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Chicken Enchiladas with Sour Cream White Sauce

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Chicken Enchiladas

Chicken Enchiladas with Sour Cream White Sauce - You are going to love this next recipe which has been SUPER POPULAR because it is delicious and super easy to make. The kid's actually LOVE this which is awesome because my kiddos are very picky eaters.

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You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is delicious and super easy to make. The kid’s actually LOVE this which is awesome because my kiddos are very picky eaters.

This recipe has been EXTREMELY popular, try out some of our other popular recipes like our Crock Pot Chicken Fettuccine Alfredo Recipe, our Paula Deen’s Crock Pot Potato Soup Recipe, our Crock Pot Apple Crisp Recipe, our Crock Pot Dr. Pepper Pulled Pork, our Crock Pot Lasagna Recipe and our Crock Pot Chicken Tacos Recipe!

The recipe is below this video but I just did a video showing you how I make it!!! Be sure to subscribe to me on YouTube for more awesome recipe videos.

Enjoy…. (See RECIPE Below:)

Chicken Enchiladas with Sour Cream White Sauce - this is the BEST dinner recipe EVER, hands down!

Ingredients:

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese – shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!

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Chicken Enchiladas with Sour Cream White sauce

Chicken Enchiladas with Sour Cream White sauce

Ingredients

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese - shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium - they are not spicy at all)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it's thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!
http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/

Inspired by, Joyful Momma’s Kitchen

Chicken Enchiladas

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187 Comments

Comments

      • This recipe was a big hit! However, the written recipe calls for a different amount of chicken broth then actually used in the video. I wish I had watched the video first. My sauce was way too thin bc I doubled everything, including the broth, which was way too much. I’ll know better next time

        Reply

        • I just made this recipe for the first time. It is soooooo delicious. I changed up three recipe a bit. I seasoned the shredded chicken(Swanson’s, cooked and already shredded) with about a tablespoon of seasoned salt, pepper and onion powder. Instead of chicken broth, I used a tablespoon and 1/4 of Better than Bouillon. Follow the rest of the recipe and you’ve got yourself a great, seasoned, tasty meal.

          Reply

    • Best enchiladas I’ve ever made!!!!! Cooked boneless chicken breasts in an olive oil coated skillet. Seasoned chicken with pepper, onion powder, garlic salt, and light paprika. Shredded the chicken breast with a full diced onion. (Did this hours prior to cooking…felt like it gave it some time to marinade with the onion). Cooked the rest as per the recipe. AMAZING!!!!!!! Oh, and I added sliced fresh jalapeños after cooking.

      Reply

  2. I have made this many, many times and can attest to how easy and delicious it is. Great for leftover chicken. It’s also easy to cut in half for my two person household.

    Reply

    • The worst enchiladas I have ever had are the ones that use FLOUR tortillas. Flour tortillas become rubbery and/or gooey. The only ones I eat are the enchiladas that use corn tortillas.

      Reply

  7. I just love your Chicken Enchiladas with Sour Cream White Sauce, this dish looks delicious. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    Reply

  10. I make something similar to your recipe, but I’m going to have to try using rotisserie chicken. Thanks for sharing at Inspire Us Thursday at Organized 31.

    Reply

  11. OMosh I made this tonight since I had most everything on hand and I am so smacking my lips now! It was so good! I did add about a cup of rice & onion mix to the base filling and it has incredible sticking power LOL! I am full but dang am I tempted to go in there and get some more! Thank you for sharing this fabulous recipe with us!

    Reply

  13. This was far too bland for us. I sautéed onions and peppers with Mexican spices and added these to the chicken mixture in the soft taco shells. Then I added a can of Mexican cheese soup to the sauce. served with sour cream, jalapeños, shredded lettuce

    Reply

        • We added red enchilada sauce and taco seasoning (also used ground beef instead of chicken) to the filling and used milk instead of broth… waiting for it to come out of the oven! Definitely very creamy

          Reply

          • I added 3 sliced green onions and taco seasoning and garlic powder to the chicken filling. I also used Mexican Cheese Blend for the cheese. I sprinkled more green onion when it came out the oven and a little chili powder. Came out fantastic. Maybe I’ll use a little cream cheese in the sauce next time.

            Reply

    • I agree. This recipe looks delicious, but in fact it is too flavorless for us too. It doesn’t call for any salt or special seasonings. Unfortunately none or my kids nor husband liked it :(. If I try to make it again I think I will try some chicken bullion cubes for flavor.

      Reply

      • Definitely season it. I tried the better than Bouillon and it came out amazing on three first try. I only used 1 -1/4cup of better than Bouillon.

        Reply

    • I cooked chicken breast in the crock pot and added a pk of taco seasoning and some onion powder. Once done i drained some of the mixture and added half a pk of each ranch and italian seasoning pk to mixture and used my mixer. The meat was flavorful! They turned out great!

      Reply

  16. We jazzed this up a bit too with green enchilada sauce, well seasoned chicken, and diced onion on top while baking. But YUMMMMM! Thank you so much for a sauce that doesn’t call for cream of chicken soup! Can’t wait to experiment and see what else we can add! 🙂

    Reply

  17. I made these on Sunday and they were a huge hit! I have been sharing the recipe with everyone I know!

    Someone also suggested making these with leftover turkey from Thanksgiving – think I’ll have to try that next!

    Reply

  18. I was so disappointed with my enchiladas… while the taste was great, easy to make and looked DELISH, the tortillas were SO soggy I could barely stomach it. (Texture thing) I did add a can of drained diced tomatoes to the recipe. Is there something I did wrong or could have done differently to prevent that from happening? Otherwise it would be a recipe I wouldn’t try again which is a bummer.

    Reply

    • I have not yet made these…I am planning to do so tonight but in other enchilada recipes the key is to NOT overcook. That is what makes the tortillas soggy. Are you cooking it longer than the recipe calls for? Hope that helps.

      Reply

      • If you use flour tortillas and too much sauce, they will get wet. If you use corn tortillas and limited amounts of sauce, it will be better. There is no way that a flour tortilla will get soggy cooked in a 350 oven for 30 minutes unless the sauce is watery. This sauce is very watery if made with the recipe. That’s why I added more flour and cooked the sauce longer.

        Reply

          • She mentioned in the video that she doubled the sauce part of the recipe because she likes a lot of sauce. If you don’t like a lot of sauce, follow the recipe as she typed it.

            Reply

    • I’ve been making basic sauces including a bechamel like this recipe for years. i thought it seemed like too much liquid, but i tried it because of the good reviews. I can’t imagine how such a wet sauce could turn into the picture you show. And corn tortillas will be even more soggy. I added even more flour and it was still soggy and gross.

      Reply

      • Bake the enchiladas for a while in the oven, before adding the sauce. This will make them a little more crispier and be able to handle the sauce without getting too soggy.

        Reply

        • Why the canned soup? This recipe is for making chicken enchiladas from scratch without using any canned soup. That’s what makes it such a great recipe.

          Reply

  19. These are so good!made them tonight and they are easy,quick, and delicious! Thrifty too. Definitely will make again. full tummy tonight:)

    Reply

  20. Great recipe. I added a half cup of salsa verde to the cheese and sour cream mixture to spice it up. Made a yummy recipe even better.

    Reply

  22. I made these tonight and they are great! I added corn to the chicken mix and just used rotel tomatoes and Chiles because I already had that on hand, and they turned out great! Thank you for the yummy recipe!

    Reply

  24. I hve made this recipe maqny times using white corn tortillas. if you dip the tortillas into the warm wet mixture before you stuff them they roll up really neatly and don’t break as you roll them up. My family loves them!

    Reply

  25. Im sorry, but flour tortillas and enchiladas do not belong in the same recipe!! Use corn tortillas and make a burrito or chimichanga with your flour tortillas.

    Reply

        • There is no “true” enchilda. It is all about the taste and what each person prefers. If you want corn, make them corn. If you want flour make them flour.

          Reply

      • I’m hispanic and I agree with Kim. Enchiladas are not true mexican food, but if you are going to enjoy them, it should be made with corn tortillas. The basic ones are corn tortillas dipped in red salsa and lightly fried, filled with cheese and onion.

        Reply

  26. Thank you for posting this recipe! My husband requested white sauce enchiladas for his birthday dinner tonight and this was the best sounding one! Can’t wait to try them later, thanks again!

    Reply

  29. making these tmrw with shrimp, garlic, chipotle peppers, and onion! with Mexican coleslaw! YUM! thanks for the recipe! 🙂

    Reply

  33. Made these for lunch over the weekend and they were a big hit. I served with shredded lettuce and refried beans. Not everyone can eat spicy foods so the mild sauce was good for us.

    Reply

  36. Sorry….tried this by recipe and we’re too bland. May try again with some more spices. Looks good but did not pass the family test. 🙁

    Reply

    • I’m so glad I wasn’t the only one that thought these were flavorless! They didn’t pass my test at all, luckily I was able to salvage it with spices on hand!

      Reply

  39. Love these! Very easy and no need to go out and get a lot of extra stuff, did increase amount of green chile sauce to one n a half cans. Tasted great. I can’t do too spicy. I rolled half in flour and half in corn and baked them in same pan. My hubby likes corn n I like flour. I will make these again and again… Thanks for sharing this awesome recipe.

    Reply

  42. I just tried this recipe. The outcome is great! I can’t wait to make these for my family and friends. Thanks for the recipe!

    Reply

  45. I love enchiladas so please, take it from a Mexican, use corn tortillas only! The thought of flour tortillas being used makes me shudder! Lightly fry corn tortillas then fill and roll them up, it’s way more authentic and delicious!!!!

    Reply

  46. About the soggy tortillas. You can do one of two things
    1. Flour tortillas are not a good choice for enchiladas. I’m mexican… i know. But if you must. Here is what i suggest.
    a) Put filling in tortilla. Keep sauce warm on simmer. Then place sauce over your enchilada and add cheese. (Cheese will melt)
    b) Or you can microwave them.

    2. Use corn tortillas. They actually perform better. With corn tortillas you can bake them in the oven.

    Hope this helps.

    Reply

  47. Also: you can fry the corn tortilla. Or what i do is, microwave my tortillas. Too much oil isn’t good for you. So i place them in a paper towel micorwave them to make them soft. Just add filling roll up and add sauce cheese on top. And voila you have enchilada.

    Reply

  48. If your family loves plain Jane, flavorless food this recipe is for you!!!
    I had to add so much to this recipe I may as well have used a different one. The most flavor these will have will all depend on the chicken you use and the can of Rotel (green chilies).
    To the filling I added sautéed onion, garlic, and shredded red cabbage(also sautéed until soft), and 2\3rds can of blank beans.
    I used a Mexican blend shredded cheese instead of the Monterey-because that’s pretty much the most bland cheese you can use for enchiladas.
    Oh lord…the sauce.. That poor cream sauce… I highly recommend tossing in a couple pieces of garlic and a chopped, seeded jalapeno to the butter and letting them cook out their flavor into the butter before adding the flour-this will give the sauce some depth.
    Or if you make the sauce and then discover the flatness of it, as I did, you can add some chopped cilantro, black pepper 1tsp, garlic powder 1tsp-2tsp, and a pinch of cayenne. This saved my sauce-seriously.
    This recipe should start with a caution of how bland these enchiladas are. Good luck to y’all.

    Reply

    • I thought these were very yummy. And kid friendly. The additions you added (minus the garlic, cause everything tastes better with garlic) sound disgusting. Black beans in a White sauce chicken enchilada? yuck.

      Reply

  49. Tried this with my wife… I was skeptical about the ingredients… and I was right. Sauce had a good consistency but tasted awful. Flour tortillas made it more bland than it was. It was edible and all, but I KNOW Mexican food. This is not Mexican food. This is Taco Bell quality food. And that’s giving it more credit than it deserves.

    Cristina and Carla make better suggestions of what to replace in this recipe.

    Sorry to be really harsh about this recipe, but just being honest.

    Reply

  52. Hi, this sounds so yummy!!! Gotta try this but will make some adjustment mainly cos I can’t leave things alone. 🙂 Question: how many servings does this make? It looks like a 9×13 baking dish but it would be helpful to me if I knew how many servings. There are only 2 of us so I think I’d have to pare down the recipe a LOT. Thanks for answering my question.

    Reply

  53. Well, duh. I see I was right – it IS a 9×13 baking dish/pan. I just missed that. I would still like the servings amount. Thanks again.

    Reply

  55. First off, enchiladas are made with corn tortillas traditionally. You don’t fry them, you freshen them in hot oil and may pat them dry with paper towels if you like. Then fill them. Using a damp filling in flour tortillas and then dumping a sauce on top and baking them and complaining they are soggy or mushy….what did you think would happen? Get a clue and use corn tortillas….Philistines! Also use a bunch of sliced green onions to improve the flavor. Save the flour tortillas for burritos.

    Reply

  56. Why roll them, just tear them up into bite size pieces, also add a block of cream cheese and a jar of green salsa verda, yum. just mix together and put into cake pan and back, make sure to add chesse on top

    Reply

  58. Oh, I love white sauce enchiladas. I must admit, though, that I have used cream of chicken soup. I like the addition of chicken broth. It sounds yummy. I will have to try it this way!

    Reply

    • Believe it or not I have only bought one can of cream of chicken soup in my entire life and threw it out after opening. I am over 70. I find it disgusting. Two things you will never find in my kitchen, canned cream of anything soup and Cool Whip. Did I mention margerine. I guess I am a food snob.

      Reply

  60. By the way, I consider this kind of the macaroni and cheese of Mexican food. Bland can be good and comforting. Some of you want to eliminate the easy, and some of you want to jazz it up. All fine.

    Reply

  62. To all the people with negative comments, my ex is a 5 star executive chef and I was in the restaurant business for 25 years… just add whatever you like and make it your own! You don’t have to follow the recipe exactly, be creative and add ingredients to make it taste the way you like it.
    Add spices, cilantro, tomato, jalapenos, onions, garlic, black beans, salsa, rice, cheddar cheese, etc…. also, top it with whatever you like to make it tastier and more interesting!

    Reply

  63. I made these for my family of three and they loved it !!!! Even my finicky husband says that he only wants his enchiladas like these from now on.He didn’t want any at first, then he smelled the peppers and onions.He couldn’t resist. Thanks so much for an easy delicious new favorite dish. I smade a few changes ; I lightly fried my tortillas in coconut oil(to prevent the sogginess),I sauteed my chillies and onions before adding to my sauce and I also added a 1/4 cup of cream cheese to my sour cream sauce. It was mouthwatering.

    Reply

  64. Just made them,and if I must say they are quite delicious.
    Added extra chicken and to much butter. Lol..But that makes
    Things much better…I wide be making them again
    .

    Reply

  65. she is giving people a nice easy way to make enchiladas and I see alot of very rude people. there is no need for name calling and bad language. btw we love our enchiladas with flour tortillas. everyone has their own taste.

    Reply

    • Totally agree! People getting rude and nasty over a recipe!
      Make it how you want! Corn or flour tortillas..whatever the preference jeez..

      Reply

    • SO AGREE WITH YOU !!!
      SOME PEOPLE SO THEIR IGNORANCE &
      SOME SHOW THEIR STUPIDITY…
      SOME ARE TOO STUPID TO REALIZE THEY CAN TWEEK THE RECIPE FOR THEMSELF &
      OR THEIR FINIKY FAMILY !!!

      Reply

  66. This recipe is simple and VERY GOOD! Followed all instructions and turned out perfect. I did add a small chopped onion to the chicken. Onions are a recipe staple with anything I cook. The sauce was perfect and creamy and had great flavor. The enchiladas were not bland whatsoever. The ingredients blended well together for that perfect flavor. While this recipe is really good it is a great staple to add all sorts of ingredients whatever your taste. Tonight we wanted something light and this was perfect. Thanks!

    Reply

  67. I just made these….I kept checking them and seeing that the sauce is still runny…this idiot didn’t see to “cook the sauce until it thickens” I sure hope I have not messed these up!! 🙁

    Reply

  68. Try this to give it some extra flavor…….After you have cooked your chicken, drain it, return back to pan and add the Taco Bell Fajita mix or the Old El Paso Fajita mix to the chicken as directed on the packet. I’m always making chicken nachos for my family and we love using fajita mix. This definitely added to the recipe. 🙂

    Reply

  69. I made this dish last night for dinner for my boyfriend & I and wrapped up the leftovers to put in his lunch to take to work. He is still raving about it. It was delicious. Just enough flavor for us two, who don’t like alot of spicy food or dishes with alot of heat. Served it with black beans and yellow rice. Will definitely make this again.

    Reply

  70. What a versatile recipe! Puh-leese advise as to whether this dish can be frozen and if so, the best way to cook it. Thanks!

    Reply

  71. My favorite Mexican eating place while living in Texas was Rosa’s Tortilla Cafe’, they had the best chicken enchilada’s with the sour cream white sauce. Since moving back up north haven’t found any like it. This recipe sounds like exactly what they served and I am anxious to try it. Thanks!

    Reply

  72. Wow. When I read the ingredient list I was worried it would be bland and I was right. Looks pretty but tasted like paper. Will never make this again.

    Reply

  73. My family loves this recipe! I change it up sometimes by adding rice inside the enchiladas or by using different kinds of meat. This us a keeper!

    Reply

  74. I made these for dinner tonight and they were amazing!! I did add a few of my own ideas to the recipe.. I seasoned the chicken and used pepper jack cheese as well as Colby Monterey Jack cheese and added diced jalapeños to the chicken mixture as well as to the sauce mixture. I will definitely be making this again! Yum!!

    Reply

  75. This recipe was tasty, easy and I have been asked for the recipe and to make these again–the highest compliments ever! I used Jiffy baking mix instead of the flour, because I was out of flour, and they still turned out great. Thanks for sharing 🙂

    Reply

  76. These are really delicious, but I would suggest adding the remaining cheese to the sauce, and using a bit more to sprinkle over the top. I use a sharp cheddar as jack cheese is not very flavorful. I also like to add some chilies to the chicken filling mixture. As with any recipe, you may have to tweak here and there to adjust to your liking, but all in all, this is a good recipe.

    Reply

  77. Great recipe soo easy I myself added jalapenos instead of green chilis and I also added corn with peppers turned out awesome!!!

    Reply

  79. My 1st time in the making… This was a huge it! I did add 1/2cup of chopped onions to both chicken /cheese mixture and sour cream mixture. ohh LaLa!!!! , Yumminess!

    Reply

  80. This is soooo good. I too thought it was a little bland the first few times I made it. I have experimented with different seasonings etc. I found the best solution is a small bit of chipotle in adobo sauce to the sauce mixture, not too much as it is spicy. If you use just a small amount it will be smoky. Thanks 🙂

    PS I also put a small amount of the adobo sauce IN each individual enchilada before I roll it up.

    Reply

  81. I made this for my boyfriend and they were FANTASTIC. I read all the comments and substituted pepper jack cheese instead of the monterey jack. Also I poured salsa verde on top over the other sauce before it went in the oven. I am definitely making them again!

    Reply

  83. Flavor is good. But texture is REALLY soggy!!! I’m wondering if I should bake them most of the way without the sauce then add the sauce about 3/4 of the way through. Any suggestions?? (I tried using both flour and corn tortillas. I even tried lightly frying the corn tortillas first. All attempts produced sogginess. But the corn were definitely worse.)

    Reply

  84. Made this last night and it was a total hit at my house. Would love permission to share with a recipe share group (Naturally, all credit for the recipe will goo to you). This was the best chicken enchilada recipe I have ever used. Thank you for sharing.

    Reply

  85. I just don’t get why people have to be so rude! If you think the recipe needs something extra just add it! Corn tortillas or flour tortillas? Again your personal preference. I read a whole recipe before I decide what I am going to do with it or just leave it alone! Personally I think this sounds great and I will try it and will add what I want and just keep it all myself! I’ll call it a family secret’

    Reply

  86. I made this last night, and it was delicious. First BITE my 13yo’s eyes rolled back and she said, YUM! Maybe I’m not a fancy cook like some of these other commenters, but we loved it. I try new things every week in my meal plan and only 3-4 things get saved. This is definitely a keeper.

    Reply

  87. Made them tonight …they turned out awesome. ..made a 1/2 batch…put my own spin on it and they turned out fantastic. ..just remember we all are human not one of us is PERFECT so to be so rude with your comments is very inhuman. ..if you don’t like the receipe that’s your opinion no one is forcing you to make this dish …it is a recipe not yours so the rude comments are really uncalled for….EVIDENTLY momma didn’t teach you to respect other people….unbelievable some of these comments

    Reply

  88. These are great. I cooked chicken beasts in water until cooked. Then you take two forks to shred the chicken. I used cheddar cheese.

    Reply

  89. What a simply and brilliant idea!!! This looks really incredible!!! I love good cheesy enchiladas!! Thanks for linking this up with us at #foodiefriDIY! I chose you as one of my faves!!

    Reply

  94. i think my sauce was too thick, but otherwise very tasty. I added jalapeños to the chicken and used habenoero cheese.

    Reply

  95. Help!Mine were too think also. Tasted good though, just too thick. What can I do to improve my left-overs? They are still i the baking dish.

    Reply

  96. I added about 4 oz of Rotel since I couldn’t find plain canned green chiles at my local grocery store and added 2 cloves of garlic and fresh, chopped cilantro. Super yummy! Thank you for the recipe!

    Reply

  97. Made these tonight. Added an extra tablespoon of flour to thicken sauce and cooked it down a little longer. Enchiladas came out of the oven looking just like your photo. They lacked flavor and the tortillas had a gummy texture. Disappointed.

    Reply

    • Try this: I added chopped onion and diced Serrano pepper to the chicken mix. Add salt to the SC sauce. I cooked the enchiladas WITHOUT the sauce for the first ten minutes to crispin the tortillas up. Worked perfectly.

      Reply

  98. i added a half cup of white canned beans, used Trader Joes already cooked chili lime chicken, pepper jack cheese, and I didn’t have enough sour cream so I added the trader joes yougurt cilantro dip.

    Reply

  100. TIPS to improve: After seeing complaints about soggy tortillas, I cooked the enchiladas WITHOUT SAUCE for the first 10 minutes to toast/crispin the tortillas. It worked perfectly. Also, I sautéed 1/2 chopped sweet yellow onion and one diced Serrano pepper and added that to the chicken/cheese mixture. It gave just that much more flavor. Also, add salt to the sour cream sauce.

    This was a Huge Hit with our family and wasn’t complicated. Adding it to the rotation of dinners.

    Reply

  101. I wish I would have read the reviews before making. This was awful. Soggy, no taste other than the green chilies. No one in my family liked it. I made it exactly how the recipe stated and all the ingredients listed. Will not make again.

    Reply

  102. I made these last night and OMG! They are so good. I usually make tweaks to every recipe I make but didn’t this one because it seemed like everything was on point, and it was! Yummy. My go to enchilada recipe. Thank you.

    Reply

  103. I never used this website before but I had seen this recipe and tried it. Delicious. I added an extra can of green Chile and use pepper jack and mozzarella cheese mixture. The chicken is cooked in slow cooker all day in chicken broth.

    Reply

  104. This recipe was awesome! Very easy to put together. My husband raved about them and told me to hold on to this one. I added some pickled jalopeno’s on top before I put the remaining cheese over the top. Then made some retried beans to go with it. Yummy!

    Reply

  106. I made these yesterday and they were AWESOME. I have been desperate to try to make enchiladas at home. I was nervous about the reviews saying they were bland, but I forged ahead, and I’m so glad I did!
    I used extra soft yellow corn tortillas and more flour than the recipe calls for. Cooked the sauce over low for a while while I assembled the enchiladas. Make sure you use rotisserie chicken–it adds a lot of flavor. I grated an 8 oz block of MJ cheese. I threw a little into the sauce. I like big meaty enchiladas, so I made 6 instead if 10. The dish was very flavorful! Ooey Gooey delicious! I made Pico de Gallo on a bed of shredded lettuce on the side, which I tend to eat on the fork with the enchilada. I will not need to go to a restaurant for an enchilada fix again. This was PERFECT. Perfect. No rice, beans, or chips needed…and no bloating.

    Reply

  107. I would like to thank you for sharing this recipe. I have started a tradition with my children for the New Year. The tradition is that I cook for my children on their birthdays and invite the rest of the family over. I have a family of about 20+ and most of them attended along with nephew and his family. I wasn’t expecting my nephew and his family, but I was still able to feed everyone on this recipe you have shared. The reason I was able to feed everyone is because this was my first time trying this and I used the biggest flour tortillas and had plenty of meat. My family enjoyed it and added to the dish lettuce, guacamole, sour cream, and tomatoes with refried beans on the side. So, again thank you for sharing your recipe, bought my family close and we were able to enjoy a meal that was delicious!!!

    Reply

  108. Made them and they were enjoyed by all. I tossed the chicken and cheese mixture with cumin, onion powder, garlic powder, salt and pepper, and a splash of chicken broth to help it cling. Really popped the flavor a. I also added cumin and red pepper to the sauce. Just enough to bring it to life but not enough to bring heat.

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  109. Made them and they were enjoyed by all. I tossed the chicken and cheese mixture with cumin, onion powder, garlic powder, salt and pepper, and a splash of chicken broth to help it cling. Really popped the flavor. I also added cumin and red pepper to the sauce. Just enough to bring it to life but not enough to bring heat.

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  110. I absolutely loved these and keep making them. The only thing I do different is I use pepper jack cheese. So yummy and I love the sauce the best!!!!

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  111. I added onions and peppers and salsa to the mixture to add flavor. It made a hige difference. I also added 1/2 block of cream cheese…delish!!!…. i also added a bit more flour and cooked it longer because the consistency was too wet.

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  112. Just made this today. My husband and I both loved it! Very easy to make. Will for sure be making this on a regular basis !

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  113. I made this for lunch, but added seasonings. I also used chicken fajita meat which was a great addition. Best part is all items were available at our small town grocery store. I have saved this recipe and will make it again.

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  114. I watched your video and then clicked on the recipe. Used medium tortillas in the video and small tortillas on the recipe. Which is best?

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  115. This was a very easy and quick recipe which is what I need; however, the sauce was extremely bland and not very good as made directed from the recipe. After I added a little salt & pepper, garlic, Italian seasoning, a little parmesan cheese and melted in just a touch of the shredded Monterey jack and pepper jack cheeses, it added a much fuller, broader flavor which ended up being just fabulous! Overall this is a great recipe…just the sauce needed a little tweaking to my liking. 🙂

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  117. OH MY GOODNESS!!!! I made these exactly as written. Like the recipe, I used a rotisserie chicken fo. These are to die for. This will be my new go to chicken enchilada recipe. I have no idea how people had soggy bottoms. If you follow the recipe, you will be enjoying a little piece of heaven!!!!!

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  118. I made these tonight and I followed a few of the suggestions that other people listed. I added a diced onion to the flour and butter, I added a can of corn and a can of Rotel to the filling mixture. I also used more cheese. My family loves them!

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  121. We had tried this recipe before and we found it a little bland or mild for our liking so we tried to spice it up. We used El Paso Chicken Seasoning dry on the shredded chicken and we used Hot Jalapeno & Habonaro Jack cheese. We may have also added about a half cup of additional sour cream to the recipe like the video said. This time it was spicer and we liked it better. For us spicer was better but over-all this is a really good recipe. Thanks!

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  122. I’ve made this quite a few times & it’s always a hit at our house. Last time I made it I decided to throw in black beans and added some cheese to the chicken before rolling it up. My daughter just requested this for her birthday dinner this week. Thank you for sharing

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  123. I made this exactly how the recipe is written and the tortilla shells turned out very mushy/soggy. Also, it was bland tasting. I will not make this again.

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  124. I made this using 2 boneless chicken breasts. I boiled it with some salt and pepper in the water. It was easy to shred and no added fat. They were awesome!

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  126. This was amazing!!!! Made it tonight and followed the directions exactly- my husband and kids thought it was so good!!!!

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  129. I made this with Rotisserie chicken from Costco. I also made browned butter then made my roux and then the sauce. I also used a mix of cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheese.). It was very good. And actually it tasted even better when i had the left overs over the next couple days it seems. Even though I’m not a big sour cream chicken enchilada lover( I prefer verde chicken enchiladas) I though I’d give this a try and it was great. I loved this one. Hit the spot as they say. I found most sour cream enchiladas I tried in restaurants rather bland tasting. This was not. Made me want to eat more of them.

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