Chicken Enchiladas

I know a lot of people have “their” chicken enchilada recipe but I have to say, this one is the best I have tried and I wouldn’t change it!  We eat this on a regular basis and it is a family favorite – flavorful but not too spicy, healthy but not so healthy that it doesn’t include some good cheese and sour cream, makes a large batch so there is always leftovers (which are always just as good if not better the second day!), a little bit putsy but not so complicated that you don’t want to make it.  I definitely think you should try it!

Chicken Enchiladas

Recipe from Camille Johnson

4 chicken breasts (or to cheat, one rotisserie chicken cleaned of bones and skin)
1 c. chopped onion
2 garlic cloves, minced
2 Tbsp. butter
1 16 oz. can whole tomatoes (chopped up)
1 8 oz. can tomato sauce
1 small can mild chopped green chilies
2 tsp. ground cumin
1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
12-14 tortillas
2-3 c. shredded Monterrey jack cheese
3/4 c. sour cream


Simmer chicken in water, covered, 8-12 minutes until chicken is cooked through.  Drain and shred.

Cook onion, garlic, and butter in a large skillet until tender (about 4 min.).  Add tomatoes, sauce, chilies, and spices.  Bring to a boil, reduce heat, and simmer covered for 20 minutes.

Remove sauce from heat.  Begin assembling enchiladas:  Dip one side of a tortilla in sauce to soften it, add 2 Tbsp. cheese, and some chicken.  Roll and place in 9×13 pan seam side down.  Repeat until all the chicken is used up.

Blend sour cream into remaining sauce.  Pour over the top.  Sprinkle remaining cheese on the top.

Cover and bake 40 minutes at 350 degrees.  Uncover for last 10 minutes so cheese can get a bit golden.

Husband Rating:

Food for Thought: This one is a great freezer meal.  I usually actually divide one batch into two pans because our family can’t eat more than 6 enchiladas in a meal.  It is easy to double and then you have one meal for that night and 3 to stick in the freezer for later or to share with friends.  For cooking after freezing, simply thaw overnight in the fridge and then follow the same baking instructions.  If it is not fully thawed, you may need to just increase the baking time a bit until it is hot and bubbling throughout.


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