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Easy Chicken Enchiladas

Soft tortillas filled with creamy chicken and cheese, topped with taco sauce and baked until bubbly — a perfect family Mexican dinner.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Family Meal, Main Course, Weeknight Dinner
Cuisine: American-Mexican, Mexican, Tex-Mex
Calories: 498
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 1 onion chopped
  • 1 ¾ cups shredded cheddar cheese divided
  • ½ pint sour cream
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 15 oz can tomato sauce
  • ⅓ cup chopped green bell pepper
  • 1 clove garlic minced
  • 1 tablespoon chili powder
  • ½ teaspoon salt optional
  • ½ cup water optional
  • 8 flour tortillas 10 inch
  • 1 12 oz jar taco sauce

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat oil in skillet and cook chicken 5–7 minutes per side until done.
  3. Cube chicken and return to pan.
  4. Add onion, 1 cup cheese, sour cream, parsley, oregano, and pepper. Cook on low until melted.
  5. Stir in tomato sauce, green pepper, garlic, chili powder, salt, and water if needed.
  6. Spoon filling onto tortillas and roll tightly.
  7. Place seam-side down in baking dish.
  8. Pour taco sauce over enchiladas.
  9. Top with remaining cheese.
  10. Bake 20 minutes until hot and cheese melts.
  11. Rest 5 minutes and serve.

Notes

  • Use rotisserie chicken for faster prep
  • Add beans or rice for variation
  • Warm tortillas before rolling to prevent tearing