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Chicken Enchiladas (Corn or Flour)



  • 2 c. cooked chicken
  • 12 corn tortillas, softened (lightly fried) in olive oil or 8 medium flour tortillas
  • 2 c. sour cream
  • 1 t. onion powder
  • About 4 1/2 c. shredded sharp cheddar cheese, divided


  • 1 15 oz cans tomato sauce
  • ½ T. red chili powder
  • 2 t. onion powder


  1. Combine sauce ingredients and stir well.
  2. In a different bowl, stir together sour cream, onion powder, 2½ c. shredded cheese and cooked chicken.
  3. Coat one side of a flour tortilla with sauce; place in large baking dish sauce side down.
  4. Coat other side of the tortilla.
  5. Place 1/12 (for corn) or ⅛ (for flour) of chicken mixture in center of tortilla; roll tortilla up, placing seam down.
  6. After all tortillas are rolled, spread extra sauce and sprinkle remaining cheese over top.
  7. Bake for 20-25 minutes in preheated 350° oven until bubbly.

Servings: Makes 12 corn or 8 flour enchiladas