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Chicken Enchiladas

I have been working on this recipe for several years now making little adjustments but then when I had my surgery over the summer, Michael made several enchiladas dish during that time. So when I was able to start cooking again, I looked up the recipe I was working on and started making adjustments, and now it's time to share. Now you can make your own enchilada sauce but it is much easier and cheaper to just buy it.


2 lbs of skinless chicken, I usually mix thighs and breast meat

2 bottles of Trader Joes Red enchiladas sauce

1 onion, quartered

2 garlic cloves, smashed

1 onion, halved and thinly sliced

1 jalapeno, diced and seeds removed

1 handful of fresh cilantro, chopped and stems removed

16 ounces of mixed Mexican Cheese blend

12 to 16 corn tortillas

Salts and Pepper

Mexican Crema or Sour cream for garnish


Place chicken quartered onion, and smashed garlic in a sauce pan, and fill with water. Place on high heat and bring to a boil, reduce heat and simmer for 20 minutes or until chicken is cooked through. Remove chicken and place on a cutting board to cool and discard the rest.

Once the chicken is cool enough to handle, using two forks shred the chicken.

Place a skillet over medium-high heat, add 3/4 the bottle of enchiladas sauce to skillet along with the jalapeno and the sliced onions and saute for 10 to 15 minutes until onions are soft. Now add the shredded chicken and saute for an additional minute. Remove from heat and add half the cilantro.

Preheat oven to 350 degrees

Place the remaining of the enchiladas sauce on the bottom of a baking dish (about 2-quart size).

Now there are 2 ways to ensemble the enchiladas, roll or like a lasagna. I switch between the two every time I make this dish.

Roll: Place the tortillas on a clean work serve, warm the tortillas one at a time, add about a 1/3 of a cup of the chicken mixture, some cheese, roll, and place seam side down in the baking dish, repeat until done. Pour the remaining bottle of enchiladas sauce on top and top with 1/2 the cheese. Cover with tinfoil.

"Lasagna Style": place a layer of tortillas in the baking dish, add 1/2 the chicken mixture along with some enchiladas sauce. Add another layer of tortillas then a third of the cheese, another layer of tortillas, the remaining chicken, some more sauce. The final layer of tortillas, the remaining enchiladas sauce, 1/2 the cheese, cover with tinfoil.

Place in oven for 20 minutes, remove foil and return to oven for an additional 15 to 20 minutes or until cheese is golden brown. Remove and let sit for 10 to 15 minutes before serving. Serve with more enchiladas sauce and the remaining cilantro.

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