Southern Living Chicken Enchiladas

This enchilada recipe was so great! The mixture of spicy pepper jack cheese, cilantro, sour cream and olives was really delicious. We couldn't find salsa verde in any grocery stores nearby (the curse of living in Harlem), so served it the first time without. I got some the next day and we had the leftovers with the Salsa Verde sauce, and let me tell you - it is a MUST! Tastes so so good with the sauce. These are just divine. Make them!

Southern Living Chicken Enchiladas

For the filling:
3 cups cooked, chopped chicken
2 cups shredded Pepper Jack cheese
½ cup sour cream
1 can chopped green chilies, drained
1/3 cup chopped fresh cilantro
1 can sliced olives

Salsa Verde Sauce:
4 oz. Sour cream
4 oz. Salsa verde

8 (8 inch) flour tortillas

Suggested toppings:
Diced tomato
Chopped avocado
Sliced black olives
Chopped Cilantro
Salsa Verde sauce

Stir filling ingredients together. Spoon chicken mixture evenly over tortillas & roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat with vegetable cooking spray. Bake at 350˚ for 35-40 minutes or until golden brown. Top with sauce & toppings.

Recipe from Kathryn at Wire Whisk.


  1. Yummy! I love enchiladas. Every way possible. Thanks for your comment on my blog, you're so sweet. You are just as amazing of a cook! It's been fun sharing recipes. Yea for blogs!

  2. You are so funny! You have a Kitchen Aid! Use that for your kneading. I VERY very rarely knead bread by hand. I use my Bosch and it works wonders. I wished we lived close and then we could make bread together! :) Anyway, seriously don't be afraid of kneading. Amen.