Chicken Enchiladas to Feed a Crowd #MexicanRecipes

These Chicken Enchiladas are a wonderful version that will please a crowd. Not too spicy, yet still full of flavor, they are creamy and savory, everyone can enjoy these enchilada's from the spicy lover's to the ones' who need it mild.
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My daughter made these for us for our Christmas Eve celebration, and they did not disappoint! We've been fighting over the leftovers in the days since then! (one left and I have hidden it in the fridge.. under the broccoli.. They'll never find it, shhhh don't tell!)

Since she was flying in late for the holidays, she had me do a little of the prep work ahead of time for her, so all she had to do was assembly. So here's how we made them:

Printable Recipe
Chicken Enchilada's to Feed a Crowd:
Makes 10-12

6-8 boneless, skinless chicken thighs cooked and shredded
1 (16 oz) container sour cream
3 Cups shredded cheddar cheese  (reserve 1 cup for topping)
1 medium onion diced
2 teaspoons Cumin (or to taste)
1 32 oz. can enchilada sauce
2 cans cream of chicken soup.
1 package of 10-12 burrito sized tortillas
Optional: topping: sliced olives


  • In large bowl mix together shredded chicken, sour cream, and 2 cups of the cheese. Set aside.
  • In separate bowl mix together enchilada sauce and cream of chicken soup. Set aside.
  • Preheat oven to 350°.
  • In very large baking pan (may need 2  cake pans) pour 1 cup enchilada sauce into bottom of pan and spread to cover.
  • On work surface, place a tortilla and spread approximately 1/4 cup of chicken filling down center of tortilla. 
  • Fold in both sides of tortilla over filling. Then roll up bottom of tortilla over filling, and then roll enchilada over to roll up the top of tortilla over the enchilada.
  • Move enchilada into baking dish.
  • Fill remaining Tortilla's and place in baking dish.
  • Pour enchilada sauce over enchilada's to cover well. and have a pool of sauce in the pan. You may not use all the sauce you made. (you can mix the extra into refried beans.. delish!)
  • Top with remaining cheese and sliced olives.
  • Bake at 350° for 30 minutes or  till hot and bubbly.
  • Serve with Refried beans and Spanish Rice.

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