CRISCO® Chicken Enchiladas Recipe -
CRISCO(R) Chicken Enchiladas Recipe

CRISCO® Chicken Enchiladas

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"Cheesy chicken enchiladas are smothered with a warmly flavored red sauce. The flavors of the Southwest are just a bite away!"

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Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings


  1. Heat oven to 350 degrees F. Prepare Enchilada Sauce.
  2. Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
  3. Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
  4. Heat 1/2 inch CRISCO® Oil in large pan.
  5. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
  6. Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
  7. Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
  8. Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

This recipe is a keeper. It is spicey but not hot and has a wonderful satisfying mexican taste. Thanks.........

Most Helpful Critical Review
Jul 12, 2004

Very disappointing. First, the good parts: The chicken mixture had a great flavor along with the enchilada sauce. The problems: Be careful when deep frying the tortillas as the amount of time they specify will leave them hard and un-bendable. Personally, I think the deep frying was unnecessary. The number of enchiladas (12) is far too many for the 9x13 size pan. And the sauce should be tripled (maybe more) to properly cover all of the enchiladas. I was very disappointed because I had no tortillas that were usable because they had been "over deep fried". I basically had to eat them as tostadas instead. UPDATE: I highly recommend the recipe "Chicken Enchiladas I" instead, but use the enchilada sauce from this recipe. Combined together they make the perfect chicken enchilada.

Jul 04, 2007

Finally a recipe I can make at home that is every bit a tasty and delicious as a restaurants. I made these tonight for supper, if I were to do anything to the recipe it would be to add a little more spice. I like things hot, but the chicken mixture is very good and the recipe is not hard or complicated at all. I will defiantly be making again and again. I served with refried beans and Mexican rice ole'

Apr 06, 2008

These were great! My whole family loved them, even my husband who isn't fond of mexican food. No leftovers for later either! I will definitely be making these again.

Dec 18, 2003

My family really enjoyed these. I was out of chili powder so I substituded a smaller amount of red cayenne pepper. It turned out pretty spicy, but we like spicy!

Nov 14, 2003

This recipe was fantastic! I was very impressed at how easy it was to make it.

Apr 18, 2012

These were excellent. The sauce (with half or less of the salt called for) and filling are both really good. I think putting the entire amount of sauce on top is overkill, though. I only used about half of it so as to retain some crisp edges on the tortillas. The centers were all warm and melty with the filling and cheese, while the edges were pleasantly crisp and just a bit chewy. Mmmm, mmm, good.

Jun 26, 2011

Hit Hit Hit! I made half with precooked chicken & half with tofu. There were those that preferred tofu over chicken at home too :-).


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  • Calories
  • 870 kcal
  • 43%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 56.6 g
  • 87%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 2110 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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