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Chicken Enchiladas IV


"A yummy recipe for chicken enchiladas."
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35 m servings 704 cals
Original recipe yields 4 servings


  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
  3. Bake for about 20 minutes, or until heated through.

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Read all reviews 94
  1. 123 Ratings

Most helpful positive review

For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchilada...

Most helpful critical review

This recipe was OK. I've made better chicken enchiladas. These were rather dry, both inside and out. I really didn't like the corn tortillas (I should have followed other reviewers' advice ab...

Most helpful
Most positive
Least positive

For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchilada...

The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese.

My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sau...

Easy and good! Wasn't so sure this was going to go over well with either Hubs or me - he doesn't like fresh cilantro, first of all. And for the salsa I used Salsa de Tomatillo, recipe also from...

This Recipe was very good. I also used the enchilada sauce to pour over and used corn and flour tortillas. (The corn ones do taste a lot better.) This was very quick and easy to make and tasted...

This was a great recipe - quick, easy and delicious. The best thing of all this recipe is much lower in fat than the chicken enchiladas I usually make - and we thought they tasted just as good!

DELICIOUS!! My family loved this recipe. They couldn't wait to eat the leftovers. Even my picky 10-year-old son loved it. I used flour tortillas instead of corn, and enchilada sauce instead o...

This is my favorite enchilada recipe. I make one change, I use 2 cans of enchilada sauce instead of the salsa. I put one can in the dish before rolling and placing the enchiladas in, and one c...

These are wonderful and my whole family loves them. My Mom even begs me to make these!! I leave out the green onions and cilantro, add a tsp of Chili powder, used enchilada sauce instead of sals...