Chicken Enchiladas


Serves 1/6

Chicken Enchiladas

I really enjoy Mexican food. I love the cheesiness, the spiciness and the heartiness of classic Mexican dishes. This recipe for Chicken Enchiladas can take a bit of time to make but is completely worth it in the end. In this recipe I like to make my own seasoned chicken filling to add even more flavour to the dish. The heat (spiciness) of this dish can be adjusted by the amount of jalapenos you use. If you like really spicy, add more. This recipe produces a nice mild bite that can be enjoyed by the more tamer taste buds.

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  • 4 boneless chicken breasts
  • 1/2 medium onion, sliced
  • 2 cloves garlic,smashed
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1/2 medium onion,chopped
  • 1 medium tomato, chopped
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 1 tsp black pepper
  • 1/4 cup cilantro, chopped
  • 1 1/2 tsp ground cumin
  • 2 tbsp tomato sauce
  • 1/2 cup reserved chicken broth
  • 12 small tortillas
  • shredded chicken, see recipe above
  • 3/4 cup white onion, diced
  • 12 oz. cheddar cheese, shredded
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz can green chilies
  • 1/2 cup green onion, chopped


  1. Place the chicken, sliced onion, and smashed garlic in a large stockpot. Cover with just enough water to cover.
  2. Bring the water to a slow boil and cook 20-25 minutes or until chicken in done. Remove the chicken from the pot and reserve 1/2 cup of the cooking water.
  3. Once the chicken is cooled shred it finely.
  4. In a large pan, melt the butter over low heat.
  5. Add the garlic, onion, red pepper, tomato, black pepper, jalapeno, cilantro and cumin. and mix together well. Saute until vegetables begin to soften about 10 minutes.
  6. Add the chicken then the tomato sauce and reserved broth. Cook until most of the liquid has been absorbed about 5 more minutes.
  7. Preheat oven to 375 degrees F.
  8. Divide the chicken, white onion and 10 oz. of the cheddar cheese between the 12 tortillas.
  9. Roll up each tortilla and placed in a baking dish seam side down.
  10. Meanwhile in a saucepan over medium heat melt the butter. Add the flour and whisk until it begins to boil.
  11. Add the broth and stir constantly for a couple of minutes.
  12. Add the chilies and sour cream and stir the sauce until it's thick and hot. Do not let it boil.
  13. Pour the sauce over the enchiladas then bake in the preheated oven for 20 minutes.
  14. Sprinkle the remaining 2 oz. of cheese over top and bake another 5 minutes until the cheese has melted.
  15. Remove from oven and sprinkle with green onion.
Recipe Type: Main Dishes


Lets start by doing all the necessary prep work for the shredded chicken (basically the slicing and dicing). I like to put everything in their own little bowls so they are easily accesible.  Cooking can really come together well if you have all this stuff done ahead of time.

Slice half the onion and using the back of your knife smash 2 of the garlic cloves.

Dice the remaining onion finely.  Because you need onion in the assembly as well dice another 3/4 cup.

Mince the last garlic clove.

Dice the tomato, the red pepper and the jalapeno.

Chop the cilantro.

Shred the cheese for the assembly stage. Now shred some more because I’m sure, like me, you’ve taste tested quite a few fingerfuls.

And chop the green onion also to be used in assembly.

Okay let’s get started.  Place the chicken in a large pot.

Add just enough water to cover it.

Add the sliced onion and smashed garlic.

Let it slowly boil for 20-25 minutes until chicken is done.  Remove the chicken to a plate to cool ( you can place it in the fridge to speed up this step) and reserve 1/2 cup of the boiling liquid.

Once the chicken is cool, use two forks to shred into pieces.

In a pan, melt the 2 tbsp butter and add the tomato, diced onion and red pepper.

Foolwed up by the chicken, jalapeno, cilantro, black pepper and cumin.

Mix it all together really good then add the reserved broth and tomato paste.

Cook a few minutes longer until most of the liquid has been absorbed.  Add any salt to your own taste.  Seasoning with salt can never be a definitive amount.  You need to sprinkle a little, taste, then repeat until you have it just right.  But remember a tiny bit at a time, 1/8 tsp at the most, since a little salt can go a long way.

To assemble the enchiladas, place a tortilla on the counter.

Add a bit of the chicken in the middle and sprinkle with some of the diced white onion.

Sprinkle on the cheese.

Roll up the tortilla carefully so as to not lose any of the filling. (if you do just shove it back in the sides)

Place the rolled tortilla in a baking dish seams side down.  Repeat with the remaining tortillas and ingredients.

In a saucepan over medium heat melt the 1/4 cup butter and whisk in the flour.

Add the broth and keep stirring.

Add the sour cream and the chilies.  Stir until the sauce becomes hot and thick.

Pour the sauce over the tortillas and bake in the oven for 20 minutes. Look at those lovely pieces of chili…yum.

Remove from the oven and sprinkle with remaining cheese.  The final amount of cheese on top can be completely up to you.  Myself, I could go for two or three pounds worth but for the sake of sanity I used 2 ounces or so. Let it cook another 5 minutes until cheese has melted.

Serve these with a side of salsa or pico de gallo and some spicy Mexican rice.  Oh and don’t forget the sprinkle of green onions.  They add a great fresh flavour to the dish.

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  1. I made this last night for a dinner party everyone LOVED the chicken, thanks!!

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