Chicken Enchiladas

Entrees | 0 comments

Shared By: Sylvia Bower Provided by Judy Wells

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2-3 cups chopped rotisserie chicken
  • 16 oz container of sour cream (save 1/2 cup for topping
  • 1 small onion chopped
  • 1 package Taco seasoning (make sure it is GF)
  • 2 cups shredded chedder cheese (save 1/2 cup for topping)
  • 1 can green chilies
  • Corn tortillas


  • Heat oven to 350°.
  • Combine chicken, 1 1/2 cup sour cream, taco seasoning, chilies and 1 1/2 cup cheddar cheese
  • Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam-sides down, in 13×9 inch baking dish; top with sauce.
  • Bake 30-45 minutes. Sprinkle with remaining cheese; bake 5 minutes or until melted.
  • Top with lettuce, tomatoes, black olives and remaining sour cream.


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