“The” Chicken Enchiladas


Serves 4

1 lb boneless, skinless chicken breasts

4 whole wheat tortillas

1/2 cup lite sour cream

1/2 cup salsa

4 tbsp diced green chilies

1 can enchilada sauce

about a cup (give or take) reduced fat Mexican cheese

Preheat oven to 350. Boil a pot of water on the stove. Add the chicken breasts and poach them until done.

In an 8? by 8? glass casserole dish, pour half of the enchilada sauce from the can.

In a small bowl mix together the sour cream and the salsa.

When the chicken is done, cool and shred into bite size pieces. Lay a tortilla flat on your working space. Smear about 2 tbsp sour cream/salsa mixture, about 4 ounces of chicken, a sprinkle of cheese and a few green chili pieces. Close up the tortilla and lay, seam side down, in the enchilada sauce in the dish. Prepare each tortilla this way.

When all the tortillas are filled and tightly packed into the casserole dish, pour over the remaining half can of enchilada sauce. Cover with the remaining cheese and green chilies.

Bake covered in foil for about 20 minutes then remove the foil and bake for 10 minutes more. Let rest 5 minutes before serving.

**This recipe is sort of “a little of this, a little of that”. I don’t measure anything and rather just put a sprinkle of cheese here, a lot of cheese there. I grew up making this so it’s just something I learned along the way and is a definite favorite in our house! You could add veggies to it or add taco seasoning to the chicken….this is just the standard way I usually make it.


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    Eat, Live, Run » Blog Archive » Moms Know Best
    August 18, 2010 at 11:39 am

    […] enchiladas are probably one of the top five most requested recipes from this website. I posted the original recipe for them way back in the day, when I was still in school and it my favorite meal that reminded me […]

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    January 26, 2012 at 11:20 am

    […] and Rachel all loving on some enchiladas, I started craving Mexican.  So, since I’ve had Jenna’s chicken enchilada recipe bookmarked for over three years now, I decided it was […]

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    Colleen Stewart
    January 27, 2012 at 4:30 am

    oh yum!! I was looking for one more dinner idea before going grocery shopping this morning and now I have it! Thanks Heather 🙂

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    Our New Favorite Dinner | Heather Eats Almond Butter
    February 6, 2012 at 11:27 am

    […] like Mexican food.  So, that’s saying a lot about this meal.  It all started when I tried Jenna’s Chicken enchiladas, and then I tried Kristin’s idea of using Trader Joe’s boxed Organic Tomato & […]

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    December 4, 2013 at 1:50 pm

    I use Rotel (a mixture of tomatoes and chiles) and salsa mixed with the enchilada sauce and mix the shredded chicken in and let simmer for about 20 minutes so everything gets it flavor.

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