These Chicken Sour Cream Enchiladas are my favorite, more of a mild chicken and cheese comfort food. They are made with red sauce, which is more flavorful than the white chicken enchiladas recipes that call for cream of chicken soup or chicken broth. The sour cream and parsley (yes, I said parsley!) balance each other and give them a nice fresh taste.
I learned how to make these Chicken Sour Cream Enchiladas from my best friend, Alex! Many years ago, she taught me how to make these easy enchiladas. I fell in love with them because they are so easy. Plus, the flavor is different from any other enchiladas I've had.
In this post, I will teach you how to make them too!
How to Make My Easy Chicken Sour Cream Enchiladas
This is the first recipe where I began to realize that measurements don't have to be exact. You can just add ingredients until the filling looks and tastes how you like it. I personally don't measure the ingredients for the is recipe anymore, I make it to taste. However, I have included the approximate measurements of what I use in this post.
Ingredients You will need for these Chicken Sour Cream Enchiladas
To make these Chicken Sour Cream Enchiladas, you will need shredded chicken from 3-4 large chicken breasts (I used cooked rotisserie chicken purchased at the grocery store), shredded cheese, onion, flour tortillas (or corn tortillas), enchilada sauce, and parsley.
I choose to use mild red sauce because my kids will not eat spicy stuff....however, if you like spicy, get the medium instead of the mild. You can even add green chilies.
Start by preparing your ingredients, such as chopping the onion, parsley, shredding the chicken. Place them each in a bowl. Next, preheat the oven to 350ºF.
How to Make Sour Cream Chicken Enchiladas (with red sauce)
Jump to RecipeFirst step. Heat a teaspoon of olive oil in a large frying pan or skillet over medium heat. Add the onions and cook until translucent, stirring all the while.
Step two. Add the chicken to the onions in the frying pan. stir until combined.
Step three. Pour about ⅓ to ½ cup of enchilada sauce over the chicken and onion mixture.
Just enough to coat the chicken.
Step 4. Add sour cream and parsley.
Stir until combined.
Step 5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy I want it. I like the mixture to be creamy and cheesy.
Once the cheese is melted and combined with the chicken sour cream mixture, it looks like this. Taste it to see if it needs anything more. More sour cream? You like more cheese? More sauce? You can adjust it to how you like it best.
Some people even like to add taco seasoning, chili powder or garlic powder. It's you call! Just add a little and keep tasting till you love it.
Step 6. Now it is time to fill the tortillas and make the enchiladas. Pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)
Step 7. Now take a tortilla and spoon some sauce on the tortilla.
Next, spoon on some of the chicken mixture.
Step 8. Roll up the tortilla and place seam side down in the baking dish.
Repeat steps to make enough tortillas to fill your baking dish, or until the chicken mixture is all used up.
Step 9. Next, pour enchilada sauce over the completed enchiladas. spread it evenly over the top.
Step 10. Now, top with more shredded cheese and garnish with chopped parsley.
Now they are ready to place in the oven. Cover with aluminum foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is precooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp, and the cheese is melted.
Finally, this is how the enchiladas will look when they are finished.
Yummy!!!
I just love these enchiladas. They are one of my favorite comfort foods, and also make great leftovers for weekday lunches. I hope your family enjoys them as much as our does.
Chicken Sour Cream Enchilada Ingredients
- 3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
- 1 medium onion, chopped
- 1 cup sour cream
- ½ cup chopped parsley
- 1 large can enchilada sauce (La Victoria is my favorite)
- 3 cups shredded cheese (I use mexican blend, or a combo of cheddar cheese and monterey jack cheese)
- 10-16 flour tortillas (8-9" work great. you can even use corn tortillas)
- 1 Tablespoon olive oil
- salt and pepper (to taste, optional)
Directions
- Preheat oven to 350ºF.
- In a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. Stir often.
- Combine chicken and onions in the frying pan. Stir until combined.
- Pour ½ cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.
- Add sour cream and parsley. stir until combined.
- Once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy you want it. I like the mixture to be creamy and cheesy.
- Once the cheese is melted and combined with the chicken sour cream mixture.
- Pour just enough sauce in a casserole dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)
- Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
- Roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.
- Pour enchilada sauce over the completed enchiladas and spread evenly over the top.
- Top with shredded cheese and garnish with chopped parsley. Cover with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Bake until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted.
Enjoy! Serves 8-10
Frequently Asked Questions
Can I make the enchiladas the day before?
Yes and No.
I have made these enchiladas and then cooked them the next day. In my opinion they still taste great! The main complaint people have, is that the tortillas can be a bit soggy. So it's just a texture thing. If you want to make them ahead of time, I would suggest making the filling the day before, and then filling the tortillas and cooking them on the next day.
Can I freeze the cooked Enchiladas?
I would not suggest it. But you can make the filling part and put that in the freezer ahead of time.
Can I keep the leftovers and eat the next day?
Of course. They will still taste good. Just place in the fridge in a dish covered with a lid or plastic wrap.
Can I make a double batch?
Yes! I always do. If you completely shred an entire rotisserie chicken, it will make a double batch. So make sure to add double of all the ingredients.
I ALWAYS make enough to spread the love and deliver aa batch to aa friend or family member. Because EVERYONE I know loves this
What side goes with enchiladas?
Although they are not exactly authentic Mexican food, they are the perfect compliment to Mexican rice, refried beans, black beans, salsa, roasted green chiles, tomatoes, and avocados.
Can I use ground beef?
Although I have never tried using ground beef, I am sure you can! This recipe is extremely flexible!
How do you make chicken enchiladas not soggy?
To prevent enchiladas from getting soggy, there are a few things you can do. First, make sure to slightly pre-cook the tortillas before filling them. This helps to remove excess moisture from the tortillas and prevent them from becoming mushy. I also prefer to use my older tortillas for this recipe, not fresh.
Additionally, avoid overfilling the tortillas with too much sauce or filling, as this can also contribute to sogginess. Finally, bake the enchiladas uncovered during the final stage of cooking to allow any excess moisture to evaporate and the tortillas to crisp up slightly. By following these tips, hopefully your enchiladas will have a crispy texture.
Check out this step by step video on how to make my Easy Sour Cream Chicken Enchiladas Recipe!
Printable Chicken Sour Cream Enchilada Recipe
Easy Chicken Sour Cream Enchiladas
Ingredients
- 3-4 cups cooked shredded chicken I use cooked rotisserie chicken
- 1 medium onion chopped
- 1 cup sour cream
- ½ cup chopped parsley
- 1 large can enchilada sauce La Victoria is my favorite
- 3 cups shredded cheese I use mexican blend
- 10-16 9" flour tortillas
- 1 Tablespoon olive oil
Instructions
- Preheat oven to 350ºF.
- In a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. Stir often.
- Combine chicken and onions in the frying pan. Stir until combined.
- Pour ½ cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.
- Step 4. Add sour cream and parsley. stir until combined.
- Once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy you want it. I like the mixture to be creamy and cheesy.Once the cheese is melted and combined with the chicken sour cream mixture.
- Pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)
- Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
- Roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.
- Pour enchilada sauce over the completed enchiladas and spread evenly over the top.
- Top with shredded cheese and garnish with chopped parsley. covered with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking.
- Bake until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted.
- Enjoy!
- Check out this step by step video on how to make them!
Beverly N.
Yum! I so need to go to bed, but I always find the best looking recipes late at night. Pinning this!
Andrea Freels
I made this for the first time tonight. My family really enjoyed it. I will definitely make it again!
Nancy WINESBURG
Great recipe, of course I did do a few adjustments.
Instead of using chicken breasts, I used chicken tenders. I seasoned the tenders with taco seasoning, garlic powder and cumin. Everything was seasoned just perfect for a Mexican flavor. My husband and I were only able to eat just 1, they are so filling.
Brittany
I can't wait to make these! These look like the ones my aunt always made when I'd visit. I've been looking for a recipe like hers and I think I found it! I know my husband and the baby on the way will love these. I'm very greatfull that you put this up. Many thanks!!! 🙂
Julie
These sound delicious! Do they freeze well?
Katie
Do these freeze well??
Jill
I assume they would, but I've never tried it.
Kylee
We make these, freeze individually, and then the kids take them for lunches. They've defrosted by lunch, and taste great! Our kids have many envious friend's ????
Jacquie
I always use corn tortillas, I have found if flour tortillas get to wet their texture becomes a bit doughy. This recipe looks great. I live in AZ and love Sonran Mexican food.
Deborah
I made these with corn tortillas and made my own red sauce.
I used cilantro instead of parsley.
Thanks for inspiration
I will make these often.
MZ
Family favorite
Brittney Davidson
These are the best!! Iv made them so many times already and they are a fav in my house!!
Kathy
This is the best enchiladas recipe ever! We love it and make them often.
Bet
i think it means cilantro and not parsley
Jill
No, I use parsley.
Juanita
Enchiladas are ALWAYS made with CILANTRO, not parsley. The flavor profile will be completely changed to reflect an authentic enchilada dish.
Jill
You can make these with cilantro, but I make them with parsley. I love how these taste and so does everyone I've made them for. It's just a personal preference.
D. W.
I, too, use parsley. Cilantro isn't to my taste. Taste like a chemical, imho. Everyone enjoyed them at our Diablo de Muertos gathering.
Sandy
I don't care for cilantro either.
Amber
I love cilantro, but I wanted to try the parsley as you did. It was fantastic! I also made them vegetarian by using a plant-based shredded chicken product! Cannot give it enough stars!
Carole
I’m extremely allergic to cilantro!
Thanks for the “inauthentic “ substitute
Lol.
Shelby
I made these tonight with green onions instead of parsley... Another great option! Great enchiladas! Thanks for the recipe.
Carol
I used the parsley and it is delish. There's no rule that you have to use cilantro. You make a better cook, when you experiment with different spices and herbs. KUDOS for this recipe. My family is in love!!!!!
Susan
Agree, everyone has their own taste. 👌
Shari
Juanita, you should leave ALWAYS out, because everyone uses the garnish of their choice and it isn't ALWAYS cilantro.... parsley, green onions....... your preference as Jill says. Thanks for the recipe Jill.
Lori
Some people don't tolerate the soapy taste of cilantro. I agree with parsley, but might use chives or green onions.
Jilly
I think it would be to someone's preferred taste. Authentic or not. I myself use cilantro, but some do not like the taste of cilantro.
Barbara Karr
You either love or hate cilantro! Personally, I hate the taste. I use parsley fresh and dried whenever cilantro is called for. Cooking is a matter of personal preferences. B. Karr
Susan
I'm with you on using cilantro
Jessica
While I would prefer cilantro - there are no rules on what people must do to make enchiladas ALWAYS. Lmao!
Gail
Juanita, ALWAYS??
Seriously?
Apparently this was the one time in your life, that you were wrong. Put it on the calendar. Will he looked back on with fond memories.
Tisha
Not always…..I HATE cilantro but I love enchiladas and always get them at our local Mexican restaurant. They don’t use cilantro and I have never had any that have.
Sandy
Very good! I made these exactly as your recipe. As we like more spice, next time I’ll add green chilies and jalapeños and replace parsley with cilantro and green onions! Excellent eating just as recipe calls for though!
Emilee
The picture shows cilantro. Also known as Italian parsley. Way misleading, and totally throws off the flavor. Plus waaay too much added in the mixture. Disappointed 🙁
peta
cilantro is actually coriander NOT parsley at all completely different taste so thats why you have had a different experience for the taste. pictured is italian parsley and is not that different in taste or look to normal every day parsley.
peta
whats pictured is Italian parsley and cilantro is actually coriander not parsley at all and completely different taste. henece why yours would have a completely different flavour.
Jill
Yes, it is Italian Parsley.
Gail
Actually, what’s pictured is called "broad leaf” it’s a seed that grows profusing in the yard, and even with a lawn service it doesn’t kill that particular weed. So, rather than spend all that time pulling and throwing it away., we decided to pull it, trim the leaves to look like various herbs and it served the purpose
1- to make colorful filler for the dish.
2-To make know it alls show their ignorance on here by arguing about what it is, and sorry...but a Rialto, it’s neither.
Again. Broad leaf, trimmed to look. Like other herbs. It has NO (zero, none, notts) taste. And if not put in wTer abd cooled VERYsoon after “harvesting, it will wilt and has NO taste.
Another reason ”chef” has “gardner” pull it early morning and immediately put it in water.
Gail
It’s ok Emilee,
We’re disappointed in you and your rude, condescending comments as well.
Hopefully, your disappointment will deter you from
Coming back to this page.
Would hate to be disappointed by a word or two, or how a product LOOKS
Maybe you can use the free time you’ll find for something constructive.
I assure you, you’re thoughts won’t be missed here...AT ALL.
Gail
DUH!!!!
Maybe it meNs grass clippings, Bet. ????
Jacquie
A lot of people cannot eat cilantro, because it tastes like soap to them. It is a gene thing.
Patchouli Bean
I chop both cilantro and parsley. Cilantro always adds distinct and authentic flavor to Mexican dishes. The parsley was simply because it was in the recipe and it does adds color contrast.
I also use the green Verde sauce in one batch and the red sauce in another batch and let guest chose. I also use corn for one batch and flour for the other. I find no matter what they all get eaten up rather quickly. My grown boys request these except when we are having Italian.
Jay
what about corn tortillas, I like the corn , think they will hold up well enough?
Jill
Yes!
Lindsay
We also prefer corn tortillas, but what do I need to do so that they don't break when I roll them up?
Peggy
I take the corn tortilla and put it in a plate of sauce, flip it over to cover both sides, then put your ingredients in the tort. If not too full of the good stuff it will hold up nice.
Jacquie
Warm your sauce on the stove before you dip the corn tortilla, it will soften the tortilla and make it more pliable.
I was taught to dip them in oli but warm sauce will do the same.
Patchouli Bean
the corn actually hold up better than flour. From my experience
Pam
Can you make these ahead of time and just bake when your guest are ready to eat?
Jill
yes!
Karalee
made these for my husband and a couple friends last month...was a HUGE hit! Husband has requested them again for his birthday this week 🙂
Jillian
Just made this recipe... so easy, inexpensive and SO freaking yummy!!! I did sub out cilantro for parsley and added some green chilies to the filling for a bit of heat. Love the sour cream idea, will definitely be making these again! Thanks for the great recipe! 🙂
GSmart
Sooo good! Instead of parsley, I used cilantro. It was delicious!!! ?
Stephanie
Does one rotisserie chicken give about 3-4 cups of meat?
Jill
I only use one chicken.
Michelle
Do I need to use oil for the baking sheet before pouring the enchilada sauce?
Thanks!
Jill
Yes!
Julie
I spray the pan with Pam, otherwise they stick-even using sauce to coat bottom generously
Niq
I'm obsessed with thus recipe. I also add cherry tomatoes, olives and chives on top. And I use BOTH cilantro AND parsley. Works perfectly together.
Camille
These were easy and delicious! However, i would definitely reduce the sour cream to 1/2 a cup to 3/4 of a cup. 1 cup made them far too rich for me. Also, I would definitely recommend spraying the baking dish because my enchiladas really stuck on there and fell apart when I was trying to serve them!
Veronika
My favorite trick is adding a layer of refried beans to the bottom of any enchilada dish! No sticking!
Jill
Great idea!
Dee Dee
Mine are in the oven now they were really easy to make can't wait to see how they taste!!!
But what's not to love in m this recipe? ? ? ?
Shelby
Just made this and it's in the oven right now! I just wanted to say that you probably only need like 2-3 cups of chicken rather than 3-4 cups, unless you want an awkward amount of filling left over... not enough to make another batch, but enough to feel like you've wasted food /: They look and smell DELICIOUS though, thank you for the recipe! (:
Lacey
What didn't make it in a tortilla I used as a dip with chips while we waited for the dish to cook. Just an idea ????
Kelly
I used my left over filling and made a small enchilada casserole! Cha Ching so good thank you!
James
OMG!!!! My boys wanted to make a dinner for my fiancée for her birthday.... This was amazing!!! We put refined beans in the middle of the enchiladas, served with avocados, black beans and rice.... Simple put .... If you like Mexican food... This is the dish !!! Thank you !!
PS use baking spray for the bottom
Dana
Those extras sound yummy! thanks for the suggestion, going to give that a try when I make these!
alice eash
Great recipe! Thanks.
Ruth
Re: Cilantro vs. parsley - Native Texan here and though many use cilantro, some of us HATE cilantro. It ruins a dish for me and also my 2 daughters. After taking a Gourmet cooking class once I found out why some people hate it (tastes like soap!) It's in the saliva of some people what interacts with taste buds - so it's not just our imagination. Thought you'd be interested in knowing why some like it and some HATE it.
Donna
Thanks for the info Ruth. Interesting
Tammy
Yes, Ruth! You're exactly right. I think cilantro DEFINITELY tastes like soap. (Ugh). What's more, if I get a big piece, when chewed, it often leaves a soapy, slick feeling in my mouth. Needless to say, I'm not a cilantro fan. Lol
Bryn Gibson
I just made these for my boyfriend & his family tonight and they were such a huge hit! The filling was so simple yet savory and everyone kept going back for more!
Thanks so much for this recipe 🙂
Katie
Thank you for this recipe. My husband said this is one of the best dishes I've ever made! I used corn tortillas and cilantro as substitutions. I've sent your link to friends already. I'm making it again tonight:) thank you!
Barbara
This recipe is so easy, and the instructions are excellent. I have always have a problem making enchiladas that I like. I can see this recipe being easily adapted for all kinds of special eating restrictions.
My deceased husband had diabetes. I was always adapting recipes for him. I would have used the following for this recipe: low-fat cheese, low-fat cottage cheese (whipped) instead of sour cream, and any other ingredients that would be lower in fat and carbs. I always had baked turkey in the freezer or ground deer meat.
Like some others, I don't like cilantro......each to their own taste.
Mo
Can you make it with BEEF?
Jill
I haven't tried it, but I don't see why not!
Catherine
Great recipe!! How do you recommend reheating??
Jill
Yes! Leftovers are always good. Microwave or heat up on the stovetop.
Rainbow
I tried this without parsley, because I had none. They were so good! Tonight I'm adding parsley,but I'm going to puree it in a food processor and add to the sour cream. I prefer less leafs. I also added some cumin to the chicken, and black olives to the top. Very good, thank you so much for the recipe!
Rainbow
Ps -I love parsley in a lot of Mexican dishes. It tastes fresh and is less "soapy" to some people that have an issue with cilantro.
Tasha
Juanita is right! It is NOT a preference. It is a cultural dish and therefore one may say that enchiladas are ALWAYS made with cilantro. Parsley DOES NOT belong in an enchilada and completely alters the taste. Therefore, if you choose to add parsley or what have you, you are NOT making an enchilada, but your own version of it. In this dish, it is not a mere garnishment, rather it contributes to the flavor of the dish. I guess if you prefer a more bland taste, than parsley away!!!!
Leslie Burchett
wow, what happened to just cooking and enjoying the taste of what you cook? A great chef will tell you, do what makes it taste good to you. There are no "rules".
Jill
Then I would say that these are my own version of and Enchilada. I never claimed them to be authentic. I also don't feel that they are bland tasting.
Mae
So sorry Jill, I have been reading the reviews because I am making them now. ???? Thankful you shared, did not change a thing. For the people who complained,
folks, it is not a contest to who is right!!! Just some sweet person sharing her version of a great dinner! Chill folks, thanks, Jill! ????️
Melissa Tenison
AMEN!!!
Gail
Juanita might be right to/for you, but personally I’d enjoy a nice Anthony, or Mario.....maybe even a Cary. With your VAST knowledge of...well, basically everything...(that is what you wanted the rest of us to take from this, right?). You do know Julia Child AND Anthony Bourdain have both passed on, so with you limitless knowledge, warm/caring way you have of communicating, you could probably get a show (carried by a dry network) where you teach all the. Great chefs, and maybe a few NON FAMOUS home cooks how to cook.
Of course to enlighten everyone w with ally our skills and ability, it’d need to be a twice daily show. OR.....Disney or Lifetime might be a starting channel and just play your shows 24/7
And, no doubt, when time ends....there will still be many many things left “untaught”.
But.....if o may, since religion is a crutch for the current admiinistration,
Let me say, if the above is true, and you still have things you want to teach and show others. Maybe you could prepare the “Marriage Supper of the Lamb!”
Patricia
In this cilantro vs. parsley debate, I personally like them both, but I plan on using parsley when I make this recipe tomorrow because THAT is what in the ingredients! You really cannot comment on how something turns out or tastes, if you do not follow the recipe as written. Some of the greatest chefs, notably Ina Garten (Barefoot Contessa), despises cilantro and never puts it in any of her Mexican style recipes. If SHE was making this dish, she would not use it. I have no doubt that this recipe will be full of flavor WITHOUT the cilantro!
Victoria
I made this for the family for the first time 3 wks ago.
This was so delicious that it will be on a recipes rotation for our family. Thank you for posting this recipe.
Chelsea L
Maybe I should have added more sauce to the botton of the pan because my enchiladas stuck terribly. Rather disappointing because they tasted amazing. Will definitely try again! I used parsley and it was great! Maybe I'll experiment with the cilantro next time.
Verna Matuu
My family loved it....
Jill
What size tortilla shells did you use?
Jill
I used the 10 inch, but any size will work.
Ecoria13
If I'm going to use corn tortialla do I have to warm them first? I'm wondering which is better flour or corn ?
Gayle
If using corn tortillias I do it a bit differently...I Put the sauce in a small pan and warm it and dip the tortillias in that first. It makes them more pliable to roll.
Ecoria13
Flour or corn tortiallas which is better?
Jill
It's a personal preference. I have only tried with flour, but many people have used corn.
Lorie
Made this for my large family when my parents and father-in-law were here. We are all from Arizona, and we know good enchiladas! I made some with corn tortillas and some with flour, and we loved them both equally. We love cilantro, so I used that. Seriously, this is a wonderful recipe, and so easy when you use the rotisserie chicken! THANK YOU!!! *****5-star deliciousness for sure!
Notsurprised
I made this recipe tonight and we loved it. I used a little less cheese and used 3% lower fat cheese and it was still cheesy and creamy. I think you could use either parsley or cilantro; I used parsley flakes because I didn't have any fresh and it turned out fine. Delicious!
Notsurprised
Correction: 2% cheese.
Patty Wedge
My family loved these Sour Cream Chicken Enchiladas. I used 1/2 cup of Sour Cream instead of 1 cup and I used Fresh Cilantro instead of Parsley. Those were the only changes I made and they were yummy! Thank you for a delicious recipe.
denise t.
i always wanted to make homemade enchiladas,but never could find the right recipe..but i think i found it now....im gonna try this soon ....thank you sooo much.
Amanda
If I need to cook the chicken first how do you recommend cooking it if I'm using chicken breasts?
Jill
Probably 4 chicken breasts
Alex
This is heavenly!
First time cook
is the chicken already cooked when you add it to the pan with union and the sauce
Jill
Yes, chicken needs to be fully cooked.
Diana
Loves these. I really like how you just put estimates of how much you actually use! I hate getting out my measuring cups! I like to measure to taste, and it was super easy with this recipe. Thank you, so delicious!
helio
great
Shaye
I love cilantro lol Just wanted to mention I am so happy I don't have whatever in my saliva to make it taste soapy I feel horrible for those that do. Trying this recipe tonight. I am excited haven't had this dish in a long time and the other chicken enchilada recipe I have well it is a process ... totally worth it but just not enough time. This looks quick and easy and just right to balance with 2 -11 yr olds 1- 4 yr old and 2 - 1/2 yr olds running around
Lynn Thomas
We count carbs and sugar how much does this recipe contain.
Kristen
Lynn, go to myfitnesspal.com and you can enter all the ingredients into a recipe book, choose how many servings it makes, and it will calculate it for you.
Jan
My tortillas broke apart. How do I keep this fro happening. 🙁
Gayle
unless you heat them a little, corn torillias will or can break up...I heat mine first by dipping in very warm sauce first....
Bonnie
I purchased a Rick Bayless tortilla steamer/warmer some time ago and always steam the tortillas first; just enough to make them pliable. Perfect everytime.
Ashley Dickman
I think you are confused. The pictures you posted is clearly cilantro NOT PARSLEY. Either way it tastes great though.
Ashley Dickman
I just realized that sounded a little rude and I didn't intend for that! We loved this recipe and will make it again.
Jill
No, I used parsley. It's Italian flat leaf parsley. But you can use either and it will still taste great!
Sylvia Bucksar
WOULD BE EXTREMELY HELPFUL FOR YOU TO SET UP A PRINT ICON....AM NOT VERY COMPUTER SAVEY...DO LIKE YOUR RECIPES
Bellareena
I made your wonderful recipe for Christmas week for ages 3-91 and everyone loved it! Your recipe is now a Christmas week tradition and I'll make it many more times throughout the year. I appreciate the time you spent on very clear instructions. Thank you.
Audrey
Hello!
Can I do the mixture today and put it in the refrigerator and do the rest of the recipe tomorrow?
I'm cooking right now my own enchilada sauce! yummy.
Audrey
Jill
yes! That will work. You'd to heat it up a little before putting it into the tortillas.
Audrey
thank you for your quick answer!
jenniferf
This was a Pinterest win for me!! My family loved it! Will make it again I am sure. I couldn't find Enchilada sauce so I used Taco sauce (which I googled as interchangeable) Tasted great. I even took a picture of it because it looked exactly like the picture in the post! LOL
Simone
I made these!! Yum! Easy recipe too! ????????
Jane
My family loved this. Will make again!
Pat
This sounds so good but wondering how to half it and what I need to do to make it freezer ready. There's only 2 of us and I'd like half chicken, half beef
Teresa
Yum yum yum!!! Delicious recipe I'll be making many times again!
Samantha Moore
Love the recipe! We added chopped green chiles to the mix. The flour tortillas came out a little doughy so we will definitely try with white corn. The filling would be awesome in a 7 layer dip!
Amanda
Thanks for taking the time to do step by step pictures. We will try them this week!
Anna
HI! These are amazing! I've already made them once and loved them. Do you think I could make them a day ahead of time, or would the sauce make them soggy? I work until about 8pm so it would be helpful to have them ready to put in the oven for my husband! Thank you 🙂
Melissa
Is there any nutrition information on this great recipe I made tonight for dinner . I used green enchilada sauce instead. My husband loved it.
SJW
These are baking in the oven right now, and I'm stoked to eat them up!
I'm sharing my "version" on my blog next week- and I can't get away without giving you all the due credit for this great recipe!
Thanks for this!
Love the blog!
Lauren
Wonder if this could be assembled and frozen to bake later??
Naomi
I made this but added cream cheese to the mixture. It was awesome!
Sarah
Cheers from New Zealand. Will be making these for dinner tonight. Will bulk it up more by adding black beans. Thank you for the recipe.
JJJ
Can't I print just the recipe??
Bonnie
Delicious! I added chopped green chiles and black olives. Also, instead of Mexican cheese I used half cheddar and half mozzerella.
Judy
Cooking is done to satisfy your own tastes and those you are cooking for. Unless you are enrolled in an authentic Mexican cooking class and shooting for an A+, it would be stupid to add any ingredient you know won't be liked. Why even bother cooking at all? Some recipes are perfect as is and some I use as a general guide. There's no cooking police - make it how you want to, call it what you want, but most importantly just relax and enjoy it and the people around the table!
Amber Herrick
These are SO amazing I have made them for various occasions and everyone has absolutely loved it! Thanks for the recipe!
Melanie Skelton
These are the BOMB!! I have made these several times for our church small group and I get asked for the recipe every time. I half the recipe for us at home and it is so quick and easy. Thanks so much for sharing!!
Mamaof4
My tortillas came out doughy. Not sure why, followed the recipe to T. Bet it would be awesome if it came out right!
Yadi
I will fry with a little olive oil first, and then put the chicken filling
Jeannie
I made this tonight and it was a big hit. I didn't measure anything, I just used my own judgement. I just had a small can of enchilada sauce, so I improvised and used taco sauce and salsa to add to the chicken. I used sun-dried tomato tortillas instead. I also spread black refried beans on the tortillas before adding the chicken mixture. My husband loved it! Thanks for the great recipe.
Diane Saik
Made this dish and it was wonderful. Will use this recipe again. Thank you for posting this one.
Maddy Graff
This is my husbands favorite meal! He requests it at least twice a month! So yummy, the sour cream makes all the difference. Thanks for a keeper!
Linda Wager
This was so easy and tasted fabulous!!!!!! I shredded Colby Jack on top. This will be a regular dish for us.
Teresita
It seems like many angry people go on recipe blogs looking for a fight. I turns me off and hurts the blogger. Don't pay attention to that kind of person. I too will use parsley.
Susie
This recipe sounds ideal for my Bridge Luncheon. Can you suggest a side dish and a dessert that might go well with the main course? Many thanks.
Eileen
I’ve made this recipe twice and its delicious. Easy to make and great warmed up for leftovers.
Jennifer Reighter
This is such a yummy recipe!
Carly
Newsletter pop-up keeps making the page scroll to the top every minute and it’s really hard to read the recipe
Amanda Manning
I hate rolling each enchilada individually, so I just layer my sauce, then lay 1 1/2 totillas out flat, chicken mixture, repeat. Then a layer of cheese on top of course. I guess I make it as an enchilada casserole. My husband said it’s the best meal I’ve ever made, lol ????
Queenb
I just popped this into the oven and cannot wait to dig in! I had a nibble of the filling and OMG it is delish!! Thank you for this super easy and yummy recipe! Two thumbs up!
Heather
Can i make this in the morning and not cook it then stick it in the fridge to cook at dinnertime?? Will it get too soggy?
Jill
Maybe just put the chicken mixture into the tortillas, but wait to put them in the pan and pour the sauce over.
Nicole Kunz
I made these the other night using El Pato's mild red enchilada sauce. The sauce that was precooked with the onion and chicken was terrific, but the remainder that I added to finish off the casserole still had a raw chili flavor which hadn't cooked out after baking in oven. I was worried about add more baking time since there was sour cream in the mix. We hope that after it cools, and gets reheated, the raw tang will disappear or mellow. Does anyone have any suggestions on how to fix this? Or a different enchilada sauce to use?
Jacqueline Darden
When you pour the sauce into bottom of dish, place the flour tortilla on top of sauce. Do not put more sauce in mixture. Just roll and sauce will cover tortilla. Sprinkle cheese on top. For the corn tortillas, pour sauce in bottom of pan and flip tortilla to apply sauce e on both sides. There is no need to add sauce with mixture. Keep pouring just enough sauce to be sure to coat outside of flour tortilla and enough to coat corn tortilla on both side. Dont have to use all sauce. Otherwise will end up with doughy flour tortillas and/or mushy corn tortillas. Other than that great recipe.
Ashley
We absolutely love these! I leave out the parsley, because the kids don"t like "the green stuff" LOL!! We have these about once a week and we all LOVE them! I slow cook 6-8 chicken breasts with rotel or taco seasoning, shred, and freeze the leftovers so I have it on hand in a pinch! I also serve these with a side of Spanish rice. Great recipe!!! Thank you for sharing!
Naomi
This has been my go to enchilada dish since I found it, thank you! The sour cream in the mix is brilliant. I’ve also substituted with Greek yogurt and it is still amazing. I’ve thrown some garlic in and served this as a salsa verde version instead of with red sauce. Friends and family love it!
sandy
long post, but i could not find amount of enchilada sauce. i bought the largest can at my store and needec to go back for more
Carrie
I cooked at 350 and the torillas almost tasted doughy??? Did anyone else have this problem?
Pam
This recipe looks fantastic. I wonder if you can use corn tortillas instead?
Vanessa Ortiz
This was so good! I’m 19 and recently starting cooking for my parents and my boyfriend. This recipe was quick, easy and delicious! They loved it and so did I! ❤️❤️❤️
Wbh
Curious if I make the meat up could
I freeze a portion of it to split the batch into two meals? Thaw it out, make the tortillas and bake? Would
That work?
Jill
Yes! That will work great.
Kaye
Love them. I make them when i have left over rotisserie chicken. They’re easy to fill, simple ingredients. I use parsley or cilantro (whichever I have on hand) and love the flavor both ways.
Sarah
Has anyone made these with green enchilada sauce?
Kristine E Roody
I just made these. Pretty Darned Good!! I add some spinach in for a little more nutrition. I'll make again for sure (and probably add more cheese) hahaha! I'm a cheese fanatic! This was a great New Years Day 2019 meal with a salad. Thank you!
Joely
So delicious, and the best part- so easy!!! I think I will leave them in longer next time to crisp up more. 5 Star!!!
Cher
Would it be possible to fry the flour tortillas a lil bit, to prevent them from getting soggy?
Darlene
I made these this evening for dinner. My family loved it. We will be having these again. Thanks for sharing your recipe and detailed instructions.
L J Elliott
Can you freeze these...it's just me and I love to freeze anything I can for lazy days !!
Jill
I am sure you could. The tortillas will probably get a little soggy, but they will still taste good. Or use corn tortilla that are a little more hearty.
cozy
I make two (2) pans cook one (1) for self and spouse enough for 2 meals, and smaller to freeze and give to my daughter with instructions and she cooks as she needs.
Sarina Kinnunen
This is such a yummy recipe! Thanks for sharing.. I'm making this for supper tonight!
Teresa
Hi Sarina, thank you so much for sharing this recipe with us. I started prepping things for my oldest son but he was wanting me to wait and show him step by step so he could in the future prepare it himself so we will continue to work on it tomorrow when he has more time! Looks delicious can’t wait to put it all together! Please keep sharing their will always be negative people 🙏🏾👏🏾but that’s all the reason to keep doing what your doing !
Tina Waters
My family, and guests, LOVED them! I topped them with sliced olives and chives, and served them over shredded lettuce. Sour cream was available in a separate bowl. The menu included Spanish rice and broiled fresh pineapple slices. Yum! I did add a little cilantro with the parsley to give it that real Mexican flavor hint, and... added some Campbell’s cheese soup ( not diluted) to the chicken mixture, plus the recipe’s call for the Mexican blend. I wanted them very cheesy and gooey! The chicken was Costco’s rotisserie chicken, finely shredded. The family is so glad to have a second pan of them for dinner tonight! Thank you!
Tiffany Simpson
This was a huge hit in my house. This dish will be a new thing in the Simpsons home! Thank you
Kathy L
Try using corn tortillas instead. They are a little harder to find (IMO) but are thicker than flour tortillas and hold up better in all that sauce.
Leslie
Made this for dinner tonight. It was a big hit. I think I might try with corn tortillas instead of the flour ones. Seemed to be a little too soft. Also added some chopped green chilies. Will definitely make again.
Jennifer King
I made them with flour tortillas and they seem soggy or like they are uncooked dough. So dissappointed. Any ideas?
Carrie
I pour less sauce over top!
Linda
I only put a skim of sauce in the bottom of the pan, when assembling the tortilla I didn’t put sauce inside, then only a little of sauce to top, this kept them from being soggy, then after plating them I poured some warmed sauce over each as individuals preferred. I only ended up using one can of the sauce. Delicious! For those of you who don’t like parsley or cilantro, use sliced green onions instead. The great thing is to use the recipe as a jumping point then add toppings if desired, chopped tomatoes, lettuce, red onion, avocado, olives, whatever you like to make it your own. Great recipe.
Nancy Doyle
Jennifer, you can fry corn tortillas just before they become crisp. They will roll easily, and will not become soggy !! 🙂
Gregg Gunn
I made this! So good ❤️ I substituted cilantro instead of parsley and added a diced jalapeño with the onions! Awesome, thank you!
Kathy
That sounds awesome! I’m making it soon, and I was thinking about using cilantro also!
Robin Stamm
Nice starting recipe for me. I used most of the ingredients (I didn't use the parsley), and added mild green chilies, about 2 tbsp. cumin, salt, 1/2 tbsp. chili powder, 2/3 c. diced tomatoes, and 1 c. shredded "Mexican" cheese". I had a store-bought enchilada sauce, which wasn't enough, so I mixed it with canned tomatoes. After baking for 40 minutes at 350°, I served the dish topped with 1/3 c. diced tomatoes, 1/4 c. diced onions, 2/3 c. chopped cilantro, 2 tbsp. diced black olives, sour cream, and salsa. I also used 10 corn tortillas. Rave reviews from hubby and son and, if I do say so myself, I haven't had better enchiladas in any restaurant: not even in Southern California, where Mexican food is (IMO) exquisite.
smarin
Made these, yummy! Had leftover chicken from the previous night found this recipe. I too left out the parsley and used cilantro most often found in Mexican cuisine.
Carol
I did the same!
Lisa Meadows
Then you really didn’t use this recipe. You made up your own. Why do people do this? I don’t understand.
Kathryn Sewell
Lisa, she stated she was using the recipe listed as a starting recipe and added to it. What she did sounds delicious and I will likely be following her instructions because it sounds great. She didn't have to share what she did, it was something nice to do. Why do people like you find something to complain about for no reason? I don't understand.
Denise Queen
I agree with you Lisa, she just didn't add her own special touch. She made up a whole new taste profile for the recipe. So now it becomes a different recipe she's commenting on.
Sam
What size tortillas?
Keri
So I had about half the chicken mixture leftover after making 10 enchiladas! Can this be frozen I wonder for a future meal?
Lori
I always make extra filling and freeze for later. Then I just thaw it. I only need to add fresh onions, sauce and the tortillas and toss them in the oven. Just as good as when I make it fresh.
Dena
I made these and my family loved them! I left out the parsley and added a packet of taco seasoning to the chicken mixture. I also used freshly grated mild cheddar cheese. Will definitely make this again. Thanks for sharing!
Kerry Gough
I made these and added a can of fire roasted Rotel and a packet of taco seasoning. So so good and was a hit with my family of 5. Will definitely make again.
Tonee
I made this tonight and my husband & I loved it. Had leftovers for lunch and had leftover chicken mixture. Going to freeze for another time. Thanks!
Denise
Dis you freeze them? Did they turn out once reheated?
Kim
Is this recipe Keto friendly??
Whitney
Is this something that could be made ahead and then froze for later?
NJones
I was craving chicken enchilladas real bad and found this recipe. It was exactly what I had been looking for. Thank you for sharing, even though I didnt quite follow your recipe as you shared. I dont like onions as much so I didnt add as much and I also added come chili powder to add some spice to it. It turned out amazing. I never thought of mixing shredded chicken with onions, sour cream, and red enchillada sauce.
Brenda Jones
Great recipe, I made it twice. My husband and granddaughters loves it.
PD in the Midwest
BRAVO on this Chicken Enchilada Recipe! My finicky family loved them, especially my husband! This will be added to our regular dinner options!
Sandy
I’m dairy free so substituted sour cream with cream off the top of refrigerated canned coconut milk.
YUM YUM
Cali
I just made these tonight for my family and they were delicious!! I added chicken taco seasoning mix and red beans and rice and it was amazing. I would definitely make this again!
Sarah
Delicious! Will be making again!
Bobbi
I cannot find a PRINT button. How can I print this out so my husband can make them for me tonight? Thanks. Bobbi
Marie Czarnecki
PUT IT ON Facebook then you can go back.
Marie Czarnecki
PUT IT ON Facebook then you can go back. You can also hit the ctrl with the p together and you should be able to print.
Tricia
I have an apple computer.....using control & P does not work to print. How can I print the enchiladas recipe?
Christina
Super super yummy and easy! I used cilantro instead of parsley and Greek yogurt instead of sour cream for a healthier alternative. My first time making enchiladas and it was a success, my boyfriend and I have happy tummies 😊
Chula Torres
I made this recently, as a quicker version of an already quick Mexi as wellcan meal. Leave put the parsley all together! Authentic Mexican enchiladas would never use parsley, of any kind, for good reason. The flavor just doesn't work. Not necessary to substitute cilantro either. Stay away from using an American brand of enchilada sauce as well. Whether using red or green enchilada sauce, stick with a quality Mexican-made brand, such as La Victoria or La Costena. It makes all the difference. If you're going to simplify or vary. use an authentic sauce.
Nikki Krakauer
You are right on!!!
Deanna
How many ounces in a large enchilada sauce can? I see 10 oz and 28 oz as my options?
Jill
28oz would work good.
Lynne
What size pan and tortilla????
Jill
9 x 13" and 10" tortillas....but I use all sizes, it doesn't matter.
Diane
Enchilada size tortilla and a 9x13
Marilyn Mathis
I totally agree with this. The smaller can just isn't quite big enough.
Carol
I use 28oz size
Desiree
My family LOVED these!!! Thank you so much!
Stephanie
You lost me at parsley in Mexican food...
Jill
Try it. You will see :). Or use cilantro.
Chealyn
I think I used too much cilantro 😅😅
chealyn
But other than that it was a very delicious meal!!
Kirsten Jackson
Sliced up green onion works really well too. I almost always have those but not always cilantro so I tried it out. Great option and kinda keeps with the Mexican style. I serve the with refried beans and Mexican rice. One of our favorite meals in the rotation now!
Anita
This is our new family favorite! I make it biweekly and we don’t get sick of it!!! Thank you so much 😍😍😍
Jennifer
Delicious and easy! Curious if I could use ground beef instead of chicken? Not sure how it would turn out but might try it.
Gina Hall
I have been making these for a while now, so easy and quick and a big hit with my family! Also very easy to adjust the reciepe to the way you like it. I never measure exactly and it is perfect! Thanks
Jacquie
Warm your sauce on the stove before you dip the corn tortilla, it will soften the tortilla and make it more pliable.
I was taught to dip them in oli but warm sauce will do the same.
Stephanie
I am making these tonight. They look soo good.
Becky N.
This is fabulous! It’s the only enchilada recipe I use.
christine matrangos
Just made these tonight and my family LOVED them! Thank you!
Nancy Genuardi
Kelly...how did you put your casserole together?