Chicken & Cheese Enchiladas

These enchiladas are super easy to make and can last up to two days. I bought everything at Vallarta, but I’m sure you can find most of the below ingredients at your local grocery store. Since I was going all out with this dish, I really wanted my beans & rice to be perfect – I purchased the sides pre-made from the Carnicería inside Vallarta. However you choose to accessorize your enchiladas, cheers to you and bon appetit! Watch the tutorial HERE!

Prep time: 10 mins. / Cook time: 6h & 30 mins.

  • Ingredients:
  • Bone-in Chicken Breast
  • Chicken Broth
  • Chopped green chiles
  • Pepper Jack cheese
  • Mexican Blend cheese
  • Corn tortillas
  • Red enchilada sauce
  • Himalayan pink salt + pepper
  • Canola Oil
  • Store-bought beans & rice

Now, it’s time to get cooking! I made this on a lazy Sunday when we weren’t in a rush to eat dinner. The recipe says 6 hour cook time for a reason (see Step 1) 😌

  • Step 1: Wash & dry chicken. Season with salt & pepper and place in the bottom of a crock pot. Pour 1 cup of chicken broth per chicken breast. Cook on low for 6 hours ⏲️
  • Step 2: Heat the red enchilada sauce in a saucepan on medium heat. I added water to dilute it, but please enjoy the sauce to your liking (thickness). Once it starts boiling, reduce heat to low and simmer for 7 mins. Once it’s done, pour half of the sauce in the bottom of a baking pan 🥫
  • Step 3: While the sauce cooks, heat 1/4 cup of canola oil in a skillet. Test the heat of the oil by adding a couple of drops of water to the hot oil. If it spatters, it’s ready! Drop in your first tortilla & after two minutes flip! Cook 2 minutes on the other side, then transfer to a plate lined with paper towels. Do this until you have about 10-14 cooked & drained tortillas 🫓
  • Step 4: Once the chicken is done and easily shreds, use two forks to shred all of the chicken and remove the bones. Add the shredded chicken to a bowl and mix with half a Can of the chopped green chiles. In a separate bowl grate (or buy pre-grated) Pepper Jack cheese. Mix with the other half of the chopped green chiles. Set both bowls aside for the next step 🍗🧀
  • Step 5: I highly recommend using tongs for this step! Use the tongs to grab a tortilla and dip back & forth in the cooked enchilada sauce. Set on cutting board and add the chicken filling in a line on one side of the tortillas. Starting with filling side, roll until you get to the other side; tucking the roll as you go. Once rolled, add to the baking pan 🔥
  • Step 6: When all of the enchiladas are rolled, sprinkle AS MUCH Mexican blend cheese as you want, all over the top *chefs kiss* 🧀
  • Step 7: Bake in the oven for 27-30 mins (depending on cheese/crispiness preference). Once to your liking, remove from oven & let the dish cool.
  • Step 8: Serve & enjoy with your favorite sides ✨

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