“A rich, highly palatable rendition of the enchilada tradition. Goes great with a crisp garden or caesar salad and a side of refried beans.”
1hr 30mins

Ingredients Nutrition


  1. Boil chicken in salted water until tender and loosened from bone (be sure entire chicken is submerged in the water).
  2. Bone chicken and dice the meat. Let cool.
  3. While chicken is cooling, dice onion and chilis, and shred cheese (set aside 2 cups of cheese for topping).
  4. Mix onion, chilis, cheese, sour cream, and olives in a large bowl. Add chicken and mix coursely. (reserve 4 cups).
  5. Grease two 13" baking pans on all sides. Heat one tortilla at a time over open gas flame.
  6. Fill with 3-4 Tablespoons of chicken mixture and roll leaving ends open.
  7. Place seam-down in the greased baking pans (if using electric oven, open each 1 doz. package of tortillas and heat for 12 seconds in microwave and fill with aforementioned ingredients while hot).
  8. Continue process placing each enchilada in pan. The enchiladas should fit snuggly against each other.
  9. Place 2 cups of chicken mixture over each pan of enchiladas. Smooth evenly to retain moisture.
  10. Top with a layer of shredded cheese.
  11. Bake covered at 325 degrees F. for 42 minutes.
  12. Remove cover and return to oven for 6 minutes to gently toast cheese.

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