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Chicken Enchiladas

There are several meals I like to make with leftover roasted chicken and one of them is enchiladas. If your family doesn't leave you with leftover chicken, pick up a rotisserie chicken, allow to cool, de-bone and use for several recipes. You can freeze cooked chicken  in small Ziploc bags.

  • 1/2 chopped onion
  • 1/4 chopped green pepper
  • 1 - 2 tablespoons butter
  • 2 c roasted chicken, cubed
  • 7 oz can green chili peppers, chopped
  • (OR canned jalapeno peppers - I use about 10 slices, chopped fine
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon cumin
  • 1 teaspoon Mexican spices
  • ½ teaspoon coriander or chili powder
  • 1/4 teaspoon salt
  • 1 1/2 cups chicken broth (OR dissolve 1 bouillon cube in 1 1/2 c hot water)
  • 1 cup tomato sauce
  • ½ cup sour cream
  • 2 cups jack cheese, (OR cheddar), divided

10 small soft flour tortillas

  1. In saucepan, cook onion and pepper in butter until tender.
  2. Combine onion mixture with chicken and chili peppers in a bowl.
  3. In saucepan, melt 2 Tbsp butter blend in flour, spices and salt with whisk; adding broth and tomato sauce, stirring until bubbly. Remove from heat; stir in sour cream and 1/2 the cheese.
  4. Stir half the sauce into chicken mixture in bowl.
  5. Spread a thin layer of sauce over bottom of baking dish.
  6. Soften tortillas by warming and fill each with some chicken mixture. Roll up.
  7. Arrange filled tortillas in baking dish.
  8. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
  9. Bake, covered, at 350 F for 25 min or until bubbly.
  10. Serve with Spanish rice, baked beans and veggies with a sour cream dip.


  1. Nice...and a terrific way to 'use up' leftovers! Hmmm...I have vegetarian chili leftovers... could pop a smidge or two spoonfills in with that green pepper, chili and onions and then go crazy with that sauce...sounds like a plan! Thanks

  2. You can never have too many chicken enchilada recipes. . .we love them. We like lots of sauce so I'll double up the recipe. . the picture is beautiful.

  3. Yum yum and I still have some leftover chicken. This will be supper today!

  4. I make Chicken Enchiladas as well, here's my recipe:

    Easy Chicken Enchiladas

    3 cups marble cheese shredded, divided
    2 cups monterey Jack cheese shredded
    2 cups cottage cheese, sour cream, or plain yogurt
    3 cups chicken cooked and chopped
    1 can cream of chicken soup
    green chilies chopped, to taste
    1 green bell pepper chopped
    1 onion chopped
    2 garlic cloves minced
    ½ tsp cumin
    1/4 tsp pepper
    1/2 tsp salt
    1 doz Flour Tortillas warmed

    Saute onions, peppers and garlic in 1 tbsp butter, add chopped chicken and spices and heat through. In a large bowl combine meat mixture, 2 cups of shredded marble cheese, monterey Jack cheese, cottage cheese, soup and chilies. Mix well.
    Spoon about 1/4 cup of mixture off center on each warmed tortilla; roll up. Place seam side down in a greased baking dish.
    Cover dish with seran wrap and tin-foil; bake for 20-30 min @ 350 F. Uncover; sprinkle with remaining cheese. Bake for 5-10 min longer. Let stand 10 min before serving.

  5. So, this is what I'll take to our church fellowship meal tomorrow! I've been perusing the website, looking for something easy. Thanks!

  6. Would it be possible to freeze the enchiladas and sauce separately and then take out as many as needed?

  7. Anoynymous,
    I think that's a great idea! (to freeze them individually)

  8. Hey Daughter of the King you mention that you cover your dish with saran wrap and tin foil and then bake. I don't think you can bake with saran wrap. Hope that is just a typo error.
    I look forward to making this dish.

    1. I know for myself I could not believe this concept until I seen one of the cooks doing this at bible camp. It works beautifully the saran does not stick to the roaster or pans as long as the tin foil covers it. I use this if my meat is too tall for roaster and want a lid on my pan, or if my pan does not have a lid. It really does work, it was hard to wrap my brain arround that concept.

  9. Daughter of the King: No sauce on top?? Doesn't it dry out?

  10. Twice now I have made enchiladas using flour tortillas, the first time I'm not sure which recipe I used but the second time (today) I used the above recipe. Both times the tortillas have become the texture of raw dough, almost foamy like. The first time I thought it was because I had made them several hours in advance so today I was sure to bake them immediately after they were made. the results were the same. The flavour was excellent but due to the texture we could not eat them. Do you have any idea what I could be doing wrong?

    1. What I would suggest is that you try another name brand of flour tortillas, or pre-crisp them in a dry skillet before filling.
      Also, put very little, if any, sauce at the bottom and don't cover the rolled up tortillas completely either, so they do not cook in the sauce.


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