chicken enchiladas

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~chicken enchiladas~

Mr. Flugelman: “Do you know what ‘nada’ means?”

Dusty Bottoms: “Isn’t that a light chicken gravy?”

~from the movie The Three Amigos

This is a recipe for chicken enchiladas that was adapted from Tyler Florence’s version. I tweaked the seasonings, substituted cornstarch for flour for thickening,  omitted the corn and added several toppings. These are the best enchiladas I’ve ever tasted. This recipe makes 20, which is a lot, so if you’re not having company just freeze what you don’t eat.

1 and 1/2 lb. boneless, skinless chicken breasts

3 Tablespoons olive or vegetable oil

salt and pepper

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon taco seasoning

1 large onion, chopped

2 large cloves garlic, minced

5 canned, whole green chiles, seeded and chopped

4 canned chipotle chilies in adobo, seeded, minced

1 (28 oz.) can ro-tel stewed tomatoes

2 Tablespoons cornstarch

20 corn tortillas (I used white)

2 cups canned enchilada sauce

2-3 cups shredded cheddar-jack cheese


fresh cilantro, chopped

scallions, chopped

fresh tomatoes, chopped

black olives, sliced

avocado, chopped

sour cream

hot sauce

Coat a large saute pan with oil. Brown the chicken, adding seasonings and cook until no longer pink. Remove chicken to a plate to cool.

Saute onion in chicken drippings and 1 Tablespoon butter. Cook until tender. Add garlic. Cook an additional minute. Add chilies, chipotles and stewed tomatoes. Cook until the mixture starts to bubble slightly. Pull chicken breasts apart by hand into shredded strips. Add to saute pan. Mix well. Dust with cornstarch to help set and thicken, using a wire whisk to avoid any clumping. Simmer gently until thickened.

Coat the bottoms of 2 (9×13) glass cake pans with 1/2 cup of the enchilada sauce each. Microwave tortillas, 4 at a time, on high for 30 seconds. Pour the rest of the enchilada sauce into a shallow bowl. Dip each tortilla in sauce to lightly coat. Spoon 1/4 cup chicken mixture into each tortilla. Fold over filling. Place 10 enchiladas in each of the cake pans, seam side down. Top with remaining sauce and cheese. Bake for 15-20 minutes in a 350 degree oven until cheese melts. Garnish with the suggested garnishes or whatever you like. Serve with drunken beans or cowboy caviar, and jasmine rice that has been seasoned with a little onion powder, curry and cinnamon.



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  21 comments for “chicken enchiladas

  1. Chantelle
    August 11, 2011 at 1:08 pm

    YUM! Love enchiladas – these look delicious!

  2. May 5, 2012 at 3:20 am

    mm .They look so goooooooooooood Melissa. I could eat 3 right now for (breakfast) hugs and luvs Misbah

    • Melissa
      May 5, 2012 at 3:08 pm

      Hi Misbah! So pleased you like the recipe! xoxo sweetie 🙂

  3. Suzette
    July 22, 2012 at 6:24 pm

    YUM…these look amazing!! Do you have a pinterest? My printer isn’t working right now and I’d love to pin this so that I don’t forget about it. 🙂

    • Melissa
      July 22, 2012 at 7:02 pm

      yes I do! Melissa Placzek 🙂

      • Suzette
        July 22, 2012 at 10:34 pm

        Found your pinterest but don’t see this recipe on any of your boards….

        • Melissa
          July 22, 2012 at 10:35 pm

          It’s on my blog at 🙂 did you find it?

          • Suzette
            July 22, 2012 at 10:38 pm

            Yes…I found it, thanks. I was just hoping to be able to pin it onto one of my boards but I’ll just bookmark it. 🙂

          • Melissa
            July 22, 2012 at 10:38 pm

            let me add it for you. xoxo

          • Melissa
            July 22, 2012 at 10:40 pm

            just added it to “food” on my Melissa Placzek board. are you following that one? 🙂

          • Suzette
            July 22, 2012 at 10:44 pm

            I’m following all of them!! 🙂 Thank you!!! xoxo

          • Melissa
            July 22, 2012 at 11:11 pm

            now I’m following all of yours too 😉 xo

          • Suzette
            July 22, 2012 at 11:43 pm

            Ahahahahaha….that’s awesome! Gotta’ love Pinterest!!! <3

          • Melissa
            July 23, 2012 at 10:51 am


      • Ruth Cobb
        May 6, 2013 at 8:17 am

        Hi Suzette: You can share it to place it on your FB timeline. You can also copy and paste it to wordpad.

        It does look good. Do the 4 adobes make it ultraspicy?


        • Melissa
          May 6, 2013 at 8:53 am

          Hi Ruth! the adobos make it smoky and a bit spicy, yes… I wouldn’t say over the top spicy, but they do lend a nice amount of heat to the dish 🙂

  4. July 22, 2012 at 6:37 pm

    Drooling. There is something about the clean simplicity of Mexican food that I cannot get enough of. Not to mention you make it look SO GOOD! Come. Feed. Me. Please. 🙂

    • Melissa
      July 22, 2012 at 7:03 pm

      Hi Becks! Wish you were closer! I’d gladly share 😉 xoxo

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