Homemade (but not really) Enchilada Recipe

enchilada recipes

Here is the enchilada recipe that has set the standard in my home for a good meal. If I let Rob choose what’s for dinner, this is always his first choice. I usually make a pan of red enchiladas and a pan of green enchiladas whenever I make these- I like the green more, Rob likes the red. Here are the recipes for both and I will let you decide what you like better!

Red Chicken Enchiladas

red enchiladas

Ingredients:

  • 10 Soft Taco Sized Tortillas
  • 2 Breasts of Chicken, cooked and shredded. (I boil my chicken straight out of the freezer)
  • Shredded Cheese- Cheddar or Mexican blend
  • Red Enchilada Sauce- I only ever buy Rosarita brand- this is the key!!! (see image below) Some red sauces we have tried are really bitter.
  • Toppings: Sliced olives, diced tomatoes, sour cream, guacamole, etc.

Directions:

  1. Preheat Oven to 350.
  2. Spread some sauce over the entire bottom of a 13×9 casserole pan.
  3. In a medium bowl, combine the shredded chicken, 2/3 of the can of red sauce, and 2 cups of cheese.
  4. Fill each tortilla with the chicken/cheese mixture and roll up like a burrito.
  5. Place each filled tortilla side by side in the baking dish an pour the remaining sauce on the top of the tortillas- cover them completely.
  6. Sprinkle with cheese- as much as you would like!
  7. Cook uncovered in the oven for 20 minutes or until heated through.
  8. Top with desired toppings & enjoy!

Green Chicken Enchiladas

green enchiladas

Ingredients:

  • 10 Soft Taco Sized Tortillas
  • 2 Breasts of Chicken, cooked and shredded. (I boil my chicken straight out of the freezer)
  • Shredded Cheese- Cheddar or Mexican blend
  • Green Enchilada Sauce- I buy the La Victoria Brand
  • Sour Cream (1-2 cups)
  • Toppings: Sliced olives, diced tomatoes, sour cream, guacamole, etc.

Directions:

  1. Preheat Oven to 350.
  2. Spread some sauce over the entire bottom of a 13×9 casserole pan.
  3. In a medium bowl, combine the shredded chicken, 2/3 of the can of sauce, about a cup of sour cream (give or take depending on how creamy you want them) and 2 cups of cheese.
  4. Fill each tortilla with the chicken/cheese mixture and roll up like a burrito.
  5. Place each filled tortilla side by side in the baking dish.
  6. Pour the remaining sauce on the top of the tortillas- cover them completely.
  7. Sprinkle with cheese- as much as you would like!
  8. Cook uncovered in the oven for 20 minutes or until heated through.
  9. Top with desired toppings & enjoy!

Here is a picture of each of the sauces I buy. I won’t try any other brand anymore- too many recipe fails when I used to experiment!

enchilada sauce

(Photo Credit)

These recipes originally published on Somewhat Simple in August 2009

Comments

  1. 1

    We make both in our house but I think both my husband and I have to agree we like the green sauce best! YUMMY – now I want some!

  2. 2
    Emily Anne Leyland ( Art-n-Sewl) says:

    Yum!!!!! I LOVE them. Both ways are super easy. Thanks girl!!

  3. 3
    The Griffins says:

    Mmm…they're so delicious and they've been a hit everywhere I've ever made and brought them too-one of my favorite recipes

  4. 4

    Mmmmm….I haven't made these in a while. Now I want some enchiladas. I like red and green!!

  5. 5

    Just found your blog from Lindsays! Adding you to my Google Reader RIGHT NOW!!

  6. 6
    Christopher & Kayleigh says:

    I just made these the other night. I got the recipe from my mom for the green ones, and I loved them!!!! I posted my success on my blog I was so excited! :)

  7. 7
    Christopher & Kayleigh says:

    I just made these the other night. I got the recipe from my mom for the green ones, and I loved them!!!! I posted my success on my blog I was so excited! :)

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