Chicken Enchiladas

These chicken enchiladas are so delicious and easy to make! And they don't include cream of chicken soup like most recipes out there. For some reason those canned creamed soups make me shudder. 


2 chicken breasts
1 TB butter
1 1/2 cup of chopped green onions
1 diced chili (optional if you like it spicy)
3 cloves of garlic
1 pint of heavy cream
1/2 cup of sour cream
2 cups of cheddar cheese
6 inch tortillas

First thing you will need to do is cook your chicken. 

I usually throw the chicken in the oven around noon, so it can cook and cool down before I start working on dinner.

I just wrap each (salted and peppered) chicken breast in foil and bake at 350 for about 45-50 minutes. 

After the chicken breasts are cooked through.

Shred the chicken once it has cooled:

After the chicken is done, you can start working on your filling. 

In a medium saucepan over medium heat, melt butter and saute 1 cup of green onions until tender.
Add green chilies and minced garlic. Mix well.

Add the heavy cream and sour cream and bring to boil. 

Add the chicken, 1 cup of cheddar cheese and salt and pepper to taste. Bring to boil.

Simmer until sauce is thickened (about 10 minutes)

Lightly grease your baking dish.

Fill each tortilla  with the chicken mixture and roll up. 
Place seam side down in prepared baking dish. 

Pour any remaining filling evenly over the enchiladas:

Cover the enchiladas with the remaining 1 cup of cheddar cheese:

Bake at 350 for 30-35 minutes uncovered, until the cheese is bubbly

Garnish with the remaining green onions:

Just a suggestion on quick and easy sides:


Thanks so much for visiting and I hope you have a great day!


  1. These were really good. I wasn't quite so sure when I stuck them in the oven but the flavors all came together. It is definitely a keeper recipe. Thanks!