Chicken Enchiladas

I’m not the world’s best cook, but I have a few dishes I can whip up that earn me some praise.  This one is a favorite of my husband’s.  I change it up a bit from time to time, but the basics remain the same.  It’s a yummy, somewhat lighter version of what you might find in a restaurant.  Kind of a cross between sour cream and verde enchiladas.  I add some kick if the kids won’t be eating it with us (if they are, we add the kick after its plated!).


2-3lbs chicken breast (bone in or out is fine – if you used bone in you can just de-bone after cooking them)

~1 tbsp Cumin

1 can green chiles (I used a small can, but if you’re a big fan, crank it up!)

1 can Mexicorn or White Chipotle Corn, etc (there are various kinds out there)

~1.5 c sharp cheddar

1c light or fat free sour cream

1 can cream of chicken (I use Campbell’s Healthy Request)

1 10 oz can green enchilada sauce

1 pack of “fajita” sized flour tortillas (10-count)


First, place chicken breasts on a cookie sheet and sprinkle with cumin. Broil for approx 10 minutes (check to make sure they are cooked through).

Once cooled, shred the chicken (you can use a food processor if you prefer a finer consistency – I like the “pulled” chicken look and feel, so I just use my bare hands!).

Okay, so mine’s still a teensy bit pink. That’ll be taken care of when the enchiladas are baked

Next, add in the corn, chiles, half the cheese and half the sour cream and mix.

To make the sauce, mix the remaining sour cream with the enchilada sauce and the can of soup (undiluted).  Whisk until smooth.

Spread a little bit of sauce (maybe 1/4 cup) into the bottom of your pan (this will prevent the tortillas from getting dry and stuck). Take your tortillas and fill each one with approximately 1/2 cup chicken mixture.

Roll them up as tight as you can and place them seam side down in the pan.  Once you’ve crammed them all into your pan, spread the sauce over the top.  Sprinkle with the remaining cheddar.

Cover with foil and place the pan into oven and cook at 350 for approximately 45 minutes. (Take the foil off in the last 15 minutes if you want your cheddar topping a bit browned.)

Serves roughly 5 people (2 enchiladas/person). Approximately 400 calories per serving – not too bad.

You can change up the veggies (I’ve done mushrooms and spinach before – delicious!) or add some guac… throw in more chiles…add fresh jalapenos…use different cheeses.  So many options, but this is the bare bones recipe.


3 responses to “Chicken Enchiladas

  1. Looks really good!

  2. Even just the ‘bare-bones’ looks excellent!

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