Chicken Enchiladas recipe

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Flour tortillas spread with a spicy tomato based sauce, topped with cooked chicken and cheese, rolled up, topped with extra tomato sauce and cheese and baked in the oven until the cheese melts. A classic Mexican recipe and is great as a main dish, served with condiments such as sour cream, tomato salsa or salsa verde and guacamole. The dish can be prepared in advance and refrigerated (do not bake until needed).
Preparation time: 15 minutes, Cooking time: 25 minutes, Serves: 4 


For the sauce
2 Tbsp butter
1 yellow onion, finely chopped
1 - 2 garlic cloves, minced
1 (16 oz) can tomatoes, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chiles
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp sugar
1/2 tsp salt

For the enchilada assembly
8 flour tortillas
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese
2 cups cooked, shredded chicken
3/4 cup sour cream
1 cup grated mild cheddar or Monterrey Jack cheese for topping


Prepare the sauce
In a saucepan over medium heat add the butter and saute first the onion and then the garlic. Add the chopped tomatoes, tomato sauce, green chiles, cumin, oregano, basil, sugar and salt. Bring to a boil, lowe heat and simmer for 20 to 25 minutes, until the sauce has the right consistency (not too runny, not too thick).

Assambly the enchiladas
Preheat oven to 350 F.

Place a tortila on a plate. Spread a tablespoon of the sauce on the tortilla; this will make the tortilla to soften and make it easier to wrap. Top the tortilla with with 1/8th of the chicken, 1/8the of the cheddar cheese and 1/8th of the Monterrey Jack cheese. Roll up the tortilla and place it (seam side down) in a lightly greased baking dish. Repeat the process for all tortillas. Blend the sour cream with the remaining sauce and pour over the top of the tortillas. Sprinkle with the extra 1 cup of cheese and bake in the oven for 15 - 25 minutes, until the cheese and sauce begin to bubble.
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