Mexican Chicken Enchiladas Recipe

Chicken Enchiladas 


Enchilada Sauce (makes 3 cups)

2 tablespoons all-purpose flour

2 tablespoons chili powder

1 teaspoon ground cumin

2 tablespoons corn oil or 2 tablespoons canola oil

1 (8 ounce) can tomato sauce

1 teaspoon salt

1/4 teaspoon garlic powder

1 (14 ounce) can chicken broth


1/2 cup thinly-sliced green onion

3/4 cup shredded monterey jack cheese

3/4 cup cheddar cheese

2 cups shredded cooked chicken

1 (4 ounce) can dice green chilies

corn oil or canola oil , as needed

1/4 cup chopped cilantro

1/4 cup sour cream



72 inches corn tortillas

nonstick cooking spray


Enchilada sauce directions:. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes. Filling. Heat oven to 350°F. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels, spray 9″x 13″ baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chipped cilantro. 

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *