Chicken Enchiladas

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Heat 1 teaspoon of the oil in an ovenproof 10-inch sauté pan over high heat until shimmering. Season both sides of the chicken legs with the cayenne, paprika, chili powder, and salt. Brown both sides of the chicken, about 5 minutes total.

Meanwhile, char the poblano pepper directly over a high gas flame, allowing each side to char completely black before turning with tongs. Set aside to cool.

Place the chicken in the oven, and roast for 25 minutes. Meanwhile, add the beans, garlic clove, and bay leaf to a small pot, and set over medium heat until warmed through, about 5 minutes. Season with salt, to taste. Drain the beans and discard the garlic and bay leaf. Set aside, and keep covered.

Once the poblano pepper has cooled, slice it in half lengthwise, and remove the stem and seeds. Slice the pepper into ¼-inch strips. Set aside.

Remove the chicken from the oven, and set the chicken aside on a work surface to cool. To the same pan, add the onion and cook over high heat until crisp tender, about 5 minutes. Combine the onions, sliced peppers, and beans in a bowl. Pick apart the chicken meat from the bone and add to the mixture. Drizzle with the lime juice and mix well. Set aside, and keep covered.

Heat a sauté pan over medium heat. Add the remaining 1 teaspoon of oil, and heat the tortillas through, one by one, about 15 seconds on each side. Keep the tortillas covered. To assemble the enchiladas, take about 2 tablespoons of the filling and place it in the center of each tortilla. Roll the tortillas, and top with the sauce. If the filling has cooled to room temperature, place the assembled enchiladas back in the oven for about 10 minutes to warm through. Serve immediately topped with pico de gallo.

Red Chicken Chili Enchiladas

To make them, you first dip the tortillas in red chili enchilada sauce before rolling them up into enchiladas. This way the tortillas all get well coated with the sauce, and when you bake the enchiladas, the sauce will bake into the tortillas to infuse them with flavor.

All you need to make the enchiladas are corn tortillas, already cooked and shredded or chopped chicken meat, some grated melty cheese like cheddar or Monterey Jack, and red chili enchilada sauce. You can either use canned enchilada sauce or make your own from scratch. (It's easy!)

Chicken Enchiladas

I like my Enchiladas plump and generously stuffed, rather tham skimpy on the filling

I want the filling to be JUICY and full of flavour, rather than dry and crumbly inside.

And I want the sauce to actually still be there when it comes out of the oven, not just a dried up crusty layer of red.

If this sounds like your kind of Chicken Enchiladas, then this recipe is for you!

Recipe Summary

  • 3 skinless, boneless chicken breast halves
  • 1 teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 large onion, minced
  • 2 jalapeno peppers, seeded and minced (wear gloves)
  • 1 (8 ounce) package cream cheese
  • 1 tablespoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 (28 ounce) can green enchilada sauce
  • 7 flour tortillas
  • 8 ounces shredded Monterey Jack cheese, divided

Preheat oven to 350 degrees F (175 degrees C).

Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.

Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat remove from heat.

Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.

Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Authentic Mexican Chicken Enchiladas with Red Sauce


  • ▢ 2 lb chicken breasts shredded
  • ▢ 3 garlic cloves minced
  • ▢ 1 teaspoon ground cumin
  • ▢ 1 teaspoon chile powder
  • ▢ 2 cups monterey jack cheese shredded
  • ▢ 1 cup Mexican Queso Fresco crumble cheese with fingers
  • ▢ 12 corn tortillas
  • ▢ red onion chopped for topping
  • ▢ salt to taste
  • ▢ pepper to taste
  • ▢ oil
  • ▢ 1/2 cup fresh cilantro coarsely chopped



  • ▢ 4 dried ancho chiles seeds and stems removed
  • ▢ 3 dried guajillo chiles optional to use these, seeds and stems removed
  • ▢ 3 garlic cloves
  • ▢ 1/4 teaspoon dry oregano
  • ▢ salt and pepper to taste



Ancho Chile Sauce

Coating Tortillas

Assembly of Enchiladas



Tried this recipe? Click the stars above or below to rate or leave a comment down below!

Let me know how you like these!

Chicken Enchilada Recipes

Chicken enchilada recipes require a delicious enchilada sauce. I’m sure you can appreciate that it’s the sauce that makes the dish.

So before you even start with our chicken enchilada recipes, I’ve got an enchilada sauce recipe you should make for this. It only takes a few minutes to make.

Sometimes we don’t have the time to make everything for dinner so I want to make a suggestion for you that taste pretty good.

I don’t know about you but I have not found any great canned enchilada sauce at your local supermarket, until recently.

My first recommendation is to buy some enchilada sauce from your favorite Mexican restaurant. I’m sure they would be happy to sell you a quart.

My second recommendation is to try Trader Joe’s bottled enchilada sauce. It is really quite good and I think you will be happy with the results. I use it when the kids are screaming for something to eat and I’m too tired to cook.

If you would like to try our cheese or beef enchiladas you will find those recipes here.

Check Out My Chicken Enchiladas Video

Chicken Enchilada Recipes


  • 1 whole chicken (makes 15 – 18 enchiladas) or
  • 5-6 thighs (9 – 12 enchiladas)
  • Corn tortillas
  • vegetable oil
  • 12 oz. of mild cheddar cheese, grated
  • 1/2 cup yellow onion, finely chopped
  • enchilada sauce
  • sour cream optional optional


Preheat oven to 400 degrees F.

Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.

Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.

Always test your chicken to make sure it is done. You don’t want to see any red juices coming out of the chicken.

When done, remove the chicken to a dish to cool off.

When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, grisle, and any other parts you don’t want to eat!

Try not to leave your chicken out at room temperature too long. You don’t want to encourage bacterial growth.

Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It’s razor sharp and lightweight.

At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the liquid it was cooked in.

Heat the vegetable oil on medium high heat in a frying pan big enough to fit the tortillas in.

Assembly Time

When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don’t, your oil is not hot enough.

Lift and dip the tortillas in and out of the oil 3 times fairly quickly.

The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again. If you make these chicken enchilada recipes enough times, you will get good at it.

Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.

You might want to wait 1 minute to let the tortillas cool.

Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.

Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.

Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn’t fall out.

After a little practice you’ll realize that making these chicken enchilada recipes is a breeze.

After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.

Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.

Then sprinkle finely chopped yellow onions on top or not.

Place the enchiladas in the oven. You don’t need to cover them with foil.

Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.

When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it’s hot enough.

Take the chicken enchiladas out of the oven and serve immediately.

Try our easy chicken enchilada recipe. It will get you out of the kitchen sooner and your family will love it.

Would you like to try Mamasita’s chicken enchiladas recipe sumbitted by one our our website viewers? This one is delicious, easy and a great way to use up your left over chicken.

Freezer Chicken Enchiladas

Yield: 4 servings

prep time: 30 minutes

cook time: 20 minutes

total time: 50 minutes

Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!


  • 2 cups leftover diced rotisserie chicken
  • 2 1/2 cups enchilada sauce, divided
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro leaves
  • 1 (4-ounce) can diced green chiles
  • 12 (6-inch) flour tortillas, warmed


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
  3. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and set aside, seam side down. Repeat with remaining tortillas and chicken mixture.
  4. Pour 1/4 cup enchilada sauce onto the bottom of 4 5″ foil disposable aluminum pans. Add 3 enchiladas per pan top with remaining enchilada sauce and cheese.*
  5. Place into oven and bake for 15-20 minutes, or until bubbly.
  6. Serve immediately.


*MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.

*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover continue to bake for an additional 5-10 minutes, or until completely cooked through.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Green Chicken Enchiladas

When I think of bomb Mexican food, I think of my favorite Mexican joint in LA.

Tacos Por Favor, also known as TPF. It’s located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean.

So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. Never, ever, ever.

But now that we’ve moved to Chicago, I have had no choice but to come up with a TPF replacement.

And that’s these weeknight green chicken enchiladas.

It’s super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. Plus, when you combine the salsa verde, green chiles and Monterey Jack cheese, you’ll simply want to bathe in all of its glory.

So if you don’t have a TPF near you, you can now have your green chicken enchilada fix anytime, anywhere.

Oh, and the leftovers taste even better the next day.

Recipe Summary

  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeno, finely chopped
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 1 teaspoon fresh lime juice
  • 8 corn tortillas (6 inches)
  • 1 pound shredded cooked chicken, skin removed
  • 4 cups shredded Monterey Jack cheese (12 ounces)
  • 2 tablespoons minced pickled jalapenos
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeño, finely chopped
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 1 teaspoon fresh lime juice
  • 8 corn tortillas (6 inches)
  • 1 pound shredded cooked chicken (skin removed)
  • 4 cups shredded Monterey Jack cheese (12 ounces)
  • 2 tablespoons minced pickled jalapeños

Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder cook until onion is translucent, 8 minutes.

Add tomatoes and 1/2 cup water to saucepan season with salt and pepper. Bring to a boil. Reduce heat to medium-low cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.

Heat a skillet over medium-high heat warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas roll tightly. Place seam sides down in a 9-by-13-inch baking dish.

When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.


  1. Put the peppers and onion in the crock pot, then the chicken, then 1 packet of enchilada sauce and cook on high for 4 hours or low for 6 hours.
  2. Once the chicken is cooked, fish out the chicken and transfer it to a bowl, leaving all the juice and veggies in the crock pot. Turn the crock pot off.
  3. Shred the chicken by hand or using a hand mixer till gently shredded (I wanted it really well shredded so I used a hand mixer for this you don’t have to. Just don’t overmix so the chicken turns to mush).
  4. To the crock pot, add 1 cup sour cream and the second packet of enchilada sauce and whisk to combine.
  5. Add the shredded chicken, corn, and black beans back to the crock pot and stir to combine.
  6. THE SAUCE: In a blender, combine the other cup of sour cream, 2 jars of salsa verde, salt, and blend. (This part was a total experiment it is delicious and really puts the creamy in the recipe title).
  7. ASSEMBLING THE ENCHILADAS: Pour a small amount of sauce into the bottom of each container you are using just enough to coat the bottom.
  8. Fill each tortilla with a scoop of the chicken filling (approx. 1/2 c per enchilada but you don’t really need to measure) then line then up one by one in your dish, seam side down so they don’t unfold get them nice and close together.
  9. Pour more of the sauce over the top of the enchiladas not too much (we aren’t trying to drown them in sauce) but enough to lightly cover the tops of the enchiladas.
  10. Cover with cheese
  11. REPEAT steps 7-10 for as many enchiladas/containers till you run out of tortillas and filling. If you have extra sauce you can toss it, or store it in a jar for another meal. I think the extra sauce would be delicious over a sweet potato.
  12. BAKE (covered in foil) at 350º for 30 minutes, then uncovered for 10 minutes so the cheese can get nice and bubbly.
  13. Serve with a nice side salad and enjoy!

TO FREEZE: Allow the enchiladas to cool, then cover each container with a layer of plastic wrap (this will help with freezer burn), followed by a layer of foil. Label the containers, making sure to note the need to remove the layer of plastic wrap before baking.

TO BAKE: You can defrost overnight in the fridge then bake as directed in step 12 above, or bake from frozen by adding 20-30 minutes to the covered cooking time.

Watch the video: Chicken Enchiladas (August 2022).