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Catie's Chicken Enciladas

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“These are amazing! I am not sure where Catie got the recipe but it is awesome! The chicken can be made ahead of time in the crockpot to save time during the week. Could also used canned green chilis instead of fresh. When making the sauce, double or triple it and freeze it for later. Not sure they can be made ahead of tme and frozed because of the sour cream.”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Boil chicken until cooked, dice into small chuncks or brown ground beef. Or make chicken ahead in crock pot with 1 can chicken broth and 1 packet Ortega taco seasoning.
  3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour in ungreased pie plate and let cool to touch.
  4. Cook chicken in large skillet over meium heat 8-10 minutes, stirring occasionally, untill brown. Stir in onion, sour cream, 1 cup cheese and ground pepper.
  5. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup chicken mixture onto each tortilla; roll tortilla around filling. Place in rectangular baking diah. Pour remaining sauce over enchiladas.
  6. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream, lettuce and tomato, guacamole, sour cream, salsa. Serve with refried beans, spanish rice.

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