The Best Chicken Enchiladas

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The Best Chicken Enchiladas

Sorry about how ugly the lime is

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First off Mexican food ROCKS! So much flavor plus many of the recipes are nice on the wallet and simple to make. Today’s recipe is PERFECT to make in large amounts and freeze.

What You Need

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 Teaspoon of lime juice
1 Finely Chopped Jalapenos Seeded
What To Do

 Preheat oven to 350 degrees.  Grease a 9×13 pan.
In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min  – You will want to make sure the cheese has browned.
The Best Chicken Enchiladas
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The Best Chicken Enchiladas

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Simply the Best Enchiladas

Ingredients

  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 2 Tbsp. Corn Starch
  • 2 cups chicken broth
  • 1 Clove of Minced Garlic
  • ½ Teaspoon of Salt and Pepper
  • 1 cup sour cream
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 Finely Chopped Jalapenos seeded
  • 1 Teaspoon of lime juice

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In a medium size bowl mix - chicken, 1 cup of cheese, garlic - roll mixture into tortillas and place into pan.
  3. In a sauce pan - melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.
  4. Pour mixture over enchiladas and top with the last cup of cheese.
  5. Bake for 25 min - You will want to make sure the cheese has browned.

This recipe is adapted from Joyful Momma’s Kitchen

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Comments

  • Christina

    what a coincidence that you posted this today!! I pulled out chicken and was needing something to make for dinner with it tonight! Thanks! This looks really easy and yummy!

  • Jinna

    Do you think it would be just as good with hamburger meat in place of the chicken……I have excess Hamburger Meat from a sale????

  • Amanda H.

    Loved the recipe. I missed the lime too somehow. And I changed out jalapeno for green chilis! 🙂 shared it on my Facebook! Thanks! I was beginning to think pinned recipes were hopeless!

    • Crystal

      Haha, I’ve learned through my marriage that when people say soft taco shells, they mean flour tortillas. It used to bug the crap out of me that people just don’t say tortillas, but I see it’s pretty common and I’m getting over it 🙂 Where I’m from, a lot of people actually call them taco bread. That one still bugs me lol

    • Christina Smith

      You can use plain Greek yogurt in place of sour cream. I despise the flavor of sour cream, too. I make a recipe very similar to this and use the greek yogurt…it works perfectly to give that slight tangy flavor and keep your sauce a cream consistency.

  • Recipes | Pearltrees

    […] The Best Chicken Enchiladas | Budget Savvy Diva Find Copy Cat Recipes HERE Find more Recipes HERE If you like this recipe then PIN IT on Pinterest First off Mexican food ROCKS! So much flavor plus many of the recipes are nice on the wallet and simple to make. Today’s recipe is PERFECT to make in large amounts and freeze. […]

  • Kaitlyn

    I used Greek yogurt instead of sour cream. Taste and texture are almost identical! And the yogurt is much better for you 🙂

  • Jackie

    I live in Warsaw, Poland and made these last night…they were great! I even used all Polish ingredients! Enjoyed something so tasty and easy!

  • LParker

    I Have made these twice in 2 weeks(at my husband and kids request) and doubled the recipe both times. They are delicious!! They taste even better left over, not that we have much left over. My family don’t even request sides. They love them just by themselves.

  • KimD

    I made these for Dinner last night and they were awesome! This is my new go to enchilada recipe from now on! I used canned green chilis instead of the jalapeno, and stuffed it with shredded cheddar instead of monterey jack, but put monterey jack jalapeno slices, ( I didn’t have enough monterey jackfor both filling and to top the enchiladas.), on top only because it was all I had on hand and it still came out fanrtastic! Thank you Diva!

  • Karen

    Amazing!!!! I have made this twice and am typing this review as my house is filling with the amazing smell of chicken enchiladas! I boiled my chicken the first time but used the pre-cooked grilled (Tyson) chicken strips for convenience. I don’t see why you couldn’t use rotisserie chicken either. I made my filling earlier today, assembled the tortillas (fresh homemade flour from my local grocery store…totally makes a difference) and covered the pan with plastic wrap. Once we were ready to eat, made the sauce and baked it. Very very easy and cost effective meal to make…and delicious too!!

  • Erin Rueff

    these are really great. We had them for dinner last night. I used a rotisserie chicken and it made it alot easier on me. I will be making again. I did broil them for about 2-3 minutes on low to get the cheese brown and topped with lettuce diced tomato and a little sour cream. YUMMY! Thanks Diva.

  • Mel

    Has anyone tried making them with corn tortillas? I would like to make it gluten free for my daughter. Maybe layer in a casserole instead of rolling them??

    • Crystal

      It might be good, but I usually think of a light sauce like this as being better with flour tortillas, and a red sauce being good with corn. You can layer in a casserole, but if you want to roll them, you just have to warm them first. I much prefer rolled enchiladas to casserole style ones. Now you have me thinking, I might use corn next time I make these.

  • Lorie

    I loved that I found this recipie! I was getting stuck in a rut with corn tortillas and red sauce. I was doing the quick fry in oil before you roll as most recipies call for. My daughter and I did a dessert enchilada with flour tortillas for her spanish class one year. That was really good too. Can’t wait to make these!

  • Faith

    My husband and I do not enjoy spicy food but we love enchiladas, do you think it would make a difference if i left the Jalapeno out?

  • Jennifer Austin

    Made this recipe for the 2nd time after only making it a few weeks ago!! This is so easy and so delicious! I left out the jalapenos for the sake of my two preschoolers and used monterey/cheddar blend shredded cheese.

  • Julie N.

    How do you suggest I freeze this. I am VERY new to freezing foods. Do I cook them first or do I leave them uncooked and sauce to the side? I look forward to making this!!! Thank you SO much for all your great recipes!

    • Liane M.

      I would love an answer to this as well! I’m cooking for only myself right now but want to cook full meals and freeze them so I don’t have to cook every night. Thanks so much! I look forward to trying this recipe! 🙂

  • Brandy

    I made these tonight for my parents and they really liked them. They will stay as a keeper recipe 🙂 I made a few changes like only doing half the amount of cumin, but I added some ground chipotle as my dad has chipotle kick right now. I also used canned jalapeño but only did about 1 tbs and also added some canned green chiles about 2-3 tbs. my mom does not like as much spice as my dad. Thanks for the recipe. Next time I plan on putting some sauce in the bottom of the pan as I heard some of them were tougher and I think that was why.

  • Amanda

    I just made these enchiladas for dinner and they were amazing! The kids even loved them. Thanks for the great recipe!!!!

  • Betsy In OH

    Made these for our dinner tonight — FABULOUS! Even my 6-year-old picky eater loved it & cleaned his plate. This one is a definite keeper!

  • Meghan

    Tried this recipe tonight and liked it! I couldn’t find my cornstarch so used a little flour, and didn’t have jalepenos so I just threw in some green chile salsa. It worked! I had enough sauce that I think next time, I’ll add some to the chicken mixture, the shells were nice and soft, but the chicken seemed just a little dry.

  • Season

    Just made these tonight and OMG they were a huge success. We left out the jalepeno but put it on a bed of rice, corn n black beans! Will def make this again!!!

  • Liz Davis

    LOVE IT! My husband and I have made this several times sans jalapeno’s. We’ve even made it without the chicken for my picky 8 year old and he loves it! I saw that you posted that this is great to freeze and to do it without the sauce. How do you reheat it? I’m thinking about quick lunches and I didn’t know if anyone had tried reheating a frozen one in the microwave?

  • Heather

    Just made this last night, and I am not a huge fan of Mexican food but wow it was yummy!! We added red and green peppers bc we had them on hand it added great additional flavor, it’s nice and easy, thank you for sharing and this will be repeated!!

  • Jasmine

    Are these saucy? I know that is a probably a weird question but I got a recipe from pinterest and there wasn’t sauce. Needless to say my family didn’t like it.

  • Deb

    I made this for supper last night. It was very good! Next time I’ll add a little more heat to it and there will be a next time. Thank-you!

  • Stephanie

    Thank you for this recipe, it is very good! Ive made this two times now and I have the same problem everytime and im hoping you can help me with this. I follow the directions to a t, but when making the sauce mixture I cant seem to get it to thicken the way its supposed to without adding extra (a ton of) cornstarch. What am I doing wrong?! I dont really know what I’m doing in the kitchen, so any help would be greatly appreciated!

  • Kensley Elise

    My go-to recipe for chicken enchiladas! The whole family loves it & the rest that hasn’t tried it are always wanting to try it but it’s gone so fast! Just a quick tip, instead of shredded chicken, cut it up into bites size pieces, season it with cumin & garlic salt & brown it in a pan with butter. Gives it a whole other taste! It’s got a great taste with the shredded but it gives it a “grilled” taste when browned in the pan! Adds another flavor to this flavorful dish!

  • Charissa

    These are in the oven now and look delicious! But this did not make 10 enchiladas. It only made 5. Did I do something wrong? =\

  • Charissa

    These are in the oven now and look delicious! But it did not make 10 enchiladas, it only made 5. Did I do something wrong? =\

    • Kensley

      When I first made this I had the same problem! I just added about 2 more cups of chicken, plus another cup of cheese, and it made all 10. Also make sure your using 8 inch tortillas. I’ve made the mistake of getting bigger ones and end up running short on filling. Lol

  • Meg @ TheKusiLife

    You weren’t kidding when you said these are the best. I made it for my family last night and even all my picky eaters liked it. I am re-pinning this to my Favorite Meals board. Thanks for sharing:)

  • Shelley

    Finally got a chance to try this and it’s wonderful! I bought 2 jalapeños but couldn’t find them so I used a 4oz can of chopped green chiles (half in the chicken filling and half in the sauce). It was nice to make a sauce from scratch…most recipes start with a can of condensed soup! Sauce thickened quickly and it was so easy. I used Pepper Jack cheese instead of regular Jack. The only thing I had trouble with were the tortillas…then I remembered to wet them slightly and pop them in the microwave for 15 seconds: they come out steamy, soft and pliable. Didn’t put salt in as I find many recipes too salty but ended up salting the top. Paired with a romaine salad with red onion, avocado and orange pieces and my fav Italian dressing. Voila! This will be a favorite in our home. Thanks so much!!!

  • Sandra Lynn

    This sounds awesome! My ex can’t do red sauce, so this seems to be the perfect solution! Thanks!

  • Alicia Hoffman

    Made these for supper tonight, and they were absolutely delicious! Very quick meal when using an electric pressure cooker to cook the still partially frozen chicken breasts as I did. Also, I did double the ingredients because my tortillas were were fajita sized, but it worked out beautifully. These enchiladas have just the right amount of heat without being overpowering, and the creamy, cheesy sour cream sauce is oh so smooth and silky. Thanks for a great recipe that my husband and I will enjoy over and over again!

  • Jojo

    I make this recipe all the time…..love it. Over the years I have added things to the chicken filling to get vegetables into the family like chopped spinach and mushrooms. I found a shortcut to the Jalapeño pepper, I buy Monterey pepper jack cheese. Makes my life easier.

  • Tania

    These were the best! We thought they were just delicious! Now I have a favorite white enchilada recipe as well as a red. I added green chili’s inside and after they were done, garnished the top with cilantro and pickled jalapeños for us adults. I made two batches, one with sour cream, and the other with Greek yogurt for my non eating sour cream husband. Both came out perfect! I made cilantro lime rice with it and served vegetarian refried beans too. Omg…!
    Thank you for sharing this fantastic recipe! It’s a keeper!