Submitted by:
A...semi-authentic (*cough*) Enchillada recipe with chicken or vegetarian style (haven't tried beef yet)

Preparation time: 1 hr 30 min
Cooking time: 15-20 minutes (not including chicken)

Serves: 4-6

Dietary guidance: v 

Tags: main · mexican · latin ·


2 cups cooked, shredded chicken (~2 chkn breasts)
1/2 cup sliced green onions
1/4 cup sour cream
4 oz. green chiles
1/4 cup fresh cilantro (Coriander for you Brits)
3/4 cup shredded Cheddar
3/4 cup Monterey Jack (Mozzarella works too)
Salt & pepper to taste
12 6" corn or flour tortillas

3 TBSP corn or canola oil
2 TBSP all-purpose flour
2 TBSP chilli powder
1 TSP ground cumin
14 oz chicken broth
8 oz tomato sauce
1 TSP salt
1/4 TSP garlic powder

replace chicken with chopped, roasted red and green peppers (1 of each), add white and red beans (~1 small can of each)


(NOTE: I'm living abroad, so the measurements I actually use are different from those listed above-I've done this so much here that now I really don't measure, I just look at it and get an idea if it looks okay. I have added my own comments to the original recipe as it was presented to me. PREP TIME IS A GUESS)

After you've got the chicken shredded (and made the broth if you need to), slice the green onions, chop the cillantro, and dice the chiles. Throw these in a bowl with the chicken and then add ~half of each of your two cheeses [I usually use more cheese than the recipe calls for]. Add the sour cream. At this point the mixture should NOT be dry. I usually add more sour cream until it's fairly moist [i.e. the chicken, cheese, ect. is sticking to each other]. Set the mx aside.

The Sauce:
In a saucepan, heat the oil up. Stir in the flour and chili powder, cooking for 1 minute. Add the rest of the ingredients, bringing the mix to a boil and then simmering for 10 minutes. You should have ~3 cups of sauce. [NOTE: you may need to add a bit more oil to keep the flour and chili powder from burning]

Now bring the bowl of chicken you were working on earlier over and add ~1/2 of the sauce to it, stirring it in.

If you use corn tortillas you should heat up some more corn/canola oil in a pan and fry the corn tortillas for ~10 sec. on each side until they are soft. Drain on paper towls. [I typically use flour tortillas instead-corn ones are a pain to try and find here-and they DON'T need to be heated up in oil]

Now fill the tortillas with as much filling as you want [the recipe recommends 2 heaping TBSPs, but I usually go for more]. Roll the tortillas and place them on a greased baking dish with a small amount of sauce spread on the bottom (of the baking dish). After placing all the enchilladas on the baking dish, cover each of them with sauce and then the rest of your two cheeses. Cook on 350F for 15-20 minutes until the cheese is bubbling. [I prefer my tortillas a bit crisper than this recipe, so I usually either 1) heat up the enchilladas BEFORE putting the final layer of sauce and cheese on top of them, or 2) cook them for a bit longer until the edges of the tortillas are brown and crispier]

NOTE: to roast the bell peppers simply put a light coating of oil on them, bake them in the oven at 425F for ~15-20 min, turning occasionally. The skin should be burnt-looking. Then put them in a bowl and cover it with a paper towel, letting them sit for 10 min. Peel and then de-seed the peppers. Now slice and then chop them up. [I tried this as an alternative for a friend of mine who's vegetarian, and both she and I really enjoyed them]


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.