Chicken Enchiladas

Total Time:
1 hr 15 min
1 hr
15 min

16 enchiladas, 8 servings

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

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4.6 813
I always follow this recipe to  make my enchiladas but I do make a few changes: For convenience I use a rotisserie chicken shredded and tossed with cumin, garlic powder, and onion powder. I also add fresh chiles and jalapenos to the mix to add some heat and fresh flavors. I also use only one quarter of a white onion (diced) in the mix for flavor for my family who does not care for strong onion taste. Also, I find that flour tortillas taste better with this combo. <div><br /></div><div> I like to make the mix nice and thick because we use the leftovers as a salsa/dip for nacho chips! Tonight I will be making this mix with homemade enchilada sauce and  I know that it will turn out great. My family LOVES this recipe and looks forward to enchilada night</div> item not reviewed by moderator and published
I only made a few tweeks to Tyler's recipe. I boiled two boneless, skinless breasts in vegetable broth and added cumin, garlic powder and onion powder and some dried cilantro. After the chicken boiled (about 25 minutes) I shredded it and added a can of diced green chiles. Used green enchilada sauce and followed the rest of the recipe as per Tyler. Delicious! Also made a vegetarian version for myself - just used sautéed mushrooms and spinach as the filling with the cheese and they were delicious! item not reviewed by moderator and published
I always thought I was a fan of white enchiladas, but these have converted me. They are really flavorful and delicious! I make one pan for my family to enjoy on that day, and freeze the rest of the enchilada mix in a gallon sized bag, laid out flat so it's only a half-inch thick in the bag. Then when I'm ready to cook, I break off the amount of mix I need for making a few or many enchiladas, defrost, and bake them with fresh tortillas and cheese. So quick and tasty! Don't use with rotisserie chicken. I've tried it both with fresh and rotisserie, and fresh is much better. item not reviewed by moderator and published
I followed this recipe exactly, and it was DELICIOUS!! People need to understand that it calls for 5 whole green chiles (found in one can) and 4 chipotle chiles (also found in one can). I was worried that the tortillas would break or come undone, but they did not. I microwaved the first 8, coated each with sauce and filled them, then repeated the process with the remaining 8. The only thing I would change is to use more enchilada sauce...two cans instead of one. I also topped them with sliced black olives and green onions. Yum! I will be making these on a regular basis! item not reviewed by moderator and published
Dry with only 1.5 cups of enchilada sauce. 4 cans of chipotle chiles made the dish taste like pure chiptole chilies. Next time I will add more sauce, cheese, and ONE tiny can of chipotle chiles. item not reviewed by moderator and published
I love this recipe! I want to make it for a party, but am wondering...can I make this the day before, refrigerate, and then bake before the party? Has anyone tried this? item not reviewed by moderator and published
ii I liked the flavors of the chicken mixture in this recipe. It was clever to mix cooked chicken breast with canned stewed tomatoes. I had some bone in chicken breasts available so I actually roasted them with olive oil, salt, pepper, garlic powder, and paprika, covered with foil in a 350 degree oven for 45 minutes. I shredded them and added them to the tomato mix along with chiles chopped. I omitted the chipotle as my family doesn't like the smoky taste. My only complaint was about microwaving the tortillas. I did as instructed, but after filling two I found that they fell apart. I abandoned that part and sautéed them briefly in oil like I normally do when I make enchiladas. Sorry, Tyler. There must be something magical that you do! I've tried the microwave technique a couple times now and it doesn't work for me. Maybe it's better if you use flour tortillas. item not reviewed by moderator and published
Fabulous, I followed the recipe exactly and it was perfect. This is a keeper. item not reviewed by moderator and published
I have made this recipe four times and suggest the following changes: 1.) Swap red enchilada sauce for green enchilada sauce, 2.) Swap corn tortillas for flour tortillas (no need to dip flour tortillas in sauce, just pour the sauce over/under them), 3.) Swap cheddar jack cheese for mozzarella or Mexican white cheese, 4.) Chop the stewed tomatoes, either that or buy sliced stewed tomatoes and crush them in the pot, 5.) Buy regular corn not sweet corn, 6.) Omit the chipotles and use extra green chiles, 6.) Add salt, it is sorely lacking as-is. Three stars as-is five stars with my changes. item not reviewed by moderator and published
THIS WAS SO DELICIOUS!!! item not reviewed by moderator and published
I agree,we make this all the time. item not reviewed by moderator and published
This recipe is a long-time family favorite that I make with rotisserie chicken and didn't think it could get any better. I have to try it with the fresh chicken. item not reviewed by moderator and published
The recipe only calls for 4 chilis, not 4 cans. :) item not reviewed by moderator and published
this actually made me laugh out loud. "canned" = from a can. "can" = individual, entire cans. No surprise that it turned out disgusting with so much chipotle, I can't believe it even warranted 2 stars that way. item not reviewed by moderator and published
I make it the day ahead all the time. Just remove from fridge and let come to room temp for about 30-40 minutes before baking. Then bake for about 35-40 minutes, or until hot through. Just as good this way!! item not reviewed by moderator and published
Agreed we love this one. item not reviewed by moderator and published
Well now it's your recipe, not the one authored. Changes can be good, but maybe author your own recipe? The original is amazing. item not reviewed by moderator and published
I am glad you thought it was amazing as-is. I didn't. I can't take credit for a recipe I didn't create for only changing a few things and pass it off as my own. item not reviewed by moderator and published
Why swap all those things out? These are red chile enchiladas. As such, real enchiladas have corn tortillas, not flour (those are burritos), and use jack cheese, not mozzarella. item not reviewed by moderator and published
I swapped them out because I felt the recipe had promise and didn't want to give up on it. Recipes don't have to be rigid, there is not only one way to do things. I have never seen cheddar or jack cheese on anything at any Mexican restaurant, ever. I see white, unsalted Mexican cheese which is similar to mozzarella. Cheddar or jack is too sharp for this dish, IMO. item not reviewed by moderator and published
Try using Cotija (a type of Mexican white cheese) is salty and very good! item not reviewed by moderator and published

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