Tuesday, March 3, 2009

Chicken enchiladas

Mexican food is one of our favorites. You can use mild or spicy sauces depending on your taste buds. We like it with some 'kick'. I used left over chicken breasts but I have also used a whole ready to eat chicken from the deli and shredded it. You can substitute the chicken with shedded beef or pork. This is a quick and easy supper.

8 large flour tortillas

4 cups cooked shredded chicken

1 cup green salsa

1/2 cup sour cream

1/2 cup guacamole

1 cup grated cheddar cheese

1/4 cup sliced green onions

1 cup chopped tomatoes

Shred chicken and stir in remaining ingredients. Lay your 8 tortillas on the counter and divide the chicken mixture between them. Make a pile on the middle of each one and roll over and fold so the filling stays in and you have 8 wraps. Place in a 9X13 pan.


1 package enchilada sauce-make as directed on package (this is on the Mexican food isle at your grocer)

Pour over wrapped tortillas.

For the second sauce mix together:

1 10 oz can RO TEL (this is diced tomatoes & green chilies - if you can't find them just use a can of diced tomatoes and add some green chilies or just a bit of chunky salsa)

1/2 cup Velveeta cheese

Microwave for 1 minute at a time until the cheese is melted. Pour this over the other sauce.

Sprinkle generously with Tex Mex cheese or cheddar.

Bake at 350 for 30-40 minutes. Garnish with peppers and a sprinkle of green onions, and extra sour cream.


  1. Your enchiladas look great...I will give this recipe a try (using ready-to-eat-deli-chicken...good idea). We had Mexican for dinner tonight...fajitas.

  2. Oh wow, hubby was at Walmarts yesterday and they can no longer keep their Roasted Chicken for more than 2 hours, then they mark them at half-price. He bought 2. Thanks again for sharing your recipes.

  3. Yummy enchiladas..I'll be trying this recipe.

  4. Okay Kathy, I am thinking you are the type of cook I would like to be....real good dinner meals...my favorite family gathering time and with delish foods! Thanks for the recipe...I am making this this weekend for SURE!

  5. this is my kind of food too.
    i could dig into that right now!

  6. Kathy...I have a question about the ingredients. When you say 1/2 cup guacamole...do you mean avacado?
    We love mexican as well.

  7. For an inexpensive homemade enchilada sauce, try:

    2 tablespoons vegetable oil
    2 tablespoons all-purpose flour
    2 tablespoons chili powder
    1/2 teaspoon ground cumin
    1 (8-ounce) can tomato sauce
    2 cups water
    1 teaspoon salt
    1/4 teaspoon garlic powder

    Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

    I think it makes the equivalent of a large can.

  8. Oh Kathy. . .those enchiladas look very delicous and it isn't just because I'm super hungry right now. . love this recipe. .
    I have to go find some of that rotel.

  9. Sarah, it is actually purchaced guacamole ready made (I use the one from Costco) but you could make your own from avacados.
    Barbara, thanks for the recipe in the comments field. Kathy

  10. I have a recipe totally from scratch-that's why I probably don't make it as much -but sounds very good! gald to have found you!

  11. We had these at Anneliese's house with a group from church. They were really yummy! I have a recipe that I have always used, that everyone seems to enjoy, but this one was even better. Thanks Kathy AND Anneliese!

  12. Anonymous, glad you enjoyed the enchiladas! Kathy

  13. I made these last night, they were delicious! I never had the enchilada sauce at home so doubled the second sauce recipe - which I made with canned tomatoes and chunky salsa. It still turned out amazing. Thanks Mennonite girls