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My favorite enchilada recipe, so easy to make and yummy!
4.75 from 4 votes

Mama’s Chicken Enchiladas


  • 1 1/2 C. cheddar cheese
  • 1/2 medium white onion
  • Cooked chicken breasts 2 1/2 cups (I use 1 rotisserie chicken)
  • 1 small can green chiles
  • 1 1/3 C. sour cream more if needed
  • 10-16 corn tortillas depending on size
  • 24 oz. enchilada sauce I get away with only using 12 oz
  • 3-4 jalepeños chopped (optional)
  • sliced black olives
  • Served with chopped iceberg lettuce cilantro and lime juice


  1. 1. Preheat oven to 350 degrees and pull out a 10x15 inch casserole dish (no need to grease pan).
  2. 2. Grate cheddar cheese and set aside.
  3. 3. Chop up onion, chicken, and add green chiles into a bowl and mix. (If you aren't using rotisserie chicken, add a little salt).
  4. 4. Place sour cream into a wide bowl or a small baking dish large enough for tortillas to lay flat.
  5. 5. Prep tortillas by heating them up in the microwave so they don't break when you bend them. My mother likes to heat them with wet paper towels between them so that the get steamed. (This is a great trick for saving dried out tortillas!)
  6. 6. Dip a tortilla in sour cream on both sides (the sour cream makes it taste delicious and keeps it from sticking to the pan!). Then place in pan and fill with your chicken mixture and a little cheese. Roll the tortilla closed and continue doing this until your pan is filled.
  7. 7. Pour enchilada sauce over the filled tortillas and be sure to try and cover them all, they don't need to be drowning in it but you shouldn't see any bare tortillas! (See photos) Sprinkle with extra cheese and top with jalepeños. You can put the olives on now or after they bake.
  8. 8. Bake for 30-40 minutes or until the enchilada sauce is bubbling.
  9. 9. Let cool for a few minutes and then serve. We always ate these enchiladas with iceberg lettuce and recently we discovered that eating them with the lettuce and cilantro and lime juice was spectacular! The lime juice is incredible and I'm obsessed with it now. Enjoy my family favorite recipe!