Chicken Enchiladas and Semi - Mexican Rice


Last  night I made chicken enchiladas. I was super excited to try these because I am a HUGE fan of Mexican food. These were not so hard to make, but a little time consuming. So if you don't have much time during the week, this would be a great weekend adventure! 

Here are the ingredients;
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend [recipe follows]
  • 1 red onion [or 1/2 large regular onion], chopped
  • 2 cloves garlic, minced
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 8 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 1/2 cup shredded Cheddar and Jack cheeses
I couldn't find a Mexican spice blend in the grocery store, so I made my own. Here are the ingredients for the blend:
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoon cumin
  • 1 tablespoon oregano leaves
  • 1 1/2 onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper 


  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool
  • Saute onion and garlic in chicken drippings until tender. Add the chiles. Stir well to combine. Add canned tomatoes, saute 1 minute
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 1 (13 by 9-inch) pans with a ladle of enchilada sauce
  • Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in the pan with seam side down. Top with remaining enchilada sauce and cheese
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts


The enchiladas do not come out of the pan very pretty, but it really doesn't matter. They are TASTY!! Nick and I loved, loved, loved them! There was NOTHING left over [as far as the meal is concerned], which means this has likely earned its place on a permanent rotation of dinners in our house!


However, I had some of the chicken mixture left over [because I only made 8 enchiladas rather than 10, 12, 16]. If I would have made 16 we would have eaten them all, I fear!! The leftovers will be great mixed with rice or in a sandwich wrap. Don't let it go to waste!!

I paired the enchiladas with a semi - Spanish rice. You could also add refried beans. It will be like you're eating your favorite meal in your favorite Mexican restaurant without having to leave the house!!




 Until next time, enjoy Mexican from the comfort of your own home!! :)