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How to Make Delicious Chicken and Cheese Enchiladas

The Best Chicken Enchilada Recipe

One of the best chicken enchilada recipes I've made is a variation of the Susan Branch recipe from her "Heart of the Home Notes from a Vineyard Kitchen" cookbook. (I highly recommend this cookbook. Everything I make from it turns out great! I have attached the link to the right.) I also make one batch with only cheese for my vegetarian friends and family.

Cook Time

Prep timeCook timeReady inYields

1 hour

25 min

1 hour 25 min

Serves 8


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce.
  3. In another medium bowl, mix together the other can green chilies and enchilada sauce.
  4. In another medium/large bowl, mix together cream and salt.
  5. Heat a couple of tablespoons of oil in a frying pan to cook the corn tortillas.
  6. When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften.
  7. Pat dry with a paper towel and dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.)
  8. To make the chicken enchiladas, lay the tortilla in an ungreased baking dish, (I use the pampered chef stoneware baking dish. I've added the link from Amazon below. I love this dish and use it for everything.)
  9. Fill tortilla with chicken mixture, and roll it up.
  10. Continue until dish is filled.
  11. To make the cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up. Continue until dish is filled.
  12. When finished, pour extra cream over the top and sprinkle remainder of cheese.
  13. Add olives on the top at the very end.
  14. Bake uncovered for 25 minutes and serve hot.

Enchilada Ingredients

  • 3 Cups Cooked Chicken, I use only breast
  • Two 4 oz. Cans Chopped Green Chilis
  • Two 7 oz. Cans Red Enchilada Sauce, One can for chicken, the other for the cheese
  • 3 1/2 Cups Heavy Cream
  • 2 Dozen Corn Tortillas
  • 4 Cups Grated Jack and Chedder Cheese, You can choose your favorite cheese, too
  • Two 4 oz. Cans Sliced Black Olives
  • 1 teaspoon Salt
  • 1 Cup Oil, for tortillas - amount may vary

Make Enchiladas Ahead of Time

These enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients layed out for efficiency. Serve with spanish rice, beans and of course margaritas!

What do you think of these yummy enchiladas?


Tamale Recipe on April 09, 2009:

I love Mexican Food and cant wate to try out your Recipes!!!

jbcat from Santa Fe on July 22, 2008:

Man I bet these Enchiladas are good, I now I will gain 5 pounds just eating them. I am hungry. Good hub!

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