Chicken Cheese Enchiladas


Please note that this post has been updated with a video at:

Chicken Cheese Enchilada

Before I get into this recipe, let me apologize to anyone who makes authentic Mexican Cuisine. I suspect this recipe would make them cringe. It is not authentic Mexican. It is just what I like.

I love enchiladas. Chicken, cheese, tomato sauce all add up to comfort food. So here is my version.

The ingredients are:

1 tablespoon Oil
1/2 cup Onion fine chop
1 clove Garlic finely chopped
1 tablespoon plus one teaspoon Chili powder
1/2 teaspoon Ground coriander
1/2 teaspoon Oregano
1/4 teaspoon Cumin
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 can (14 oz) Crushed tomatoes
2 tablespoon Lime juice
1 pound Boneless skinless chicken breasts or thighs, cut in 1/4 to 1/2 inch chunks
1 tablespoon Oil
3/4 cup Pepper colour of your choice, sliced
1 small Jalapeno pepper fine chop
1/2 cup Water
6 tortillas 8 inch diameter
1 3/4 cup Old cheddar cheese grated

Start by heating 1 tablespoon oil in a medium fry pan. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper to the frying pan and cook for two to three minutes until the onions start to soften. Add the crushed tomatoes and lime juice. Cook until heated through.

Set the tomato mixture aside.


Clean the fry pan and add 1 tablespoon of oil over medium heat. Brown the chicken in three batches and set aside. Add the peppers and jalapeno. Saute until the peppers just start getting a bit of brown and add the peppers to the chicken. Deglaze the fry pan by putting in 1/2 cup water and stirring until all the bits in the pan are picked up. Add the water to the tomato mixture.

Wait until the chicken and peppers are cool and mix in 3/4 cups of the shredded cheddar cheese.

Spread a thin layer of the tomato mixture over the bottom of the casserole. Put a serving spoon of tomato mixture on a tortilla and put 1/6 of the chicken, pepper, cheese mixture on the tortilla. Roll it up and put it in the casserole. Repeat with the remaining 5 tortillas. Spread remaining tomato mixture over the top. Cover the casserole and put it in a 375 F oven for 30 minutes.


After the 30 minutes, take the cover off and spread 1 cup of cheddar cheese over the casserole and put it back in the oven for 10 minutes.


The Verdict

There are so many comfort foods in the world and this is one of them. If you have a hankering for “Mexican” food, don’t go to one of the chain restaurants, make this. Cheesy, spicy, comforting. It is just good food.

The Old Fat Guy

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