Chicken Enchiladas

I didn’t grow up eating Mexican food and the only Mexican joint around was Taco Bell. So imagine my surprise when I move to Chicago and there are tons of Mexican restaurants everywhere! And I’m not talking about Chipotles. The past few years living in Chi town has opened my tongue to new flavors and helped me gain a sense of appreciation for all things chile related.

Although Mexican Night at chez moi means taco night, I decided to change things up a bit with enchiladas. This is my second time eating enchiladas and first time cooking them… and boy do they take a bit of preparation. I thought they were just easy burritos baked in an oven but no. I was so wrong. P.S. These babies pack on a lot of heat!


  • 1 pound of skinless boneless chicken breast 0r chicken tenders
  •  3 tablespoons extra virgin olive oil
  • Salt + pepper
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1/2 red onion diced
  • 2 cloves of garlic minced
  • 1 cup frozen corn
  • 1 can green chiles (diced)
  • 1 can chipotle chile (diced)
  • 1 can stewed tomatoes
  • 1/2 tsp flour
  • 8 white corn tortillas
  • 1 1/2 can enchilada sauce (red)
  • A bag of shredded Mexican cheese (cheddar + Jack)
  • chopped cilantro, sour cream for garnish


  • Heat frying pan on medium high heat with EVOO. When the oil is hot place the chicken breasts in the pan. Cook each side for about 7 mins each until it is nice and golden brown.
  • While cooking on one side, sprinkle chicken breast with cumin and garlic powder. Salt and pepper.
  • Transfer chicken breasts to a plate and let it cool.
  • In the reserve oil, add more EVOO and cook the red onion and garlic until onion is tender. Add the chiles, canned tomato, and corn. Let it simmer. At this point, taste it and if it’s too spicy, add a few tablespoons of water to dilute the spiciness.
  • Add the flour to thicken the stew.
  • Meanwhile, shred the chicken breasts and add to the stew.
  • Microwave tortillas for 30 seconds so it becomes soft and pliable.
  • Coat the bottom of your casserole pan with a thin layer of enchilada sauce. Place the rest of your enchilada sauce in a shallow bowl.
  • Dip each tortilla with enchilada sauce (front and back) to lightly coat. Include the chicken filling (about 1/4 cup) and fold the tortilla, placing it seam side down on casserole pan.
  • After all 8 tortillas are in the casserole pan, top with a generous amount of cheese.
  • Bake it in the oven at 350F for about 15 mins until the cheese melts.

Mmmm… Right out of the oven.

Don’t forget to garnish with cilantro and sour cream. I also made some Spanish rice to go along with my enchilada. I’ll include the recipe in the next post!



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