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Easy Chicken Enchiladas

Rated as 4.66 out of 5 Stars

"This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!"
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1 h 20 m servings 416
Original recipe yields 12 servings (12 enchiladas)


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  1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
  2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
  3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
  4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
  5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  6. Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.


  • Success: If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200 degrees F oven for up to 30 minutes.
  • Serve-With: Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.
  • ©2012 and ®/™ of General Mills

Nutrition Facts

Per Serving: 416 calories; 22.1 25.6 27.8 82 996 Full nutrition

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Read all reviews 25
  1. 32 Ratings

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Most helpful positive review

This recipe is really delicious. My family can be very picky, and when I made it for them, they all loved it. Very easy. I improvised and used fresh bell peppers instead of out of the can.

Most helpful critical review

It was very bland. I’m really glad I didn’t add all the sour cream it said to, it would have been soupy. I’m still on the hunt for a good recipe

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This recipe is really delicious. My family can be very picky, and when I made it for them, they all loved it. Very easy. I improvised and used fresh bell peppers instead of out of the can.

I make these for the guys at work and I have gotten nothing but good responses every time.

Delicious!!!!! The chicken mixture alone is so good by itself!!!

Great enchiladas that aren't extremely heavy. Didn't have chiles, so had to add some more spices to have enough flavor. Very good:)

doubted it at first but just follow instructions and be amazed

This was the first time I ever made enchiladas and I wasn't sure how my picky eaters would like I them. I'm glad I can say they were a major hit. I also made the enchilada sauce. They were bett...

These were good, except the brand of sauce I got was too spicy for my 7 yr old. I even got mild. Next time I won't get Las Palmas. I only used 1lb of chicken but I added a can of black beans. To...

Delicious! I have made this twice now. The first time I followed the recipe exactly and they were amazing. The second time I used chopped red bell pepper instead of the jarred roasted red peppe...

Made as described and it was delicious. Also made half a batch with added corn and black beans - loved this but not all family members like beans. Only change was adding extra cheese (Monterey...