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Chicken Enchiladas

These chicken enchiladas are a great dish for your Mexican fiesta! Make them ahead of time and then pop them in the oven while you enjoy time with your guests. Pull them out and enjoy tortillas brimming with chicken and creamy cheesy sauce. (You can use Old El Paso red enchilada sauce – either hot or mild – or add ingredients for your own sauce.)

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  • 1.Preheat oven to 350°F.
  • 2.In a medium non-stick skillet, cook chicken over medium heat until no longer pink. Drain excess fat.
  • 3.Tear the chicken with a fork and return it to the skillet.
  • 4.Add onion, sour cream, 1 cup cheddar cheese, parsley, oregano and ground black pepper.
  • 5.Heat until cheese melts.
  • 6.Stir in enchilada sauce - either the can of Old El Paso, or add tomato sauce, water, chili powder and garlic.
  • 7.Roll even amounts of the mixture into tortillas, and arrange in a lightly greased 9x13 baking dish.
  • 8.Cover with salsa and top with 3/4 cup cheddar cheese.
  • 9.Place jalpenos on top, if desired.
  • 10.Bake uncovered for 25 minutes. Cool 5-10 minutes before serving.


  • 4 skinless, boneless chicken breasts, halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt (optional)
  • 1 15-ounce can of Old El Paso red enchilada sauce (hot or mild)
  • 8 flour tortillas (or corn tortillas)
  • 1 12-ounce jar salsa
  • 3/4 cup shredded cheddar cheese
  • sliced jalapenos (optional)

Enchilada Sauce Ingredients (if you cannot find Old El Paso)

  • 1 15-ounce can of tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 clove garlic, minced