Mild Cheesy Chicken Enchiladas Recipe -
Mild Cheesy Chicken Enchiladas Recipe
  • READY IN 1 hr

Mild Cheesy Chicken Enchiladas

Recipe by  

"Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
  3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
  4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

I love enchiladas and was excited to find this recipe here. These came out well, but needed some more spunk. I added green and red bell peppers to the filling mixture, and topped the enchiladas with some green onions for flavor and presentation. The topping was a bit cheesier than I would like, so I will use less cheese and more sour cream next time. Thanks for a good recipe!

Most Helpful Critical Review
Aug 18, 2008

As written, I think this recipe is about 3 stars, maybe 3.5. After the initial try, I made it again with changes (some from other reviewers, some of my own) and it is now my DH's favorite. Here is what I did...Cooked 2 chicken breasts in about 2c chicken broth in slow cooker for about 5 hours, removed from liquid then shredded. Put shredded chicken in pan, added one packet of taco seasoning and required water, and cooked until no liquid remained. I then followed the recipe and blended the chicken, 3/4c cheddar, 1/2c sour cream, and added 1/4c cottage cheese. I used wheat tortillas, and filled them generously and still got 9 instead of 8. I used one can of enchilada sauce to pour over enchiladas, then topped with just shredded cheddar and tomatoes. Cooked as suggested, but covered for the last 7-8 minutes, let sit for about 10 minutes and served topped with sour cream. My husband gave my version 5 stars (but he has to be nice if he wants me to keep making him dinner ;-) ) I think that the cubed chicken, and the lack of enchilada sauce were my biggest turn-offs about the original recipe. In my version, the chicken is juicy, and the enchiladas are not dry at all. I'm glad that I found the recipe - the filling is great (with shredded chicken).

Mar 21, 2003

I'm an enchilada fan, I love enchiladas and am always looking for and trying new recipes. This was a great recipe!!! Don't let the simplicity turn you away, these are great. If they're too mild for your taste, you can easily jazz them up by adding spices to the chicken or adding a spicy enchilada sauce. I did add a can of mild enchilada sauce before adding the cheese to the top as someone suggested, but other than that I wouldn't change a thing.

Feb 04, 2007

I just made this casserole and my kids loved it! It was very easy to prepare. It is not a substitution for real enchiladas, but it is a great casserole for those picky eaters! I used grilled chicken breast, which added a nice flavor to the filling. As for the topping, I had no trouble preparing the cheese sauce as some other reviewers mentioned. It melted to a smooth consistency, but perhaps they added all the cheese at once instead of by small handfuls. I also added just a small amount of green chile enchilada sauce over the enchiladas prior to topping with the cheese sauce. I would definitely make this again!

May 04, 2003

This recipe was really good, but I added 1/2 package of taco seasoning and also 1/2 can of enchilada sauce to the chicken mixture before I put it in the tortillas. Then I poured the rest of the enchilada sauce on top and then covered with the melted cheese. It had a nice flavor that way!

Sep 05, 2003

YUMMY! Definitely saute the onions first. I added a layer of refried beans to each tortilla. To make the sauce (it just says melt), I put the sour cream and remaining shredded cheese in a saucepan and added a can of diced tomatoes with green chiles and warmed it all through to melt it. Very filling but very tasty!

Sep 18, 2008

Hubs loves Mexican food but his innards don't, so this recipe was perfect for him. I did however, have to alter it a little as I was short on the sour cream. I prepared the filling as written, though I did saute the onion first. It's in the sauce that I had to deviate. I poured green enchilada sauce over the enchiladas, topped them with shredded cheese, then baked, leaving off the tomatoes and olives (only because I didn't have either). This was a nice treat for him and, while not enchiladas with much dimension, they sure were good in a pinch when I was trying to empty out the fridge before a trip! Actually, I think the green enchilada sauce probably gave them a little more flavor anyway!

Feb 05, 2005

As a busy SAHM of 4 I am always looking for dinners I can assemble in the morning and pop in the oven at dinner time and this one fits the bill. I always make two pans of this one I make as is the other I leave out the tomotoes and olives and add I can of ro-tel for those of us who like a little spice...I also use a little more sour cream than called for ...thanks for posting this is super


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 698 mg
  • 28%

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

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