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Chicken Enchiladas


Chicken Enchiladas 

These enchiladas are really easy to make and are delicious!  They are pretty healthy, high in protein and, because you can freeze them) convenient.  I came up with this recipe after many dry and bland batches of enchiladas.  The combination of the two different sauces does the trick.  Enjoy!


2 split chicken breasts

2 onions, sliced

2 bell peppers, sliced

7 oz can of diced green chillies

19 oz can of mild green enchilada sauce

19 oz can of mild red enchilada sauce

1 1/2 cup grated cheddar cheese

3/4 cup grated mozzarella cheese

24 corn tortillas

light sour cream



freshly ground black pepper

canola oil


Preheat oven to 350.  Rub the breasts (with skin and bone on) with olive oil, salt and pepper.  Place the breasts on a cookie sheet and place in the oven and cook until the breasts have reached 165+ degrees (about 30-45 minutes depending on size). Remove them from the oven and let them cool before peeling off the skin, cutting from the bone and shredding along the grain of the meat.  


While the chicken is cooling, heat a small splash of canola oil in a large non-stick skillet until shimmering (over medium-high heat) and throw in the bell pepper and onion.  Cook until beginning they begin to have a bit of a char/sear and the onions are beginning to brown, only stirring a few times.  Add in the garlic along with the can of diced green chillies and cook for 2-3 minutes.  Add in the whole can of green enchilada sauce, the chicken and 1/2 cup of the cheddar cheese and stir until melted and combined.


Fill each corn tortilla with a bit of the onion, pepper, chicken mixture, roll it and place it seem down in a casserole dish.  This recipe makes enough for 2 large (9x13) casserole dishes worth of enchiladas.*  Once the dishes are full, pour the red enchilada sauce over the tops of the enchiladas, sprinkle with the remainder of the cheddar cheese and then the mozzarella cheese.


Bake in the oven at 350 until the cheese is melted and the enchilada sauce is bubblin’.  Serve with light sour cream, cilantro and hot sauce.


*I usually cook one and freeze one but you could put on in the refrigerator for a second night's dinner.  

Downloadable Recipe:

Chicken Enchiladas



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