chicken enchiladas

chicken enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • ◦1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary

  • ◦Salt & pepper

  • ◦2½ cups of enchilada sauce (store bought or from scratch)

  • ◦1 cup finely crumbled queso fresco or feta cheese

  • ◦1 (4 oz.) can of green chiles

  • ◦½ cup minced fresh cilantro

  • ◦12 (6-inch) soft corn tortillas

  • ◦Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)

  • ◦1 cup shredded cheddar cheese

  • ◦Lime wedges (optional)

  • ◦Sour cream (optional)


1.Preheat oven to 350. Pat chicken dry and season with salt and pepper. 2.Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer. 3.Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm. 4.Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes. 5.Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas. 6.Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese. 7.Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.


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