2 pounds boneless chicken breasts (or bone in if your prefer)** SEE NOTES
1 teaspoon garlic salt
1 teaspoon white pepper
1/2 cup sour cream
4 ounce can chopped green chiles, drained well
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
10 ounce can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese

  • Place chicken in stock pot with enough water to cover, salt and pepper.
  • Bring to a low rolling boil until chicken is cooked through.
  • Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.


  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.


  • I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with.
  • Lightly spread a thin layer of sour cream on each tortilla.
  • Divide the chicken mixture amongst all the tortillas and roll them securely.
  • Place each one seam side down, side by side in a lightly sprayed rectangular baking dish.
  • Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with re-fried beans.

NOTES: Rotisserie chicken pieces make an awesome substitution and decrease your prep time 😀

Originally posted 2-5-2010
Updated 7-25-2022