Wednesday, January 8, 2020


This is not a unique recipe, everyone probably makes some derivation of this but this is the one we make (my Mom used to make a similar one all the time) and we really like it.

Two cans of green chili sauce (the other is off camera, ha) and a can of diced green chiles.  This particular day I bought whole by accident so I just chopped them up myself.  It's easier to have them already done so that things move along quicker. 

Next, take all the meat off a rotisserie chicken or a chicken you roast yourself.

Place it in a bowl and mix with the diced green chilies, 1/2 cup of the enchilada sauce, some diced onion and cilantro (for those who don't like cilantro; you can of course leave that out).

To that, add sour cream and 1 cup shredded cheese (we use a cheddar blend).  Mix it all together.

Next you take a flour tortilla, spread some of the mixture in the middle of the tortilla and add some sour cream (we love the new Daisy sour cream that is in a squirt tube, makes this part so easy).  Probably a TBSP or two, again it's really all to taste.

I do pop the tortillas in the microwave for about 15 seconds just to make them soft and pliable.  If you use corn tortillas, you heat the sauce and dip them in the sauce to soften them too.  Extra flavor.  

Fold over once, fold in each end and then roll closed.

It will look like this when done.  This recipe makes about eight stuffed enchiladas.

Spread another 1/4 cup of sauce on the bottom of a 13x9 baking dish.  Place them seam side down.

This size usually fits in the dish perfectly with two rows of four.  We have another 13x9 baking dish with sloped sides and they don't fit like this in that one.  Go figure.

Take the remaining enchilada sauce and pour over the top.

On top of that spread the remainder of the cilantro and onions (or onions only) over the top of the sauce and finally...

...spread the remaining 1 1/2 cups of shredded cheese over that.

Pop in a 375 degree oven and bake, uncovered, for 25 minutes or until golden and bubbly.

Here they are just before diving in.  So delicious and real comfort food.  This can be adapted to just about anything...corn tortillas (smaller of course), other seasonings, some people use cream cheese instead of sour cream, you could use turkey of course, add any type of other vegetables, different cheeses etc...

  • 2 cups shredded cooked chicken
  • 8 flour tortillas (we used large size)
  • 2 cups shredded cheese
  • 2 cans green chile enchilada sauce
  • 1 small can chopped green chiles
  • 3/4 cup sour cream
  • 1 onion diced
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste

For step by step, see photos above...



  1. I want to dig my fork into these right now! Looks so delicious!

  2. Looks delicious. I used to make them with corn tortillas. Haven't made them in years.

  3. OMG ... Those look so delicious! Thanks for sharing!

  4. I am glad I just finished eating or I would be salivating!

  5. Looks yummy, except for the cimantro part as you mention. I'm one of those folks who think it tastes like soap. LOL


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