What's the secret to a good Chicken Enchiladas recipe? It's all about the enchilada sauce. Our sauce features mild, earthy ancho, complex pasilla and fruity guajillo chiles simmered with tomatoes, garlic and spices, all in one little can. But, if you'd rather buy all those ingredients separately...please don't. This recipe is too delicious to miss. Just mix chicken (you can use rotisserie chicken), the enchilada sauce, sour cream and Monterey Jack cheese and spoon into flour tortillas. Pour more enchilada sauce over the top, sprinkle with more cheese and bake. 35 minutes and 6 ingredients and great chicken enchiladas are ready! Have some picante sauce on hand instead? Try Picante Chicken Enchiladas.
Step 1
Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. Stir 1 can sauce, the chicken, 1/2 cup cheese and the sour cream in a bowl.
Step 2
Spoon a heaping 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining 1 can sauce over the filled tortillas. Sprinkle with the remaining 1/2 cup cheese.
Step 3
Bake for 25 minutes or until the enchiladas are hot. Sprinkle with the green onion before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
