Fresh Plate

….Freshly prepared recipes, thoughts, and meditations

Chicken Enchiladas

on September 21, 2012

A couple of years ago I worked as a chef prepping weekly meals (along with some catering on the side). I needed recipes that were easy to prepare, had lots of flavor, and could be prepped ahead of time. This chicken enchilada recipe fits all three of those requirements and gets requested more than any other dish! It calls for enchilada sauce, which I have included below, but feel free to use your own.

Chicken Enchiladas

1 lb boneless, skinless chicken breast

salt and pepper

1 1/2 t cumin

1 1/2 t garlic powder

1 t mexican spice blend

1 medium red onion, finely diced

1 cup corn sliced off the cob (use frozen if out of season)

2 cloves of garlic, minced

5 roasted hatch chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and finely minced

1 (28 oz) can of stewed tomatoes

1/2 t all-purpose flour

18 corn tortillas

1 1/2 cups enchilada sauce (recipe follows or you can use your own)

1 cup shredded cheese

Garnish: cilantro, sliced green onions, sour cream, chopped tomatoes, avocados


Heat a large pan over medium heat and coat with oil. Season chicken with salt and pepper and add to the pan. Cook about 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic, and mexican spice blend before turning. Remove and set aside on a platter.

Next, saute the onion and garlic in the same pan until tender. About 3 minutes. Add the chipotles, hatch chiles, and corn. Stir and cook 1 minute more before adding the canned tomatoes. Simmer.

Meanwhile, use two forks to pull the chicken apart into shredded strips. Add to the saute pan and stir to combine. Dust the mixture with flour to help it set.

Wrap the tortillas in a damp paper towel and cook in the microwave for 30-45 seconds. This will make it a lot easier for you to roll them. Coat the bottom of two 9×13 inch casserole dishes with a ladle of enchilada sauce. To make each enchilada dip each corn tortilla into the sauce to lightly coat. Then, spoon 1/4 cup of the chicken mixture into the tortilla. Roll it up over the filling and place in the dish seam side down. Top the enchiladas with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350F oven until the cheese melts. Garnish with cilantro, avocados, sour cream, tomatoes, or sliced green onions.


Enchilada Sauce


2 T unsalted butter

2 T all-purpose flour

5 t red chile powder

1 1/2 t cumin

2 t garlic powder

6 oz tomato paste

2 1/4 cups chicken stock

salt and pepper


Melt butter in a pan over medium-low heat. Add flour and cook for 1 or 2 minutes, just until it browns a bit and the raw flour taste is cooked out. Take pan off heat and add spices and tomatoes paste. Mix until completely blended.  Place back on heat and turn down to low. Add chicken stock slowly, stirring constantly. Add salt and pepper to taste. Simmer until the sauce thickens.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: