My chicken enchiladas are probably one of the top five most requested recipes from this website. I posted the original recipe for them way back in the day, when I was still in school and it my favorite meal that reminded me of home. Since moving out on my own, I’ve made them countless times for many different people and they’ve always been a hit. In fact, I’ve always sworn by my easy recipe. That is until my mom came and visited and made me a her version of chicken enchiladas, anyway.
My mind was blown….they were so incredibly tasty! Instead of a creamy filling like I had always used (a mixture of salsa and sour cream inside the tortilla), her version was filled with a rich cheesy chicken sauce. I had no idea how she did it. I finally got around to asking for the recipe only a few days ago because Almanzo and I have decided to do a “cook-off” where we battle each other for the best homemade dinners (more on that to come) and I needed to whip out the big guns.
I made these last night and they were a huge hit. Even better when followed by peach pie, no doubt!
Here’s what you need for success:
I did my grocery shopping at the smallest store known to man yesterday in Fulton, California after feeling incredibly lucky finding those gigantic peaches on the side of the road. I wasn’t so lucky at this grocery store though, which shall remained unnamed, because they had a VERY limited selection of Mexican food and only two kinds of tortillas to choose from. I went for the light (100 calorie) type because the only other option were burritos the size of magic carpets that had about five hundred calories in each one. Totally normal.
Anyways. First things first. Wash and cook your bird.
I’ve always found the fastest, easiest way to cook chicken when making enchiladas is to poach it. So to do that, fill up a large pot with water, drop the chicken in and simmer for about ten to fifteen minutes, or until the chicken has cooked through. Always be sure to cut into the thickest part with a knife so you can make sure it’s done.
When it’s done, drain and plot down on your cutting board.
Now, normally you would want to cool the chicken before preceding to the next step. However, if you have little to no patience like me, or if it’s already seven thirty at night and you’re starving, you may want to sacrifice the tips of your fingers and move on to the next step, which is pulling the chicken apart with your hands into small pieces.
This is also how you would prepare chicken to make chicken salad. I’m hungry right now and dreaming up a chicken salad with grapes and walnuts in it…mmmmmm
Now set the chicken aside and move on to making the onion and garlic mixture. You’ll need one yellow onion and three cloves of garlic for this.
And now, I briefly interrupt this blog post for a little onion chopping tutorial. Everyone seems to do this differently but this is what works for me. First, slice the onion into two parts, right down the middle.
Lay said onion parts cut side down on your cutting board.
Peel off the onion skin and then using your knife, make lengthwise cuts from the bottom right up to the top. Be sure not to cut off the top though because that’s what holds everything together!
Wipe a few tears away then make cuts going the other direction so your onion now resembles a checker board. Sorta.
This time, slice all the way through right up to the top so you have even little dice.
I usually take my knife and give it all one last karate chop though to get rid of the ugly ducklings in the group. I’m sure there are easier ways to cut an onion but this is what I was always taught and it works for me!
Okay. Interruption over. Now it’s back to business. Along with the onion, mince the garlic and then toss everything in a skillet (hello,
cast iron!) with a tablespoon or so of oil.
Cook the onion and garlic over medium/low heat for about ten to twelve minutes or until they begin to turn golden. BE CAREFUL NOT TO BURN YOUR GARLIC!!!!!!!!!! Burning garlic is a terrible, terrible thing. We all do it now and then (I’ve done it countless times!) but there’s really no way to remedy that situation other than starting completely over. Burned garlic has the potential to totally ruin a dish so be careful and stir often. I warn.
When you’ve got it right just, take off the stove. Move back to your chicken. Dump the chicken into a large bowl, add the onion and garlic and one and a half cups of enchilada sauce
One can of green chilies (or two, like my mom says)
Plus one cup of cheeeeeeese!
And a pinch of cayenne if you like it hot. Stir it all together now….
And get your oven preheated to 425. Pour some more enchilada sauce in a large glass casserole dish
And then fill your tortillas. Lay each tortilla flat on the counter and fill with about a quarter cup of the chicken mixture. Roll up and place seam-side down in the dish.
Wrap, roll and repeat! And then pour more enchilada sauce all over the top.
Ain’t they cute?!
Sprinkle another cup of cheese on top
Cover loosely with foil and bake for ten minutes. Remove the foil and bake for ten more. The end product should look something like this right here:
Now, stuff your face. As for me, I like to drown my enchiladas in so much hot sauce that I lose all feeling in my upper body. If that’s not your style, simply eat daintily with a fork and knife and maybe garnish with a few creamy avocado slices.
Here’s the recipe:
Mom’s Green Chili and Chicken Enchiladas
Serves 6
1.25 lbs boneless skinless chicken breast
1 can diced green chilies
2 large cans red enchilada sauce
2 cups Mexican cheese
1 yellow onion
3 garlic cloves
pinch of cayenne
1 tbsp vegetable oil
6 flour tortillas
Preheat the oven to 425. Chop the onion and the garlic and cook in the oil in a pan over low/medium heat for about ten minutes, or until the onion has started to caramelize. Make sure you don’t burn the garlic! Once this is done, take mixture off the stove and set aside.
Rinse the chicken and then poach in a large pot of simmering water until done. This will take about ten minutes or so; be sure to cut through a piece to check if it’s cooked through! Drain the cooked chicken and set aside to cool.
Once the chicken has cooled, use your fingers to shred it. Mix the chicken with one and a half cups of the enchilada sauce, one cup of cheese, a pinch of cayenne and the onion and garlic mixture. Stir well to combine.
Pour half a can of enchilada sauce in a large glass casserole dish. Fill each flour tortilla with about one fourth cup of the chicken mixture. Roll up and place seam-side down in the dish and repeat with the remaining tortillas. Once you have filled up the dish completely, pour another cup of enchilada sauce on top and sprinkle with the remaining cup of cheese. Cover loosely with tin foil and bake for 10 minutes. Remove foil and bake for another ten. Cool and serve with hot sauce, avocado slices and salsa.
***
I ate all my peaches and am seriously considering driving all the way back to that tiny roadside stand for more.
I’m wearing the same clothes I wore yesterday.
Wondering if leftover peach pie would make an acceptable lunch.
Pin It Tagged as:
chicken,
Cooking,
Dinner,
kid-friendly,
old favorites,
recipes,
weeknight meals
{ 94 comments… read them below or add one }
Chicken enchiladas are a staple in my house! We actually have them almost once a week. Love them!
Your enchiladas look awesome! I will have to try this recipe and see how it compares to my own
BTW, if you prepare them in smaller glass pans, they are great to freeze and cook later. I do it all the time!
oh my these are beautiful! i love chicken enchiladas…you gotta get the real deal!
loving the new recipes. i had no clue what it meant to poach a chicken before reading this…good to know!
Yum!
Loving the new blog format.. You’re like the hip younger sister of the Pioneer Woman!
Oh my gosh. Burritos the size of magic carpets?! I LOLed, literally. You’re hilarious.
Ooo – love the simplicity of this recipe! Goin’ on next week’s menu for sure.
And of COURSE peach pie is an acceptable lunch…don’t forget the a la mode portion, either! Perhaps a sprinkling of cinnamon sugar too??
OH JENNA! I completely LOVE your original chicken enchiladas recipe (and so does my boyfriend). I can’t imagine anything being better, but I might have to try these just to compare!
LOVE making those enchiladas. We do them a lot. Sometimes vegetarian (with just veggies and beans) and sometimes with shredded chicken. It’s to die for!
Jenna, this recipe looks great. I’d love to try a vegetarian version. I’m taking my husband to a Mexican restaurant tonight for his 28th birthday — it’s our favorite cuisine. Thanks for sharing your mama’s recipe! And then your peach pie — my great grandmom used to make the most amazing peach pie and I have the recipe and I’m trying to decipher it . . . I really must do this. I’ve been saying I’m going to since June. Thanks for the reminder.
I like your new bloggin’ style. And your photos are lookin’ great — sticking with manual mode? Go girl!
Ok, I clicked on this from my RSS feed thinking I was clicking on Pioneer Woman (her feed is right above yours) and read almost the entire thing until I got to the picture of your hand and wondered why there was no comment about “my freakish alien hand” which made me go back to the top of the post to see if I was reading PW. And it was you!
So there. Which I mean as a total compliment.
I had a big bowl of steamed veggies and a giant chocolate chunk cookie for lunch…
I totally think peach pie is a good lunch!
I love drowning anything in enough hot sauce to make my upper body numb. We’d get along. Those look great!!!
i think every mother is required to have a legendary chicken enchilada recipe – mine has one that is insanely delicious and crazy spicy, though she hasn’t made it in years.
ps: get the peaches! i’ve literally eaten one every day for a month and have not tired of them yet. gotta love summer while it lasts…
Chicken enchiladas are the my favorite! I’ve been cooking them for years
Need to try it with flour tortillas next time 
Woah those look unreal!!! I bet those would be amazing with black beans!
Those look so delicious. And I just wanted to say that it’s really awesome when you do the step-by-step instructions for things – your pictures are really gorgeous!
Looks good, I’m interested in knowing more about this battle.
Those look delicious! Another onion tip: putting it in the freezer for a bit before you cut it gives you less tears!
Never made enchiladas before but I’d like to try!
That sounds delicious! I’m not a recipe girl (following them, at least), but I may have to try that. I’ve never made enchiladas!
I love your step-by-step recipes – thank you! My fiance would demolish the whole pan.
Thanks for the tutorials! I’m liking this new aspect of the blog
Thank you for showing me what to make for dinner again tonight. My boyfriend thinks it is odd that I read blogs but I think your reciepes are totally changing his mind. Everything I have made off your blog he loves and I do too!!
I am soo glad that you showed how to cut an onion. I always have a terrible time getting thru cutting them, my eyes are super sensitive.
I ate Karmel Sutra Ben and Jerry’s Ice cream for lunch yesterday. So I think peach pie is totally fine for lunch.
I think leftover peach pie makes a perfectly acceptable lunch! The enchiladas look great:)
Y’know I see these alot on blogs but have never made them…but given that cheese, tortillas and sauce is involved, there’s no doubt they have my name written all over them.
Does Almanzo cook as well??! He needs a Guest Post I do believe….;)
You are correct that peach pie would make a perfectly acceptable lunch, especially if you’re still wearing yesterday’s clothes.
Those enchiladas look blazing delicious! I don’t really have a go-to for enchiladas as I’ve only made them once or twice before. I need to check out your original too!
Either way, mexican food and tons of cheese are always a win!
That a lot of hot sauce……….and a lot of heartburn !
my enchilada recipe is almost identical to this, only I layer it like lasgna instead of rolling individual enchiladas. It’s delicious.
That it Such a good idea!! I will try that next!
But I will use “magic carpet flour tortillas”!
Does that imply that the tortillas are square, because that would be genius! I usually use the small corn tortillas, but I am going to keep an eye out for these.
Delicious! I’m planning to try it out, soon!
I’m very excited to see this recipe today! Mexican is my absolute favorite food, and enchiladas are saucy cheesey bites of wonderful. (Last year, a week after a honeymoon in Mexico, I requested Mexican for my Birthday dinner…I have issues.)
I just checked out your “Wine Country Lovin’” page and that Platypus tour is exactly what I’m looking for on the trip my husband and I are planning, Thanks!
Peach pie is fine for lunch because it is *mostly* ::wink:: fruit…and fruit is a perfectly acceptable lunch! Enjoy
Leftover peach pie is always an acceptable lunch, just like leftover potato salad (my Mom’s recipe) is always an acceptable breakfast!
Now I have to go to my farmers market and get some fresh Colorado Peaches. Yum!
They.look.delicious!! I have been craving enchiladas for the past day or so, but have never made them myself. I thought it’d be way too hard. I am going straight to the grocery store to pick up the ingredients. THANK YOU!!
You should totally get more peaches.
I do love good enchiladas but I have to confess that I’ve never made them at home. Know that I see how easy it can be I’m wondering what has taken so long! I would love to add some black beans inside!
looks amazzzzzzzzzzing!
Believe it or not, I have never had homemade enchiladas before! Your recipe seems so simple – I am bookmarking it right now!
Your upcoming battle with Almanzo brought back fond memories of the night my husband and I decided to have a cinnamon toast cook-off after realizing we have different methods of making it (me- toaster, him- broiler). Our lives are that exciting. Really.
By the way, do you have to stop and wash your hands one million times to pick up your camera and take a picture when you do these step-by-step tutorials for us? I started wondering about that during the peach pie tutorial…
yes and yes. That took me almost three hours (plus an emergency run to the store for more crisco after I messed up the dough the first time….)
I made enchiladas last night too! You know your (original) recipe is my go-to, but last night I wanted more of a green sauce – and I used pork. Check it out on the blog if you want something different next time. Meanwhile, I will be trying Mama ELR’s recipe the next time I want a red sauce…
Yes and Yes! more peaches and peach pie for lunch!! I am loving the recipes lately – lovely and different! can’t wait to try the enchiladas
I have never made OR eaten a chicken enchilada. Sad, I know. This recipe looks delicious!
I’ll bet you’ll win the “cook off”. 
Jenna,
Those enchiladas look so amazing!!!! I have to ask a silly question what color is your nail polish???? It’s the perfect red!
I LOVE your enchiladas, and they are one of my husband’s most requested mexican meals! So I NEED to try these. Thanks, Jenna’s mom!
xo
Kris
I love your new concept! This is amazing. Tell mom thanks!
I love chicken enchiladas! I cook the chicken the same way in my own recipe, but I don’t put any thing else. I’m totally going to try this recipe out, it looks a lot more tastier! Thanks to your mama for sharing this!
These sound great!
I’ve actually never made enchiladas, but I really want to try. Would it be sacrilegious to leave out the onions and garlic? Because I hate them but still think I should enjoy the Mexican dish.
Dude, this is right up my alley. I’ll always try a new enchilada recipe….
Thanks mom!
Love enchiladas–so versatile. BTW just finished a book written by a writing prof who bought a home in France that included some furniture and a car for $75K! Loved it. Did a quick post w/a vid that includes scenes of the house where he lives PT the rest of the time in SF Bay:
http://tinyurl.com/npt7ze
These look great, Jenna! If you want to kick it up just onnnnneeee mooorrrreee tiny notch, though, I would suggest this recipe: http://www.pinkparsleycatering.blogspot.com/2009/08/chicken-enchiladas.html
It’s time-intensive, but it is so, so amazing. Just a suggestion!
Love your new format!
I could really go for some mexican food right about now…
Those look amazing! My boyfriend has his enchilada recipe… Maybe I’ll have to try and one up him and try this one!
Those look really good! I chop an onion the exact same way you do so it must work!
oh my – talk about a tasty meal indeed!!
Those look good – I’ll admit that I recently became a convert to enchilada-sauce made from scratch (thanks to my partner!). The site mexicanfoodie.com has some really amazing recipes!
Between your post and Beth’s, there is little doubt what I am making for dinner tonight with the container of leftover chicken in my fridge.
I’ve never made enchiladas before so I’m excited, and since I feel the need to douse everything I eat in spicy hot sauce, perhaps I shall add jalepenos to the chicken mixture as well.
I have leftover roast chicken in the oven so it’s going to be enchiladas for dinner! Eager to try this new recipe as I’m not a fan of those “cream of” soups most chicken enchiladas call for and all the added MSG. Thanks!
If you want something SUPER authentic, try the recipes from mexicanfoodie.com – great recipes for sauces from scratch. Definitely a must-visit site for people who are cooking Mexican food.
Leftover peach pie is definitely an acceptable lunch. Especially when accompanied by a side of vanilla ice cream.
I made enchiladas last week….sooo delicious.
There are so many ways to make them!
I love a saucy enchilada! Yours look awesome!
Peach pie makes a fabulous lunch. It has fruit, therefore it is healthy.
You know, I’ve never made chicken enchiladas. I am a deprived college student. I don’t even know if I can remember what enchilada sauce tastes like.
Oh dear.
I’ve been promising my Dad I’d make him chicken enchiladas (one of his favorite dishes) as a thank you for letting me live with him while I apartment hunt (just moved back to CA). I will most definitely be using this recipe! Thanks a million for sharing!
Also, question on the garlic (which I always burn): I find that garlic cooks faster than onion, should I add the garlic when the onions are almost done cooking? It’s usually recommended in recipes that you saute garlic until it’s “fragrant.” What’s your take, Kitchen-Jedi Jenna?
If you don’t win the battle i will be shocked! great post-your instructions are wonderful as are all the pictures. I love the new header too, btw
Sounds so good, wanna make this tonight!
Do you know what spices are in that enchilada sauce (can’t but that and on the website it just says ‘spices’)? Maybe cumin and cacao?
Thanks!
This recipe is so easy and has very few ingredients, I love that!
Cant wait to make these for the hubby!
Be sure to let us know who wins the homemade dinner contest..and share pics
Well good, now I know what to make for dinner tonight. My family will be thrilled! And I guess I can stuff one full of veggies just for me?
1. Oh, and yes, go back and get more peaches!! How often are they available like they are now? GO!
2. Not judging about the clothes…I’m currently wearing the same shorts as well
3. Leftover peach pie is totally acceptable as a lunch. Refer to number one.
Hatch chile is the BEST! I grew up not too far from there. Actually, fresh roasted Hatch green chile is the best, but where most people are in the world, it’s usually not an option.
I love enchilada’s!! I end up making too many. I just wanted to suggest some ideas if you don’t mind, soak corn tortillas in sauce before adding chicken and rolling(they will be more moist,also if you and anyone in your family does not have a nut allergy add a tablespoon of peanut butter to the sauce.
Thanks to a fellow classmate,I forgot to add that you should lightly fry tortillas in a tablespoon of light olive oil before putting them in the sauce.
The Man and I made these for dinner last night! So tasty and simple – LOVE that!
Thanks for all the recipes, Jenna! I’m totally digging your new format. I made this enchiladas for my husband over the weekend and he loved them! I also made you zucchini pizza a couple of weeks ago and it was a big hit. Thank you for giving us REAL, simple, and (somewhat) healthy recipes!
i made this recipe for my parents, both of whom are strict “meat & potato” types…. they both cleaned their plates & said it was great. i’m still in shock. props to your mom!
Jenna,
Made your momma’s enchis for some friends this evening. Not only were they a hit, they were also very filling.
Thanks for the step by step recipes. They help with the nervousness I experience when I invite people for dinner. Already have the peach pie & shrimp linguine ingredients ready to go for tomorrow!
Just made the enchiladas this evening…they were AMAZING. In the words of my guests, “wow.”
Hey Jenna!
I had to let you know that I made the chicken enchiladas tonight – YUM! After I sauteed the onion/garlic mixture, I put it all in the crockpot to cook with the chicken, along with the green chilies. I find the chicken is easier to shred this way (and I had the time). I also used the “green” enchilada sauce, since that is all they had at the store. It was delicious – Thanks for sharing the recipe! =)
I followed this recipe and the enchiladas turned out great! However, after boiling the chicken I have this gritty, filmy residue on my pot that will *not* come off! Am I doing something wrong or do I just have to put some more elbow grease into it?
Really?! Hmmm I’d say more elbow grease. That’s never happened to me before!
Thought you should know I just made these… in fact I’m eating one right now!
Finally got around to making these tonight. They were fabulous! I made mine with whole wheat tortillas that were sauteed in a little olive oil, then dipped in the enchilada sauce and filled. Next time I might try adding a little sour cream to the chicken mixture like you did in your enchilada recipe.
These were incredible! Thank you so very much for helping me convert my husband to the joys of enchiladas.
finally got around to making these and all i can say is, i shouldn’t have waited so long. SO good! GO mom!
love love love this recipe. i make it with trader joe’s enchilada sauce, which is faaaantastic! we tried it with rosarita last night and it just wasn’t the same. try tj’s'!
Soooo good. I made them for a Cinco De Mayo treat–have been craving them ever since, but and making myself wait at least a week!
These seem more like wet burritos than enchiladas since they’re made with flour tortillas (which I’ve never seen Mexicans do). I definitely prefer corn tortillas.
These are good but nothing can touch the original enchilada recipe you posted back in the day. Those are phenomenal and my husband loves them too. I make them all the time and as a gift for people I care about.
Made these tonight, but used corn tortillas that I had pan fried in a bit of oil instead of flour ones. It was my first time making enchiladas and they did not disappoint! They had a good kick to them thanks to the green chiles and the cayenne. Great recipe! I’ll have to try your original enchilada recipe you posted as well.
I used to use canned enchilada sauce until I discovered a recipe from America’s test kitchen recipe book. Since I’m usually only cooking for three (unless the son is home from college), it makes enough for three meals. I put the extra in a jar in my frig, then throw it on some leftover chicken and voile’. Dinner’s ready! I just read your book (enjoyed it and the recipes) and have started to browse your blog, so I’m not sure about your recipes (all fresh or some canned or a combo of both), but it is GREAT homemade enchilada sauce. And easy too!
Yum! Found this on Google (Chicken enchilada recipe) and so glad I did. Delicious and EASY! I make an AMAZING cheese enchilada recipe that I learned from my Mexican friend that is very authentic, but super fattening (involved frying the tortilla in hot oil quickly) and even more time consuming. This one is almost as delicious and way healthier and easier.
Oh, and tortillas the size of magic carpet – hilarious. I love your commentary! Will definitely be back for more recipes.
Thanks so much!