enchiladas title wp Chicken Enchiladas

Come hither. Please, take a seat. Oh. Wait. You’re probably already sitting down. Or not. Maybe you’re reading this on your phone while waiting to pay for your groceries. In that case, keep standing. You will look silly if you sit down.

You know what today is, right? Reminder: It’s another Savory Sunday deal and we get to discuss Chicken Enchiladas. OLE!

The other night, or sometime last week – I lose track of what day it is – the hubs and I were just chillin’ on the couch. He on his laptop, me on mine. He on his Soccer thingamajigger Page, me on my Facebook Page. We’re cool like that.

We probably said about ten words to each other. It went something like, “Kat, what’s for dinner?” … “Leftovers” … “Cool.” … “Want me to make them into Enchiladas?” … “That would be way cooler.” … “I know. Ok. I’ll be in the kitchen.”

See that? That’s love. We’re crazy for each other. icon wink Chicken Enchiladas

enchiladas 3 wp Chicken Enchiladas

But, that is how these Chicken Enchiladas were born.

Think about this – how often do you deal with leftover chicken? All.The.Time. Right?? Me, too!! I mean, it’s cool and all because I get to toss it in a salad the next day or make a sandwich. Sometimes I’ll make Shredded Buffalo Chicken Tacos. Other times I even throw it on a perfectly Grilled Pizza.

I obviously do a lot of things with leftover chicken. I just noticed that.


Allow me to introduce you to MY version of Chicken Enchiladas – Rolled tortillas loaded with chicken, tomatoes, and a creamy, cheesy sauce.  They are sorta like Italy meets Mexico meets America.

We’re going to shred some cooked chicken breast and toss it in with a bit of onion and garlic. Then we will mix in some diced tomatoes (Ciao, Italia), shredded cheddar cheese, sour cream (Howdy, America), and we will season it all with basil, oregano, and chili powder (Hola, Mexico).

enchiladas 4wp Chicken Enchiladas

Doesn’t all that sound deeeelicious? ‘Cause it is! Go ahead. Hit print. You will need this recipe for tonight.


Chicken Enchiladas
Prep time
Cook time
Total time
Rolled tortillas loaded with chicken, tomatoes, and a creamy, cheesy sauce.
Serves: Serves 4 to 6
  • 2 tablespoons olive oil
  • 2 yellow onions, sliced
  • 3 cloves garlic, minced
  • 2 chicken breasts, cooked and shredded
  • 1 can (14.5-ounces) diced tomatoes, reserve ⅓ for topping
  • ½ cup sour cream
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon chili powder
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 to 8 (8-inch) tortillas
  1. Preheat oven to 350.
  2. Grease a 13x9-inch baking dish with cooking spray and set aside.
  3. Heat olive oil over medium-heat in a large skillet.
  4. Add onions and cook for 3 minutes.
  5. Stir in garlic and continue to cook for 1 minute.
  6. Add chicken, ⅔ of the diced tomatoes, and sour cream; season with oregano, basil, salt and pepper, and chili powder.
  7. Cook for 5 minutes, or until heated through.
  8. Mix in ½ of the shredded cheddar cheese.
  9. Spoon mixture down the center of each tortilla and roll up.
  10. Place seam side down in prepared baking dish.
  11. Bake for 10 minutes.
  12. Top with the rest of the diced tomatoes and shredded cheese.
  13. Return to oven and bake for 5 to 10 minutes, or until cheese is melted.
  14. Serve warm.
You can also roll these up in smaller tortillas (4-inch) and serve them as an appetizer at your next gathering.
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19 Comments on this article. Feel free to join this conversation.

  1. Sandra's Easy Cooking March 6, 2013 at 11:31 AM - Reply

    Totally like me and my hubbs…we need only few words to understand what we want, or maybe no words sometimes LOL!
    Your enchiladas are out of this world yummy! Love the recipe and pictures are nomilicios!
    Have a great mid week, hopefully you will get some sunshine without snow weekend!:D

  2. Nami | Just One Cookbook March 6, 2013 at 12:15 AM - Reply

    Hehee I like that you shared your conversation with hubby. :D My whole family would adore this dish! I love your Italian-Mexican Enchiladas!

  3. mjskit March 4, 2013 at 10:32 PM - Reply

    Now you’re talking! Oh how we love our enchiladas! What a great dish!

  4. Laura Dembowski (@piesandplots) March 4, 2013 at 7:52 PM - Reply

    My dad would go nuts for these! While I’m not typically a short cut kind of girl, rotisserie chicken would be great in these.

  5. Ramona March 4, 2013 at 4:49 PM - Reply

    Looks like a family winner dinner. :)

  6. kirsten@FarmFreshFeasts March 4, 2013 at 12:27 PM - Reply

    Kate, these look great–I love the flavor combination, and I love turning leftovers into something completely new and different.


  7. Carol | a cup of mascarpone March 4, 2013 at 11:53 AM - Reply

    Kate, these look delicious! Love chicken enchiladas, but have never made them myself…now I have a reason to try!!! Thanks for sharing!

  8. Liz March 4, 2013 at 9:58 AM - Reply

    These look super! My hubby would definitely go for these, too :)

  9. Gourmantine March 4, 2013 at 4:12 AM - Reply

    Italy meets Mexico in the kitchen? Oh, yes please, they look so comforting!

  10. Jean (Lemons & Anchovies) March 3, 2013 at 7:16 PM - Reply

    You two sound like me and my husband–conversations over his and hers laptops and all!

    Love enchiladas–I never tire of them. :)

  11. Valerie March 3, 2013 at 6:15 PM - Reply

    I’m not a big chicken fan, but I Love gastronomic smorgasbords. This looks super-yummy! :D

  12. Katie@Cozydelicious March 3, 2013 at 3:33 PM - Reply

    Enchiladas are my favorite was to use leftover chicken! These look delish!

  13. Laura (Tutti Dolci) March 3, 2013 at 2:49 PM - Reply

    These are my kind of enchiladas… can I come over for dinner? ;)

  14. Anna @ Crunchy Creamy Sweet March 3, 2013 at 11:00 AM - Reply

    Oh it’s printing! We love enchiladas!

  15. Katrina @ In Katrina's Kitchen March 3, 2013 at 10:10 AM - Reply

    My husband loves enchiladas!

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