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Chicken Enchiladas

They are so easy to make and everyone loves them. And these chicken dinner enchiladas work so well to make ahead of time, especially if you’re making these for a big family party!


  • 2 cups chicken cooked & diced
  • 10-12 flour tortillas
  • 2 cups cheese
  • enchilada sauce 14 oz can – any flavor we love the red and green sauce
  • optional: 1 cup sour cream
  • optional: diced green chiles
  • Enchilada Sauce for Chicken Enchiladas


  1. Mix together your cooked chicken, 3/4 of your enchilada sauce, and 1 1/2 cup of cheese in a bowl (save the extra sauce and cheese for the topping). Add in any other of the optional extras, like sour cream or dice green chiles.

  2. Add a spoonful or 2 of your mix to the center of the tortilla. Spread it down in a line in the center of the tortilla.
  3. Roll up your tortilla and place it in a baking dish.
  4. When all your enchiladas are wrapped, pour the extra sauce over them and sprinkle the cheese.
  5. Preheat your oven to 350 and bake your enchiladas for 15-20 minutes or until the cheese is melted and starting to brown.

Recipe Notes

This is such a great meal to make ahead of time, I will often double the recipe and freeze half of it for later. It’s great to make for friends who need an extra meal! Place your enchiladas into a tinfoil pan uncooked and add a layer of tinfoil to the top. I like to write on the foil what is inside and the cooking instructions. This makes it helpful if it’s placed in the freezer!