Mains · Recipes

Chicken Enchiladas Recipe

They're a lot of work and messy to eat, but they are delicious!
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, tortillas
Servings: 5 people


  • large pot with lid
  • saucepan with lid
  • skillet
  • 9×13" baking dish


  • 2 lb skinless, boneless chicken breast meat
  • 5 12" flour tortillas
  • 1 small onion
  • 1 bunch green onions
  • 1.25 oz mild taco seasoning mix (1 packet)
  • 0.25 tsp chili powder
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 10.75 oz cream of chicken soup (1 can)
  • 10 oz enchilada sauce (1 can)
  • 6 oz sliced black olives (1 can)
  • 4 oz chopped green chilies (1 can)
  • 1 tsp lime juice
  • 3 cup Cheddar cheese (shredded, or shred it yourself)
  • 1.25 cups sour cream
  • 1 tbsp butter
  • 1 cup water


Prep (30 minutes)

  • If you need to, shred the 3 cups of Cheddar
  • Split it into two 1.5 cup portions
  • Drain the can of chilies
  • Chop the small onion
  • Chop the green onions
  • Cut chicken breast meat into chunks

Cook the chicken (45 minutes)

  • Place the chicken in the large pot
  • Add enough water to cover it
  • Put the pot on the stove on high
  • Once it comes to a boil, reduce to medium-low
  • Cover the pot and simmer for about 10 minutes, until the chicken looks cooked
  • Use two forks back-to-back to pull the chicken chunks apart to shred them
    – this is tedious and takes like 30 minutes

Make some soup (5 minutes)

  • In the saucepan, combine the can of cream of chicken soup, 1.25 cups of sour cream, and 0.25 tsp of chili powder
  • Put the saucepan on the stove on low heat and stir occasionally
  • Once it comes to a simmer, turn off the heat and cover

Make the filling (30 minutes)

  • Put the 1 tbsp of butter in the skillet
  • Put the skillet on the stove on medium heat
  • Stir in the chopped small onion
  • Stir the butter and onion mixture for about 5 minutes, until the onion is soft and translucent
  • Stir in the shredded chicken, the can of chopped green chilies, the packet of taco seasoning, half the chopped green onion, and the cup of water
  • Simmer for about 10 minutes
  • Stir in the 1 tsp lime juice, 0.5 tsp of onion powder, and 0.5 tsp garlic powder
  • Preheat oven to 350°F
  • Simmer for about 10 more minutes
  • Stir 1 cup of the soup mixture into the skillet

Assemble the enchiladas (20 minutes)

  • Pour the rest of the soup mixture into the 9×13" baking dish
  • Fill a tortilla with the filling from the skillet
  • From one of the two 1.5 cup portions of the shredded Cheddar, sprinkle 1/5th of it (about a third of a cup) on top of the filling
  • Fold tortilla over
  • With the seam down, place tortilla into baking dish
  • Fill, fold, and place the other four tortillas
  • Pour the can of enchilada sauce on top
  • Sprinkle with the remaining 1.5 cup portion of shredded Cheddar
  • Sprinkle with the second half of the chopped green onions
  • Sprinkle with the can of sliced black olives

Bake (25 minutes)

  • Bake at 350°F for about 25 minutes, until the cheese has melted and the filling is hot