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Chicken Enchiladas I
SUBMITTED BY:
Debbie Donham
PHOTO BY:
Adina
"This is a quick and easy recipe. Good for quick suppers."
RECIPE RATING:
Read Reviews
(947)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast 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 ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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REVIEWS
Reviewed on Jan. 16, 2008 by
Patrick
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Patrick
Jan. 16, 2008
I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa)
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140 users found this review helpful
I know many if you have found this recipe to produce a soupy mess if the water isn't cooked...
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Reviewed on Nov. 8, 2003 by PackerBacker
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PackerBacker
Nov. 8, 2003
This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of ground cayenne pepper to spice it up. I also use very little water and about half of the recommended tomato sauce. For a rich and creamy flavor, try adding a few tablespoons of cream cheese and some Monterey Jack--it's wonderful! I've also added refried beans to these enchiladas and they turned out great. Overall, this recipe needed some modifying to suit my tastes (I also used red enchilada sauce rather than salsa), but it's a good base for the best chicken enchiladas I've made yet!
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97 users found this review helpful
This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some...
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Reviewed on Jan. 7, 2007 by
One Sweet Shannon
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One Sweet Shannon
Jan. 7, 2007
This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!
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79 users found this review helpful
This is one of the favorite things I've made from this site. It was very time and labor...
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Reviewed on Dec. 5, 2007 by
Allison
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Allison
Dec. 5, 2007
These are wonderful! I do make some modifications so they are more like the Mexican food I am used to eating which does not have red sauce on the inside. I prepare the chicken in chicken broth and shred instead of cube. Next I add the cheese and other ingredients but I do not use tomato sauce or water for the filling. I also add green chiles to this mixture. I then roll and place in the pan. I use enchilada instead of taco sauce as the topping. I find the flavor is better. I do not buy the commercial brands of the sauce (like El Paso) which can taste strange and instead look for a Mexican variety. These are a big crowd pleaser and it is easy to multiply the recipe for large groups. I highly recommend them!
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60 users found this review helpful
These are wonderful! I do make some modifications so they are more like the Mexican food I am...
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Reviewed on Sep. 10, 2003 by 1BUSYMOMNTX
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1BUSYMOMNTX
Sep. 10, 2003
I was very surprised at how good this recipe turned out! I had company over, and one of my guests was Mexican/American...all she said was WOW!!!!!!! When did YOU learn to cook real Mexican food???? It turned out great....I followed the advice given here, and eliminated the water, sauted some garlic, onion and green pepper together, and used only 1/2 of the tomato sauce. I eliminated the taco sauce, and used the Red Enchilada Sauce recipe found on this site. Totally awesome, and not too much effort. Served Mexican Rice, also found on this site. Excellent meal, and as husband stated...it's a keeper!
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56 users found this review helpful
I was very surprised at how good this recipe turned out! I had company over, and one of my...
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Reviewed on Apr. 30, 2003 by NLNELMS
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NLNELMS
Apr. 30, 2003
The overall taste of this recipe is great. However, I made the recipe without reading the reviews first and was sorry. Omit the water or you will have a soupy mess. I made do by using a slotted spoon to put the chicken, peppers and onions into the tortilla shells and then pouring the rest of the mixture over the top along with the taco sauce. I used 8" wheat tortillas and that seemed to work well in the casserole dish. next time I will use precooked chicken to cut down on the time. This is not exactly a quick supper. Also, a whole tablespoon of chili powder was a bit much for me and I wasn't able to offer it to my toddler.
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32 users found this review helpful
The overall taste of this recipe is great. However, I made the recipe without reading the...
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Reviewed on Oct. 7, 2003 by JODY4W
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JODY4W
Oct. 7, 2003
I, too used only 8 oz. tomato sauce and omitted the water. Only used 7 tortillas---more filling in each one. Made this in the morning, leaving off the taco sauce and cheese topping, refrigerated it, and when dinner time rolled around, whipped the pan out, put on the taco sauce and cheese (used sharp cheddar and mozzarella) put it in the oven for about 40 minutes and it turned out super. When boiling the chicken breasts I add some powdered chicken broth to the water, let it come to a low boil, add the chicken, and let simmer for 15 minutes. I also shredded the chicken...makes a great texture. A wonderful, filling, restaurant quality meal. Will make this againg and again...
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25 users found this review helpful
I, too used only 8 oz. tomato sauce and omitted the water. Only used 7 tortillas---more...
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Reviewed on Jun. 27, 2003 by LITTLEMICHELE
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LITTLEMICHELE
Jun. 27, 2003
We loved these enchiladas--my husband said these were the best he ever tasted. However, I used meat from a rotisserie chicken that I shredded with two forks. I think this meat is tastier, juicier, and a better consistency than plain cubed chicken breast. I also used enchilada sauce instead of taco sauce. Those are the only adjustments I made.
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21 users found this review helpful
We loved these enchiladas--my husband said these were the best he ever tasted. However, I...
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Reviewed on Dec. 2, 2004 by
RogueOnion
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RogueOnion
Dec. 2, 2004
It was good. I recommend this recipe in conjunction with CRISCO(R) Chicken Enchiladas. Use the sauce from the other recipe and follow everything else in this recipe.
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19 users found this review helpful
It was good. I recommend this recipe in conjunction with CRISCO(R) Chicken Enchiladas. Use...