender. Mix until well blended. Fry tortillas one at a time on both sides just until slightly cooked but not crispy. Place into a greased 9" x 13" casserole dish. Put about 1 T chicken, 1 T. sauce mix into tortilla and roll up with seam on bottom. Continue until all chicken in used. Pour remaining sauce over enchiladas and top with grated cheese. Bake in 350 degree oven until bubbly.

Note: Amount of chicken you put into each tortilla will determine how many enchiladas you will be able to make. One chicken usually makes between 1 1/2 - 2 dozen.





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Bonnie Kirkpatrick

Bonnie Kirkpatrick

Influences: health, husband, Mother, friends

Location: Sugar Land, Texas

Favorite Piece of Cooking Equipment: iron skillet

Favorite Recipes: Apricot fried pies, Coconut macaroons

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