Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 14.2 g
  • Cholesterol: 48.4 mg
  • Sodium: 747.3 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.4 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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The meat can be made ahead of time. The meat can be made ahead of time.
Number of Servings: 12


    1 lb boneless skinless chicken breasts
    2 cups sharp cheddar cheese reduced fat
    1 cup nonfat sour cream
    12 yellow corn tortillas king size
    2 14 oz cans of stewed tomatoes
    1 can 14.5 oz mild enchilada sauce
    1/4 tsp salt
    1/2 tsp pepper
    1 tsp cumin
    1 tsp chili powder
    3 garlic cloves minced
    4 Tbsp olive oil, divided
    1 whole onion chopped
    1/2 cup cilantro leaves and stems (not chopped)


Sprinkle on salt, pepper, cumin and chili powder on the chicken and thoroughly rub in.

Heat oil in pan and cook garlic until light brown. Then brown chicken in this oil. Once brown, place chicken in crock-pot.

Chop onion and place onions, stewed tomatoes and cilantro over the chicken. Cook on high for 2 hours and low until tender.

Shred chicken in bowl with approximately 1 cup of cooking juice from the crock-pot with 1 cup shredded cheese and 1 cup of sour cream (I used the Kitchen aid blender with the paddle).

Spread cup of enchilada sauce over bottom of 8 x 13 Pyrex baking dish.

Heat pan with 1 Tbsp oil and warm tortillas and then place 1/3 cup of shredded chicken mixture in each tortilla, roll it and place in baking dish.

Spread remaining enchilada sauce over enchiladas and top with remaining cheddar cheese. Bake for 35 minutes and serve with refried beans and rice if desired.

Number of Servings: 12

Recipe submitted by SparkPeople user ROSIE19531.

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