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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Mom's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Bailey


1 pound chicken breasts, cubed
2 packages Knorr Spanish Rice
1 package burrito sized tortillas
1 pint sour cream
1 can red mild enchilada sauce
1 onion, chopped
1 package original taco seasoning
2 cups of shredded cheddar cheese
2 tablespoons of oil

1) Preheat oven to 350.
2) Cut 4 tortillas in half. Then, cut the end of 4 of those halves to fit flat in the ends of a 9X13X2 inch pan.
3) Put the oil in a large frying pan and add the cubed (bite sized) chicken and cook through.
4) While chicken is cooking, cook rice as directed on package. (With two packages, you will need 4 cups of water)
5) When rice is done, add to cooked chicken and stir thoroughly.
6) In a 9X13X2 inch pan, add half the can of enchilada sauce.
7) Layer two halves of tortillas along the long side of pan and then add two of the cut tortillas on the end of pan.
8) Take half of chicken and rice mixture and spread over tortillas.
9) Spread half of sour cream on top of chicken and rice mixture.
10) Spread half of chopped onion on top of sour cream
11) Spread half of shredded cheddar on top of onion.
12) Repeat layers starting with tortillas ending with cheddar.
13) Pour the remaining enchilada sauce over casserole.
14) Bake for an hour.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Max's all time favorite that I make almost every time he comes home!




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