Friday, January 21, 2011

Chicken Cheese Enchiladas

If you have a little time and are in the mood for some good ol Mexican food, look no further, this is your recipe! If you are expecting a lot of people over and you don't want to cook a lot of different dishes, cook Chicken Cheese Enchiladas with a side of beans and rice this meal will surely satisfy the belly.

  • 1 medium onion, chopped
  • 1 tsp canola oil
  • Kosher salt
  • 3 medium garlic cloves, minced
  • 4 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp sugar
  • 1 (28oz)can tomato sauce
  • 1 lb boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 18oz cheddar cheese, shredded
  • 1 (4oz) can pickled jalapeno chilies, drained and chopped
  • ½ cup minced fresh cilantro leaves
  • 12 (6") soft corn tortillas
  • Vegetable oil spray
  • 1 lime, cut into wedges and sour cream (for serving)
*A shortcut to save some time use a rotisserie chicken.*

  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
  • Heat oil over medium heat, add the onion and ½ tsp salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8-10 minutes.
  • Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce and bring to a simmer. Cook until the sauce has slightly thickened, about 5 minutes.
  • Nestle the chicken breast into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink 15 to 20 minutes.
  • Transfer the chicken to a plate to cool. Shred the chicken with two forks into bite-sized pieces.
  • Toss together the shredded chicken, ½ cup of the enchilada sauce, one cup of the cheddar, jalapenos, and cilantro and season with salt and pepper to taste.
  • Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds.
  • Fill 1/3 cup of the chicken mixture evenly down the center of each tortilla.
  • Tightly roll each tortilla around the filling and lay them seam-side down in a greased 13×9-inch baking dish.
  • Lightly spray the tops of the enchiladas with vegetable oil spray.
  • Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly.
  • Sprinkle the remaining cheddar over the enchiladas.
  • Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  • Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
  • Garnish with chopped cilantro and a dallop of sour cream. 
  • Place extra sauce, lime wedges and sour cream along with the piping hot enchiladas and devour!


  1. Looks delicious. Well done!

    We would like to invite you to share your posts as Food Frenzy.

  2. This look incredible. I can always make time for Mexican food that looks this good. ;)