I’ve never been a fan of chicken enchiladas. I am now.
I was googling “what to do with leftover rotisserie chicken” and ran across a picture of chicken enchiladas that looked so delicious! I knew right then that I had to make them. I’m definitely glad I did.
I think that the reason I never liked chicken enchiladas was because the filling was dry. It was like one of those choke moments that your eating an overcooked and stringy chicken breast. No fat, no flavor, just a couple of strips of shredded chicken rolled into a cold tortilla then topped with a sauce. These are filled with shredded chicken, cheese, onions and green chiles sauce. Delicious.
chicken enchiladas with pinto beans and rice.
what should i serve with these enchiladas?
I served pinto beans that I use to make refried beans. It is how my friends in Mexico make them. Pinto beans, white onion, a little lard and salt. So delicious and I make them in my instant pot. Easy Refried Beans from Homemade Pinto Beans.
I also made a simple rice which I took a cup of rice, browned it in a little oil, added one Knorr Tomato Chicken Bullion and 2 cups water. I lowered the heat to simmer and cooked about 20 minutes or until tender. I have a more detailed Spanish Rice Recipe that is delicious! Easy Essential Mexican Rice. I have another recipe I haven’t posted yet, but I will soon that calls for fresh tomatoes, jalapenos, onions, garlic, and cilantro.
what ingredients do I need ?
- oil
- onions
- green chile
- chicken breast or leftover rotisserie chicken
- cumin
- salt
- pepper
- flour tortillas
- cheddar cheese (I used Monterrey Jack) either or or a mix
- butter
- flour
- chicken broth
- sour cream
- green chile
For the chicken, I used a rotisserie chicken leftover, but you can use a pound of chicken breast instead.
I used Hatch green chile, mild that I had in the freezer that I actually purchased from a company in New Mexico. You can use the canned green chile also. If you can’t find green chile in your area this is one of the companies I have ordered from. https://freshchileco.com/.
How do you assemble?
The first thing I’m going to do is prepare my stuffing ingredients for the chicken enchiladas. The reason for that is this sauce has a dairy product in it, the sour cream, so you want to have your enchiladas stuffed and rolled before you make your sauce. I combined the chopped chicken, some of the cheese, finely chopped white onion, and a little green chile.
Then I heat my Comal, griddle or skillet to medium high and heat my flour tortillas so they will be pliable. I fill each tortilla with about 2 tablespoons filling , roll them, and place them seam side down in a casserole dish. Then I ladle the sauce to completely cover and top with cheese, place them in a hot oven and cook until the cheese is melted they are bubbling on the sides.
need more enchilada recipes?
Other than these chicken enchiladas, I have many enchilada recipes. Here’s one of our favorites, New Mexico Red chile enchiladas. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!
Here’s the recipe for these delicious chicken enchiladas! Enjoy!
Chicken Enchiladas
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
- 1/2 white onion finely chopped
- 1 tbsp ground cumin
- salt and pepper to taste
- 8 flour tortillas
- 2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
- 4 tbsp butter
- 4 tbsp flour
- 2+ cups chicken broth
- 1 cup sour cream
- green chile
Instructions
- Preheat oven to 400 degrees.Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl. Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile. Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides.  Add 1/8 cup of chicken mixture to the center of the tortillas.  Roll the filled tortillas and place seam-side down in a greased casserole dish.In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.Bake in preheated oven for 20 minutes.
