Chicken Enchiladas


chicken enchiladas 2

You all know that I love me some Cajun food! It is my all-time favorite cuisine, to cook and to eat. However, Mexican food is a close second, and it always pleases the family. That is, it use to. When I was planning dinner over the weekend, Greg and Savannah both made the comment that they would like something that did not involve flour tortillas. Hmm, do you think that maybe I have served a little too much Mexican food lately?

I can’t help it, though! With recipes like this around I just can’t resist. This recipe is from, and it is so simple and deeelicious! The homemade red enchilada sauce could not be easier. When you are ready to assemble, have everything diced and shredded and don’t overfill the tortillas. Serve with your favorite toppings, like sour cream, chopped green onions, guacamole, and black olives.



5.0 from 1 reviews
Red Enchilada Sauce
  • 2 tbsp. vegetable oil
  • 2 tbsp. all-purpose flour
  • 4 tbsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. oregano
  • 2 c. chicken broth
  1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in chili powder, garlic powder, salt, cumin, and oregano. Gradually add broth, whisking constantly. Reduce heat and simmer 10 to 15 minutes until thickened.
  2. Use immediately or refrigerate in an air-tight container for up to 2 weeks.

5.0 from 1 reviews
Chicken Enchiladas
  • 2 tbsp. vegetable oil
  • 1 small onion, diced
  • 1½ lb. boneless skinless chicken breasts, diced and ½-inch pieces
  • salt and pepper
  • 1 (4-oz.) can diced green chiles
  • 1 (15.5-oz.) can black beans, rinsed and drained well
  • 8 large flour tortillas
  • 3 c. Mexican blend shredded cheese
  • 1 recipe Red Enchilada Sauce
  • Chopped fresh cilantro, optional
  1. Preheat oven to 350° F.
  2. Spray a 9 x 13-inch baking dish and set aside.
  3. In a large skillet, over medium-high heat, add onions and saute until tender. Add cooked and diced chicken and mix together. Season with salt and pepper. Stir in green chiles, remove from heat and set aside.
  4. To assemble: Spread 2 tbsp. sauce over surface of tortilla. Add beans down the middle, then add a spoonful of the chicken mixture, then sprinkle with ⅓ c. cheese. Roll up and place in prepared baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining cheese.
  5. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with chopped fresh cilantro, if desired.


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