It’s Recipe Wednesday: “Chicken Enchiladas”

It’s Recipe Wednesday!

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This recipe was submitted by Tessie! Thank you, I am now craving this YUMMY looking recipe! Mmmmm….

“Chicken Enchiladas”


1-1 1/2 lbs-chicken, white meat, any cut would work. I use the boneless, skinless chicken breast in the bag and I use 2 or 3 larger pieces. Seems to be cheaper than the meat department packs.
1-10 oz can enchilada sauce.
10- burrito size tortillas
8oz-Sour cream
-Use $1/2 Friendship Cottage Cheese or Sour Cream 4/17 SS
Shredded cheese
-Use $1/2 Market Pantry Shredded or Block Cheese Target printable


  • Chop up the onion and add to chicken in a pot of water.
  • Boil the chicken until cooked thoroughly. Then chop up into small pieces, almost string like. You can also use a food processor as I do.
  • In a bowl combine the chicken and sour cream.
  • Sprinkle in a little cheese.
  • Then, put the chicken in the tortillas and roll up. You should have enough chicken to make 8-10 enchiladas.
  • Line the enchiladas up in a cooking dish. (Good idea to line the dish with foil to make for easy clean-up)
  • Then, pour the enchilada sauce over the burritos and top with cheese (lots in our case).
  • Bake about 15 minutes at 350. Just long enough to let the cheese melt and the enchiladas to get good and hot.


  1. Lynne Knepper says

    I make these all the time. They are delicious. I save time when I buy chicken breasts by cutting them into strips & placing the marinade in the ziplock bag before I freeze them. To use, all you have to do is place in fridge to thaw. I crush whole wheat/grain crackers for a coating for them, then bake in the oven at 425-450 for 20 min. They are so tender & delicious. I have used honey mustard, buttermilk, teriyaki & Italian salad dressing for marinades.

  2. We LOVE chicken enchiladas! Haven’t made them in a long time though..should put that stuff on my grocery list 🙂

  3. Really? I’ve finished all my grocery shopping, but it looks like I’m going back out. These look amazing. 🙂

  4. I have some leftover smoked chicken in the freezer and will make the chicken enchiladas this weekend.

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