Chicken Enchiladas

  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:05 h

I had a hankering for Mexican food but was not really finding a recipe that suited my needs. Much to my surprise I made one up and it turned out amazing. If someone decides to make this please let me know how it turns out. I would like to know if the results are repeatable. – Phren


  • 2 cloves garlic crushed and diced
  • ½ yellow onion diced
  • 2 chicken breast shredded
  • 2 cans green chilles
  • 1 can enchilada sauce (red)
  • 1 can mexican rice
  • 1 can diced tomatoes
  • 2 chipotle with adobo sauce
  • 5 corn tortillas
  • 1½ cups shredded cheddar cheese


Step 1

Pre-heat oven to 325F. Heat 1 tablespoon of oil in a 12" skillet at medium high heat until smoke point. Add chicken and onion, cook until each side is slightly browned (about 3 mins each side). Put skillet in oven for 20 mins. While chicken is in oven dice garlic and put in a food processor with enchilada sauce and chipotles, blend well and add to heavy sauce pan. Add tomatoes, mexican rice, and green chiles. Turn heat to low and allow to sit until chicken and onions are done.

Step 2

Once chicken is done add onions to sauce and then shred chicken and add. Allow to simmer for 20 mins stirring occasionally. Heat oven to 450F.

Step 3

Once sauce has simmered scoop about 4 tablespoons into the middle of the corn tortilla. Wrap tortilla and place seam down in casserole pan. Repeat until you have 5 filled tortillas across the pan and pour the remainder of the sauce on top of the tortillas. Spread cheese across the top of the dish and bake for about 10 mins or until it starts to bubble. Remove from oven and serve with a dollop of sour cream on top.

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