Chicken Enchiladas

On The Menu Tonight – Chicken Enchiladas! I recently made some chicken soup and had a BUNCH of leftover cooked chicken. So, I decided to make enchiladas. You could easily use rotisserie chicken. If you de-bone the chicken right when you get home, it comes right off the bone. If you like Mexican food, you’ll have to try this dish. Let me know how your version turns out.

Chicken Enchiladas

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Chicken Mexican
By Patrick Dulmage Serves: 6-8
Prep Time: 25 minutes Cooking Time: 1 hour Total Time: 1 hour 25 minutes

Chicken Enchiladas


  • 1 ½ lbs. boneless chicken (pre-cooked or rotisserie)
  • 8 - 16 flour tortillas, large
  • 1 28 oz. can enchilada sauce (red or green)
  • 1 15 oz. can refried beans
  • 2 jalapeno, fresh very finely diced
  • 1 8oz block Monterey Jack cheese
  • 1 8 oz. block Cheddar Jack cheese
  • 1 8 oz. block Cojita cheese
  • 1 red onion, diced
  • 2 cloves garlic, fine chop
  • 1 cup corn
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1-2 tbsp. olive oil
  • Salt & pepper to taste
  • Sour cream for garnish
  • Green onions, chopped for garnish



Chop/shred the chicken. I used leftover baked chicken, so all I had to do was chop it up.


Shred your cheese on a box grater. I know you’ll be tempted to buy pre-shredded. Don’t. The shredded cheese has anti-caking agents on it.


Pre-heat a pan over medium heat, put in your olive oil, jalapeno, and the onions.


When the onions are translucent, reduce the heat to low, add the garlic, corn, and enchilada sauce.


Put the refried beans in a microwave safe bowl and add a few spoonfuls of the enchilada sauce.


Put in microwave for 30 – 45 seconds. Incorporate the beans and enchilada sauce. If it’s still too thick repeat until fully incorporated.


Put the flour tortillas in microwave oven for 30 seconds to a minute to warm them up and make them more pliable.


Arrange ingredients for assembly.


Ladle enough of the enchilada sauce to cover the bottom of your baking dish (13x9).


Dip a flour tortilla in the enchilada sauce, coating both sides. I use tongs and don’t worry about the little uncovered bit where the tongs hold the tortilla.


Lay the tortilla in the baking dish and spoon in about ¼ cup of the chicken, enough refried beans to lightly cover the chicken, and then sprinkle in some of each cheese.


Tightly roll the enchilada up and leave the seam down.


Repeat until the baking dish is full.


Cover the tortillas with the enchilada sauce you made.


Sprinkle the rest of your cheese on top along with the green onions.


Bake for 40 minutes, then put the broiler on high to give the cheese a nice golden brown color.


Let rest for about 10 minutes before serving.


You definitely want to let this dish rest after cooking. It will be like lava if you cut into it too soon.

Don’t Miss A Single Recipe!

Don't Miss A Recipe

You Might Also Like