Chicken Enchiladas

My first recipe here is one I made tonight -- April 24, 2026 -- for dinner. I have photos, and I want to apologize for the quality of some of them. I just got a new camera and I'm still learning it.

Also, I don't do measurments for this recipe because everything can easily be adjusted to personal tastes, and really, just eyeball it. I'm really bad at estimating how much of this or that I put in, but if you can figure it out by looking at the pics, go for it! I hope you enjoy this recipe, if you make it. Feel free to tell me in my guestbook if you did, and how it was.

1. Preheat your oven to 350 degrees F.

2. In a bowl mix some cooked chicken (I dice mine, but if you want to use rotisserie chicken pulled off the bone, go for it!) with some sour cream and hatch chilies. If you don't have little cans of hatch chilies at your local grovery store, jalapenos should work just as good. Also add some shredded cheese of your choice. I use either chihuahua or pepper jack.

3. Lay out your tortillas. I use corn tortillas, and make six enchiladas. Distribute the chicken mixture evenly between all six tortillas.

Yes, I know the photo only shows 5 tortillas, I couldn't fit the last one in, lol.

4. Get a baking dish. I use a 9 x 13 pan for mine, and yeah it's a little big but hey, we use what we have. :) Spray it with non-stick cooking spray!

5. Roll up your tortillas, and place seam side down in the baking dish.

6. Top with sour cream and hatch chilies (yes, more!), which you can mix together for easier distribution, if you want. And then also top with more shredded cheese.

7. Cooking time may vary, but I put mine in for 40 minutes and they come out delicious. The ends of the enchiladas get crispy, so if that's not your thing, make sure to get it coated with sour cream.

8. Once 40 minutes is up, take them out of the oven and enjoy!