Ive eaten at many mexican restaraunts throughout Texas, and I still think my recipe for chicken enchiladas is the BEST yet!!! The green chiles and sour cream sauce make this dish. I hope you enjoy it as much as my family does!

TEX-MEX Chicken Enchiladas


Flour Tortillas, Whole Chicken (shredded)
1 PKG Sharp Cheddar Cheese
1 Large Onion (chopped fine)
1 Can ORTEGA Green Chiles (chopped)
1TSP Chili Powder
Black Pepper & Garlic Powder To Taste 
Sour Cream Sauce: 5 TBSP
Butter, 2 TBSP
Flour 3 Cups Chicken Broth
1/2 Cup Mild Diced Tomatos & Green Chiles
4 Green Onions (chopped)
1/2 Cup Chopped Fresh Mushrooms
8 oz. Shredded Mexican Cheese Blend
1 pt. Sour Cream


Combine shredded chicken, sharp cheddar, onion, ORTEGA green chiles & seasonings in sauce pan. Cook over low heat until thoroughly heated. You can add a little chicken broth as needed.Warm tortillas, and spoon filling onto tortillas. Sauce: Melt butter in sauce pan. Add flour and stir until blended. Gradually add chicken broth (like making a gravy) When this is creamy and beginning to thicken, add chopped tomatos and green chiles, green onions and mushrooms. When it has cooked down to a thick sauce, add mexican cheese and sour cream. Pour over enchiladas in a baking dish and heat thoroughly in oven at 350. You can garnish with shredded lettuce, tomatos and a little cheddar cheese.
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