Chicken Enchilada Recipe

It doesn’t take a kitchen wiz to make tasty chicken enchilada recipes. As you’ll see, these sumptuous dishes aren’t that difficult to cook.

Chicken Enchilada with Green Chile Sauce


A dozen corn tortillas
4 cups of chicken (shredded)
16 oz of cheese (shredded)
1 onion (medium chopped)
2 garlic cloves (minced)
Sour cream
For the green chile sauce you’ll need the following:
1 onion (chopped)
1 piece of garlic
1/3 cup of oil
3 cups of chicken stock
1 cup of sour cream
1 tsp of salt
2 cans of green chile
1/3 cup of flour


Put the oil in a saucepan. Sauté the onion and garlic until the onion turns transparent. Toss in the cup of flour. Keep stirring until it gets hot. Add the chicken stock.

Stir until the sauce of this chicken enchilada recipe thickens. Put the green chile in the sour cream and stir it. Add as much salt as necessary.

Put some cooking oil in the skillet. Put the tortillas in it for a
few seconds, just enough to tenderize them. Set them on paper towels. When they have cooled, cut into four parts with a knife. Preheat the oven to a temp of 350 degrees. Put the green chile on the baking dish.

Place the tortillas on top of it. Put a third of the chicken meat on it. Add a layer of cheese on top. Put green chile sauce over it. Repeat the layering process. Top the tortillas with cheese. Bake until this tasty chicken enchilada recipe gets bubbly. This will take anywhere from 25 to 35 minutes.

Chicken Enchiladas Laced with Cheddar


Oil (1 tbsp and ¼ cup)
2 cans of green chile peppers (chopped)
Clove garlic (large, crushed)
28 ounce can of tomatoes (drained)
Juice in the tomato can
½ tsp of oregano
2 cups of sour cream
4 cups of chicken (shredded)
2 cups of cheddar cheese
15 corn tortillas
2 tsp of salt


Put the tablespoon of oil in the frying pan. Toss in the garlic and chile peppers. Sauté until the garlic gets soft. Add the tomatoes to the pan. Throw in the onions, salt, oregano, and half a cup of tomato liquid. Remove the cover. Allow this chicken enchilada recipe to simmer for half an hour. Put some water if it thickens too quickly.

Set the shredded chicken in a bowl. Add the sour cream and cheese to the chicken. Put the remaining cup of cooking oil in a skillet. Turn it to medium high heat. Put the tortillas in there for a few seconds. When the tortillas get soft, remove them from the skillet.
Place them on paper towels. Fill the tortillas with the chicken.

Put all the tortillas in a pan with the seam side facing downwards.
Pour the tomato sauce over the enchiladas. Bake it for 20 minutes at a temp of 350 degrees. Note: this dish can be heated again in the oven if you won’t be eating all of it.

These chicken enchilada recipes can be prepared and cooked by anyone. You just need to give it a try.

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