Chicken Enchiladas

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 6


About This Recipe

“Tasty chicken enchiladas from a Better Homes & Gardens cookbook. A family favorite for years.”



  • 1cupchopped onion
  • 1garlic clove, inced
  • 2tablespoonscooking oil
  • 1tablespoonall-purpose flour
  • 1 (16ounce) cans diced tomatoes
  • 1 (16ounce) cans tomato sauce
  • 1 (4ounce) cans chopped green chili peppers
  • 1teaspoonsugar
  • 1teaspoonground cumin
  • 1/4 teaspoonsalt
  • 2cupscooked chicken
  • 1 1/2 cupscheddar cheese, shredded
  • 1/4 cupfinely chopped onion
  • 1/4 cupsmall pitted ripe olives, chopped
  • 3/4 teaspoonsalt
  • 72inchescorn tortillas
  • 1/4 cupsmall pitted ripe olives, sliced
  • 1 (16ounce) cans enchilada sauce




  • Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
  • Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
  • Cook and stir until thickened and bubbly; set aside.
  • Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
  • Set aside.
  • In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
  • Place in a large (13x9x2-inch) baking dish.
  • Pour tomato mixture over all.
  • Pour enchilada sauce evenly over top.
  • Cover with foil and bake at 350ºF for 15 minutes.
  • Uncover and bake for another 15 minutes.
  • Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
  • Top with the sliced olives.




  • “Sharlene,What a great recipe! Just had a feed for 50 people and made three large pans of enchiladas. Yours was the first to go and people were asking for more! Thanks for posting.”
  • “Sharlene, This recipe was amazing!!! WOW I!!! I just made this dish tonight for my boyfriend and he just raved.Thans for the posting, i tink i might pull out my Better Homes & Garden cookbook and see what esle i can find. Yummy”
  • “Oh this was so good! I used half cheddar and half montery jack cheese. We can’t get canned enchilada sauce so I used the package variety. I can’t wait to make this again, we all loved it.”
  • “These are a little different than what I am accustomed to but still very good.The recipe made approximately 14 nice size enchiladas.The corn tortillas were wrapped in foil and warmed in the oven prior to assembling.There was a considerable amount of sauce left which was frozen and will be used to make the recipe again.The olives were used only as a garnish on top.The enchiladas were served with a tossed salad.”
  • “Turned out very well.Not too spicy for my family but very flavorful.I also used 2 cups of the Red Enchilada Sauce as mentioned by another reviewer.I did have a lot of sauce left over- I might cut the tomato sauce from the recipe in half next time.This recipe was just what I have been looking for!”
  • “My family loved them!Thanks”
  • “The BEST chicken enchiliadas I’ve ever made!I couldn’t believe how great these turned out.I mixed a little sour cream and some of the sauce into the chicken mix and used Red Enchiliada Sauce Recipe #12877 on the top.Soooooo good!”
  • “The whole family enjoyed the enchiladas.Excellent recipe.Made withEnchilada Sauce recipe #103145.”
  • “This was yummy! I found the tomato sauce to be a bit too sweet so I will cut back on the sugar next time. I used flour tortillas and omitted the olives. Delish!”
  • “Easy to make and delicious!”
  • “My family and I just thought these enchiladas were okay.Thanks for sharing.”
  • “chicken enchiladas are one of our favorites, and this recipe is absolutely amazing.the only change i make is to use flour tortillas, just because that’s what we prefer.thanks for this YUMMY recipe!”
  • “Great recipe!I omitted the olives for personal taste, and didn’t use 14oz of green chilis, but we really enjoyed the finished product!Made a pan for 2 of us, so we’d have wonderful leftovers to reheat over the holiday long weekend on nights when I couldn’t stand to cook anymore :)Thanks!”