Chicken Enchiladas


  • 1 can (10 ounces) enchilada sauce, divided
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 packet (roughly 2 tablespoons) taco seasoning
  • 1/2 cup sour cream
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 8 large flour tortillas
  • 2 cups shredded cheese (preferably taco or Mexican blend), divided


  1. Preheat oven to 350 degrees and grease the sides of a 9-by-13-inch baking dish.
  2. Pour half the can of enchilada sauce into the bottom of the baking dish and set aside.
  3. Coat the chicken pieces evenly with taco seasoning.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the chicken to the skillet and cook for about 8 minutes or until chicken is done.
  6. Reduce heat to medium-low and stir in the sour cream until well blended; remove from heat.
  7. In a medium mixing bowl, add the refried beans and diced tomatoes and chiles, stirring until well combined.
  8. Spread about 1/4 cup of the bean mixture evenly onto one of the tortillas.
  9. Scoop about a 1/2 cup of the chicken on top of the bean mixture.
  10. Sprinkle the chicken with about 1/8 cup of cheese.
  11. Tuck in the sides of the tortilla and roll it up like a burrito.
  12. Place the rolled enchilada into the prepared baking dish, seam side down; repeat the process with the remaining tortillas.
  13. Evenly pour the remaining enchilada sauce over the top of the enchiladas.
  14. Sprinkle the remaining cheese evenly over the top of the enchiladas.
  15. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
  16. Serve hot, topped with salsa and sour cream, if desired.

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