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Chicken Enchilladas


  • 1 Baked Chicken
  • 1 28 Ounce Enchilada Sauce (of your preference)
  • 1/2 Tsp Ground Cayenne Pepper
  • 1/2 Tsp Ground Chili Pepper
  • 1/2 Tsp Sweet and Mild Ground Paprika
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Salt
  • 7 Tbsp Sour Cream
  • 2 Cups Shredded Mexican Cheese Blend
  • 8 Flour Tortillas
  • Oil as needed
  • 2 Cups Shredded Cheddar Cheese Blend
  • 5 Tbsp Heavy Cream


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Start by getting the tortillas ready.  In a large deep pan, heat several teaspoons of oil on medium heat.  Add the tortilla.  Cook until the tortilla starts to puff up.  This should take a few seconds per side.  Flip over and cook the other side.  Slide on a plate and cover with a paper napkin.  Repeat the process with each of the tortillas.

  3. Add about 4-5 tablespoons of the prepared enchilada sauce in a 9 by 13 inch clear baking dish.  This will help prevent the enchiladas from sticking to the dish.

  4. Next, shred the chicken breasts, legs, and thighs.  You should have about 3 cups of chicken.

  5. In a large bowl, add the chicken.  Stir in the cayenne pepper, chili powder, paprika, onion powder, salt, and about 6 tablespoons of the enchilada sauce.  Stir in the 5 tablespoons of the sour cream and 2 cups of the Mexican cheese blend.

  6. Divide the mixture equally among the tortillas.  Fill the baking dish with the tortillas.

  7. Mix 2 tablespoons of sour cream into 1 1/2 cups enchilada sauce.  Pour the enchilada sauce on the enchiladas.  

  8. Bake in preheated oven for 20 minutes. 

  9. Spread cheese on top.  Drizzle heavy cream on cheese.  

  10. Cover with non-stick foil.  Bake for 15 to 20 more minutes.  

Recipe Notes

Serve with sour cream, and a generous helping of the Enchilada Rice or Spanish Rice.