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Chicken Enchiladas with Sour Cream White Sauce

This Raining Hot Coupons deal was posted on July 22, 2013 at 6:13 pm MST 187 Comments

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.

*Get more RECIPES from Raining Hot Coupons here*

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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!
3.1
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

Filed Under: Dinner, Kid Friendly · Tagged: Chicken Enchiladas, enchilada, enchilada recipe, enchiladas recipe, kid friendly enchiladas, white sauce enchiladas

Comments

  1. Donna Smith says

    July 22, 2013 at 6:34 pm

    I think I’ll add some jalapeno too!

    Reply
    • Linda says

      August 10, 2013 at 5:05 pm

      yeah that sounds real good! My stomach is growling! Literally! lol

      Reply
      • Susie Spencer says

        September 2, 2018 at 3:49 pm

        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
        • Tammy says

          November 3, 2018 at 6:02 pm

          I used exactly 2 cups broth with the butter and flour and my sauce was super thick.. I wonder what happened?

          Reply
        • Terra Davis says

          November 16, 2020 at 11:49 pm

          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
    • Millie says

      February 4, 2014 at 2:07 pm

      I made these and used Pepper Jack Cheese instead of plain Monterey Jack and they were great!

      Reply
      • Tammy says

        November 3, 2018 at 6:03 pm

        I used pepperjack too!

        Reply
    • Roxanne says

      October 11, 2018 at 7:27 pm

      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
      • Laura McKenzie says

        November 3, 2020 at 1:32 pm

        Did the same thing!! Yum!!

        Reply
    • Pam says

      October 16, 2018 at 5:29 pm

      We made this tonight for dinner, we doubled the recipe and it was awesome. We will be making this one again.

      Reply
    • Evangeline says

      December 24, 2018 at 8:47 pm

      These were wonderful!

      Reply
    • Kelli says

      January 3, 2019 at 7:30 pm

      I made it, and my husband said that would have really been a finishing touch. It was good anyway

      Reply
  2. Haley says

    July 30, 2013 at 7:48 am

    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
    • Shelley says

      December 5, 2020 at 11:56 pm

      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
  3. Bree (Skinny Mommy) says

    July 31, 2013 at 10:43 am

    Looks divine and so easy too!

    Reply
  4. Leslie Lambert says

    August 1, 2013 at 9:36 am

    Wow…this looks like such an easy, delicious weeknight meal! I’m going to have to save this recipe. This would be perfect to link up to my Create It Thursday post…it’s live now!

    Reply
  5. Ruth @ Living Well Spending Less says

    August 1, 2013 at 10:19 pm

    Oh yummy!! I will have to try these! Thanks for sharing this recipe and linking up to Thrifty Thursday!

    Reply
  6. Karly says

    August 3, 2013 at 9:39 pm

    I can’t ever pass up a good enchilada, these look fabulous! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  7. Miz Helen says

    August 4, 2013 at 2:42 pm

    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
  8. April @ The 21st Century Housewife says

    August 5, 2013 at 7:43 am

    These enchiladas sound like real comfort food – no wonder your kids love them! The sour cream would definitely enrich the sauce.

    Reply
  9. Heather @ Sugar Dish Me says

    August 7, 2013 at 8:05 am

    I am a MAJOR Mexican food junkie. These are so cheesy and awesome!!! Loving the sour cream (because, like bacon, it pretty much improves everything)

    Reply
  10. Susan says

    August 7, 2013 at 7:07 pm

    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
    • momichelle says

      June 3, 2015 at 8:38 pm

      Its healthier and maybe less expensive to just cook a whole chicken in the crock pot all day. No water, just add seasoning. You will have to remove it from the skin and bones, but it’s much better than whatever they inject into store bought chicken.

      Reply
      • Tammy says

        February 8, 2018 at 1:59 pm

        Perhaps you make it your way and leave your opinion to yourself.

        Reply
        • Mary says

          April 17, 2018 at 3:14 pm

          Wow why be such a B about it. She was just suggesting.

          Reply
          • Amber L Reitz says

            June 16, 2018 at 12:58 pm

            Wow.. you’re a B

            Reply
          • Trish says

            November 28, 2020 at 7:37 pm

            YES ! Geesh, nasty remake. Guess some people cant resist bashing people. She was just stating what she did.

            Reply
        • Jordana says

          October 3, 2018 at 3:18 pm

          Tammy’s right! A comment section is NO PLACE for opinions. *snickers* What a bunch of A’s. LOL

          Reply
  11. Karyn Campbell says

    August 13, 2013 at 5:12 pm

    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
  12. Marie C. says

    August 19, 2013 at 4:16 pm

    I have made this dish twice now and it is always a hit!

    Reply
  13. laura says

    September 2, 2013 at 5:35 pm

    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
    • Shauna says

      September 16, 2013 at 4:02 pm

      Now THAT sounds good with the Mexican cheese soup. I was looking at the recipe thinking how i could jazz it up.

      Reply
      • Jen says

        September 16, 2015 at 12:16 pm

        I am thinking of adding some salsa or red enchilada sauce to the filling with the chicken.

        Reply
        • Katie says

          August 10, 2016 at 4:16 pm

          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
          • madmema says

            November 16, 2017 at 6:23 pm

            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
    • Tatiana says

      January 16, 2016 at 12:08 pm

      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
      • Terra Davis says

        November 16, 2020 at 11:54 pm

        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
    • Christy Jones says

      August 18, 2018 at 11:27 pm

      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
  14. Paula says

    September 8, 2013 at 5:04 pm

    This was fabulous. I am afraid to ask, but is there any nutrutional info on the recipe?

    Reply
  15. Jodie says

    November 14, 2013 at 9:12 pm

    I know what we are having tomorrow night for dinner…think I might add Rotels to it. TY for posting…sounds delish.

    Reply
  16. Ashley says

    November 22, 2013 at 7:29 pm

    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. Colleen says

    November 26, 2013 at 5:58 pm

    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. Kayla says

    December 5, 2013 at 10:16 pm

    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
    • Analicia says

      December 24, 2013 at 8:40 am

      Agreed!! My tortillas came out REALLY soggy, I’m thinking next time I’ll use corn tortillas instead…

      Reply
      • Trish says

        November 28, 2020 at 7:40 pm

        I agree, corn would be better than flour…

        Reply
    • Leslie says

      February 26, 2014 at 12:35 pm

      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
      • momichelle says

        June 3, 2015 at 8:32 pm

        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
        • Brenda says

          January 31, 2018 at 3:45 pm

          Your video says 6 tbs of flour but the recipe says 3 tbs. Which one is correct for 10 enchiladas?

          Reply
          • Erica says

            February 1, 2018 at 9:59 am

            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
    • momichelle says

      June 3, 2015 at 8:24 pm

      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
      • Elle says

        February 14, 2016 at 2:07 pm

        I added more flour. Used corn tortillas and it was PERFECT.

        Reply
      • Kevin says

        August 10, 2017 at 2:27 pm

        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
      • Pat says

        July 7, 2018 at 11:20 am

        I use a mixture of cream cheese and cream of chicken soup, put some in the chicken and on top

        Reply
        • Sue says

          August 21, 2018 at 5:54 am

          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. Tay says

    December 8, 2013 at 5:00 pm

    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. Jenny white says

    December 18, 2013 at 12:16 pm

    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
  21. Anu says

    January 20, 2014 at 8:23 pm

    Made these tonight, and they were a hit! They weren’t too heavy and tasted delicious!

    Reply
  22. Alyssa says

    January 21, 2014 at 5:41 pm

    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
  23. Carrie says

    January 29, 2014 at 10:23 am

    Made these last night. Very easy and delicious.

    Reply
  24. mdw70az says

    January 30, 2014 at 4:51 pm

    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
    • mdw70az says

      January 30, 2014 at 4:53 pm

      Sorry aout the typos my keyboard is acting up. I did as best as possible to get my point across..LOL

      Reply
  25. Kim says

    February 3, 2014 at 1:10 pm

    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
    • ca says

      March 13, 2014 at 9:38 pm

      Sorry kim, true enchiladas are flour tortillas filled with onion and topped with salsa roja and queso

      Reply
      • Marco Rosado says

        April 1, 2014 at 4:31 pm

        Wrong ca… it’s actually CORN tortillas that make a true enchilada.

        Reply
        • paige says

          June 3, 2014 at 9:10 am

          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
      • Jen Melendez says

        April 15, 2014 at 1:09 pm

        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. pearlie says

    February 3, 2014 at 4:12 pm

    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
  27. Pam says

    February 3, 2014 at 4:48 pm

    Wonder if you could use spinach instead of chicken??

    Reply
  28. Penny Wagner says

    February 3, 2014 at 11:24 pm

    i am going to try this with beef and rice w/ jalapenos mmmm sounds so good.

    Reply
  29. stephanie says

    February 13, 2014 at 8:51 am

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

    Reply
  30. Stephanie says

    February 17, 2014 at 8:38 am

    Love the white sauce on this..found you on the link up!

    Reply
  31. Jennifer @ Crockpot Gourmet says

    February 19, 2014 at 2:34 pm

    Simple and looks delicious!! These will for sure be a weeknight dinner for our family!

    Reply
  32. Carrie Groneman says

    February 21, 2014 at 10:24 pm

    Stopping by from Foodtastic Friday and these look YUMMY!!!

    Reply
  33. Diane says

    February 25, 2014 at 12:01 pm

    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
  34. Heather {Woods of Bell Trees} says

    February 25, 2014 at 11:43 pm

    This looks awesome! We always made ours with corn tortillas which I despise, I bet this is 10xs better than the recipe I make with the corn tortillas. Can’t wait to try this!

    Reply
  35. Miz Helen says

    February 27, 2014 at 9:10 am

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply
  36. LHogins says

    March 3, 2014 at 12:23 pm

    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
    • Tj says

      April 1, 2014 at 1:24 pm

      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
  37. LHogins says

    March 3, 2014 at 12:26 pm

    Sigh….auto correct. We’re =was

    Reply
  38. Daisy says

    March 3, 2014 at 2:46 pm

    Has anyone tried freezing this? Did it work/still taste good? Assembling then putting in freezer before cooking.

    Reply
  39. Angie says

    March 4, 2014 at 10:24 am

    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
  40. Angie says

    March 4, 2014 at 10:29 am

    Sorry, meant to say, increased the green chilies , not green chili sauce .

    Reply
  41. Elizabeth says

    March 8, 2014 at 5:19 pm

    Has anyone tried this as a freezer meal?

    Reply
  42. elisabeth says

    March 8, 2014 at 6:03 pm

    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
  43. Donna says

    March 8, 2014 at 10:57 pm

    Made this for dinner tonight…Out of sight!! I will be making this again.

    Reply
  44. Aryn says

    March 11, 2014 at 6:54 pm

    Literally just made these for dinner tonight and my goodness were they delicious! Cheap too!

    Reply
  45. Carla says

    March 20, 2014 at 8:14 am

    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. Cristina Mata says

    April 1, 2014 at 4:58 am

    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. Cristina Mata says

    April 1, 2014 at 5:06 am

    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. Tj says

    April 1, 2014 at 1:22 pm

    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
    • jackie says

      May 6, 2015 at 6:27 am

      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. Marco Rosado says

    April 1, 2014 at 4:39 pm

    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
  50. Brooke says

    April 1, 2014 at 7:13 pm

    Made these tonight – the few extra minutes on this sauce was SO WORTH IT!! Thank you for sharing it!

    Reply
  51. RikkiAnn says

    April 19, 2014 at 10:56 am

    I added a dry package of ranch seasoning for extra flavor and we loved it!

    Reply
  52. Stephanie says

    May 11, 2014 at 1:52 am

    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. Stephanie says

    May 11, 2014 at 1:54 am

    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
  54. D says

    May 27, 2014 at 5:54 pm

    These are not enchiladas. Enchiladas use corn tortillas. Flour tortillas result in burritos.

    Reply
  55. Bob says

    July 30, 2014 at 3:30 pm

    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
    • TheDude says

      August 20, 2014 at 7:19 pm

      Your name is Bob. You aren’t Mexican. Shut the fuck up.

      Reply
  56. KIm says

    August 11, 2014 at 5:12 pm

    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
  57. Bob says

    August 22, 2014 at 10:27 pm

    Dude, chill out and grow a pair. Pendejo…

    Reply
  58. Elizabeth says

    September 3, 2014 at 12:56 pm

    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
  59. John says

    September 5, 2014 at 1:43 pm

    Even easier: just use cream of chicken soup instead of broth and flour.

    Reply
    • Janny says

      January 15, 2016 at 4:40 am

      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. John says

    September 5, 2014 at 1:50 pm

    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
  61. swathi says

    September 8, 2014 at 1:50 pm

    Chicken enchiladas looks delicious thanks for sharing with Hearth and soul blog hop pinning.

    Reply
  62. Carmella says

    September 9, 2014 at 2:21 pm

    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. SidSimmons says

    September 15, 2014 at 10:11 pm

    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. Jermaine says

    September 19, 2014 at 7:47 pm

    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. stephanie says

    September 20, 2014 at 3:20 pm

    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
    • Shelli says

      April 20, 2018 at 12:08 am

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

      Reply
    • DIANE says

      April 20, 2018 at 3:55 am

      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. Kim says

    September 23, 2014 at 5:16 pm

    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. heather says

    October 25, 2014 at 2:50 pm

    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. Melanie says

    November 3, 2014 at 2:22 pm

    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. Starlight says

    November 14, 2014 at 10:46 am

    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. Denise Chambers says

    November 16, 2014 at 6:59 pm

    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
    • Elle says

      February 14, 2016 at 1:59 pm

      I would say no.

      Reply
  71. Wendy says

    November 28, 2014 at 5:54 pm

    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. Ellen G says

    January 1, 2015 at 5:01 pm

    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
    • Liz says

      January 5, 2015 at 11:35 am

      I thought the sauce was flavorless, so we added a tsp of cumin and salt to taste. Then it was great!

      Reply
      • Liz says

        January 5, 2015 at 11:36 am

        I forgot to add that I used rotisserie chicken, which makes a difference, too.

        Reply
  73. j says

    January 6, 2015 at 4:52 pm

    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. N says

    January 12, 2015 at 5:31 pm

    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. renee says

    January 15, 2015 at 3:44 pm

    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. Maryann says

    January 24, 2015 at 2:36 pm

    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. Meredith Hammond says

    January 25, 2015 at 9:36 am

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

    Reply
  78. Sinea Pies says

    February 14, 2015 at 9:24 am

    Wow, what a great recipe! Easy and really different. Hubby doesn’t like chiles but I could do half with and half without. Pinned it!

    Reply
  79. Veronica says

    March 1, 2015 at 10:22 pm

    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. Kristin says

    March 6, 2015 at 5:12 pm

    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. Rianne Marr says

    March 25, 2015 at 2:09 pm

    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
  82. Letty Klar says

    March 28, 2015 at 6:45 pm

    I made this today & it was super easy to put together and everyone loved it & ate every bit of it. Thanks for this easy delicious meal!

    Reply
  83. Sandy says

    April 6, 2015 at 11:32 am

    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. Tammy Welter says

    April 14, 2015 at 11:40 am

    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. Connie says

    April 23, 2015 at 8:08 am

    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. jackie says

    May 6, 2015 at 6:33 am

    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. Jo says

    May 14, 2015 at 5:47 pm

    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. Carrie says

    May 22, 2015 at 9:44 pm

    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. mila furman says

    June 5, 2015 at 8:26 am

    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
  90. Rachel says

    June 10, 2015 at 9:49 pm

    I made these exactly to recipe and they turned out delicious and got a lot of compliments!!!! THANKS!!!

    Reply
  91. vickie says

    June 14, 2015 at 7:15 pm

    Turned out real good. Delicious!

    Reply
  92. Andi says

    July 3, 2015 at 2:09 pm

    can this be frozen, then baked?

    Reply
  93. Ashley says

    July 9, 2015 at 12:44 pm

    Looks delicious! I think I will try these soon.

    Reply
  94. Ashley says

    July 12, 2015 at 6:33 pm

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

    Reply
  95. LaRee says

    July 21, 2015 at 6:09 pm

    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. Sydney says

    July 26, 2015 at 5:47 pm

    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. Lori says

    August 18, 2015 at 7:41 pm

    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
    • Lee Shanklin says

      November 30, 2015 at 5:59 pm

      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. Amy says

    September 17, 2015 at 6:00 pm

    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
    • Debee says

      January 26, 2018 at 10:31 pm

      Can I use Gage 2% instead of sour cream??

      Reply
      • Debee says

        January 26, 2018 at 10:32 pm

        Fage YOGURT 2%???

        Reply
  99. Elizabeth says

    September 30, 2015 at 1:01 pm

    Can you make this then before putting it in oven, put in fridge until ready to heat and serve?

    Reply
    • Elle says

      February 14, 2016 at 2:04 pm

      I would say no. I think the tortillas will either fall apart in the sauce and/or absorb all the sauce and dry out.

      Reply
    • Lesley says

      September 9, 2017 at 10:05 pm

      My mom used to make this dish for our weekend trips to the lake. She made in advance and froze. If my memory serves me, after 15 years, it was really good.

      Reply
      • Linda says

        March 12, 2018 at 12:22 pm

        Thanks Leslie!

        Reply
    • Linda says

      March 12, 2018 at 12:21 pm

      I put in fridge for a couple hours… they were great! Wish I knew about freezing though…

      Reply
  100. Lee Shanklin says

    November 30, 2015 at 5:56 pm

    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
    • Elle says

      February 14, 2016 at 2:02 pm

      The sauce did not need salt. It was plenty salty from the chicken broth.

      Reply
  101. Dana says

    December 2, 2015 at 7:51 am

    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. Leslie says

    December 21, 2015 at 6:55 am

    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. brittany says

    January 13, 2016 at 2:00 pm

    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. Jackie says

    January 13, 2016 at 5:20 pm

    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
  105. Michelle says

    January 19, 2016 at 6:11 pm

    I added 1/2 teaspoon chicken buillon. The sauce came out really good. Can wait for the family to try it.

    Reply
  106. Elle says

    February 14, 2016 at 1:57 pm

    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. GAIL DEJURNETTE says

    February 23, 2016 at 10:58 am

    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. Betsy says

    March 28, 2016 at 7:16 pm

    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.

    Reply
  109. Betsy says

    March 28, 2016 at 7:16 pm

    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.

    Reply
  110. shelley says

    August 12, 2016 at 2:20 pm

    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!!!!

    Reply
  111. Dina C says

    October 3, 2016 at 8:56 am

    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.

    Reply
  112. Lynn says

    October 23, 2016 at 2:29 pm

    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 !

    Reply
  113. Joyce says

    November 13, 2016 at 5:27 pm

    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.

    Reply
  114. Veej says

    November 28, 2016 at 5:00 am

    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?

    Reply
  115. Michelle Rodeheaver says

    January 2, 2017 at 5:46 pm

    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. 🙂

    Reply
  116. andrea ang says

    January 14, 2017 at 1:40 pm

    My husband and I love this recipe its so easy and fast.

    Reply
  117. Shannon says

    February 1, 2017 at 5:48 pm

    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!!!!!

    Reply
  118. Nichole says

    July 12, 2017 at 1:46 pm

    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!

    Reply
  119. Tracy says

    December 25, 2017 at 4:39 pm

    Made these for Christmas today. Boy are they delicious and easy. The sauce was so good! I used flour tortillas too, perfect!

    Reply
  120. ALlie says

    January 8, 2018 at 2:04 pm

    Any idea on how to make this more of a layered enchiladas bake?

    Reply
  121. Angela says

    January 15, 2018 at 7:03 pm

    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!

    Reply
  122. Patricia says

    March 7, 2018 at 8:46 am

    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

    Reply
  123. Janet says

    July 8, 2018 at 9:39 am

    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.

    Reply
  124. christine says

    September 20, 2018 at 11:51 pm

    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!

    Reply
  125. Audra says

    November 28, 2018 at 9:44 pm

    We’re foodie snobs and this was delicious! So easy to make and we gobbled it down. Thanks for sharing.

    Reply
  126. Sarah says

    January 3, 2019 at 7:09 pm

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

    Reply
  127. Joy says

    January 24, 2021 at 11:41 am

    This was so easy and delicious. Thank you for the recipe.

    Reply
  128. Joy Brown says

    January 24, 2021 at 11:43 am

    This was so easy and delicious. Thank you for the recipe. I have already had a request to make it again.

    Reply
  129. David H says

    February 2, 2021 at 2:53 am

    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.

    Reply

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