Easy Chicken Enchiladas

My family is obsessed with Spanish food. We eat it at least once a week whether it’s authentic flavors, Tex-Mex or just a dash of Spanish spices added to whatever I’m cooking. I like copying restaurant recipes so I can control ingredient quality and calories, and this enchilada recipe fits the bill!

We think this version is better than any restaurant!  A mix of light and dark meats is ideal, but either or will work.

Don’t skip heating the tortillas in a paper towel.  It makes them pliable so you can roll them without breaking apart!

Dipping the tortillas in the sauce before rolling and baking mimics what’s done in the restaurant. It keeps the tortillas from drying out and burning in the oven.

Here’s my quick, basic recipe. Try adding corn or black beans to the meat filling, or use a pound of ground beef instead of the chicken!

It’s more Tex than Mex, but it’s good, y’all. If you want an authentic enchilada recipe, check out my Cuban-Style Enchiladas here.

Chicken Enchiladas

Yield 8-10 enchiladas.

  • 1 pound boneless, skinless chicken, cut into strips
  • 16oz jar salsa
  • 1 can Ro-Tel tomatoes and green chiles
  • 2 large garlic cloves, minced
  • 1 cup chicken broth
  • 3/4 teaspoon cumin
  • red pepper flakes (optional)
  • 8-10 corn tortillas
  • lime slices
  • 1/2 cup chopped fresh cilantro
  • 2 cups shredded cheese, such as colby jack
  • salt and pepper to taste (if needed)

Mince the garlic cloves and add them to a pan with the undrained can of Ro-Tel and jar of salsa on medium-high heat.  Bring to a simmer.

Add chicken to the pan with the chicken broth, cumin, red pepper, and 1/4 cup of the cilantro.  Stir, cover and allow to simmer on medium heat for about 20 minutes or until chicken is cooked through.

Wrap the tortillas in a damp paper towel and microwave until warmed through.  Keep warm in a towel.

Move chicken to a plate and shred.

Puree the enchilada sauce with a stick blender (or just leave it chunky!).

One at a time, dip the tortillas into the pan of salsa and cover with sauce.  Move it to the baking dish, add about 1/4-1/3 cup chicken filling and roll up, seam side down.  Repeat until all tortillas are gone or you’re out of room in the pan.

Cover with 2 cups shredded cheese, and bake at 350 degrees until the cheese is melted.  To brown the cheese, broil for the last few minutes.

Serve immediately with a squeeze of lime juice, chopped cilantro and sour cream. Enjoy!


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