Chicken Enchiladas

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce
Mix together:

1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
1 cup sour cream
1/4 cup of reduced chicken broth (the drippings of a rotisserie chicken work well too).

Consistency should be like yogurt - not too thin, thick. Adjust ratio to taste / correct consistency.

Make Enchiladas Filling:
Chop up onions and green chiles and sautee until soft. Mix with chicken, small amount of shredded jack cheese, and small amount of enchilada sauce.

Make Enchiladas:
Roll enchilada filling into flour tortillas. Place into clear pyrex. Cover with enchilada sauce and shredded cheese.

Bake at about 375 for 20 mins or until it smells good.

Chicken Enchiladas - mixed
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What up, my peeps

I'm fixin' to make this once again, dang, last time was Butternut for me?! Not sure if I'm going to go all-out Rotisserie though. Thanks for the post!!


We actually buy a rotisserie chicken from Mr. Canales at Eastern Market, and Safeway often has a decent one as well.

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