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Easy Chicken and Cheese Enchiladas

Photo Credit
AS Food Studio/shutterstock
The Editors
Yield
Makes 4 to 6 servings.
Category
Poultry
Course
Main Dish
Credit
The Old Farmer's Almanac EATS
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We’re huge fans of chicken and cheese enchiladas! They’re our go-to meal to transform chicken into something fabulous! Easy to make, easy to clean up, and always a winner.

Ingredients
3 cups homemade or store bought enchilada sauce, divided
4 cups well-chopped cooked chicken
1/3 cup sour cream
2 tablespoons finely chopped parsley or cilantro
2 tablespoons minced onion
salt and freshly ground black pepper, to taste
8 to 10 corn tortillas
3 cups shredded sharp cheddar or pepper jack cheese, divided
Instructions

Preheat oven to 350°F. Lightly oil a large, shallow casserole.

Ladle 3⁄4 cup of enchilada sauce into casserole and spread it evenly across the bottom. Set aside.

In a bowl, combine chicken and 1⁄2 cup of enchilada sauce, and stir. Add sour cream, parsley, onions, and salt and pepper. Stir and set aside.

Soften the tortillas.

Working with one tortilla at a time, spread a portion of chicken filling across the center. Sprinkle with 2 tablespoons of cheese and roll up the enchilada. Place in casserole, seam side down. Repeat with remaining tortillas.

Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese and bake for 25 to 30 minutes, or until bubbly.

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The Old Farmer's Almanac Editors

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Comments

Janet (not verified)

7 months 2 weeks ago

I live in San Diego, California and have many Mexican friends. One of their mothers taught me to soften the corn tortillas, dip the tortilla in the heated enchilada sauce in the pan. It works like a charm. I don’t like enchiladas with flour tortillas as the tortillas get rubbery and you don’t get the corn flavor. Corn is and was a major stable in Mexican cultures. Hope this helps somebody.

Alyssa (not verified)

2 years 11 months ago

I've always used fresh flour tortillas instead of corn tortillas so no softening needed!

Ruth Yvonne Groening (not verified)

3 years 2 months ago

I am guessing that to soften the tortillas you can put them is a hot oven until they are just barely warm and then stack them up and cover with cloth.

Ann (not verified)

3 years 2 months ago

How do you do that?

Hi, Ann. There are several ways to soften tortillas, but here is our preferred way:

Warm a nonstick skillet over low to medium heat.

Add 1 teaspoon of oil and, using a paper towel, spread the oil on the bottom of the skillet.

Lay a tortilla in the skillet and heat for about 8 seconds.

Flip the tortilla over and heat the other side for about 8 seconds.

Quickly put a second tortilla on top of the first, flip the pile, and heat for 7 seconds. (Tongs and a spatula together can make flipping easy.)

Continue adding a tortilla, heating it, and flipping the pile until all are warmed.

Tortilla warming can also be done in batches. Transfer the pile to a plate and cover with a damp paper towel until ready to use.