From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Chicken Enchiladas
Cheesy, flavourful and made with the best homemade enchilada sauce — a family favourite.
Bobbie's tips: use rotisserie chicken for a quick and easy meal; warm the tortillas to prevent tearing; don't overfill; use corn tortillas for authentic flavour or flour for a softer texture; let the enchiladas rest before serving. Keeps 4 days in the fridge or 3 months frozen (before or after baking); reheat at 350°F (175°C). Nutrition per serving from Bobbie's card: about 420 calories, 22 g fat, 32 g carbohydrates, 26 g protein, 780 mg sodium. Her method says the sauce is poured over “the remaining” sauce, but doesn't say to use some earlier — we've kept her wording.
Ingredients
Chicken filling
- 2–3 cups cooked, shredded chicken (rotisserie or homemade)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup sour cream
- ½ cup chopped cilantro (optional)
- 1½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Enchilada sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for more heat)
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
Assembly
- 10–12 corn or flour tortillas
- 2–3 cups shredded cheese (Mexican blend or cheddar)
- Fresh cilantro for garnish (optional)
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Method
- 1
Make the enchilada sauce: in a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder, onion powder, oregano and cayenne. Cook for 1 minute, then slowly whisk in the chicken broth and tomato sauce. Simmer for 10–15 minutes, stirring often, until slightly thickened. Season with salt and pepper to taste.
- 2
Cook the chicken filling: in a large skillet, heat the olive oil. Add the onion and cook until soft, about 3–4 minutes. Add the garlic and cook for 30 seconds. Stir in the shredded chicken, cumin, chili powder, oregano, salt and pepper. Remove from the heat and mix in the sour cream, 1½ cups shredded cheese, and cilantro (if using).
- 3
Warm the tortillas: lightly warm the tortillas in a dry skillet for 15–20 seconds per side to make them pliable and prevent tearing.
- 4
Assemble the enchiladas: spoon 2–3 tablespoons of the chicken mixture into each tortilla, roll tightly, and place seam side down in a greased 9×13-inch baking dish.
- 5
Add sauce and cheese: pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining shredded cheese.
- 6
Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly.
- 7
Garnish and serve: let rest for 5 minutes. Garnish with fresh cilantro, sour cream and diced tomatoes if desired. Serve hot!
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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026