top of page
IMG_6719.jpg

Chicken Enchiladas 

Serves: 3 - 4

|

What you will need:

  • white corn tortillas 

  • 3 thinly sliced chicken breast

  • quesadilla cheese (can be substituted with Monetary Jack)

  • salsa

  • your choice of creole seasoning or taco seasoning  

  • 1 tbsp butter

  • cheddar cheese (optional) 

  • enchilada sauce

skip to mexican rice recipe

IMG_6216.HEIC

01

Season

  1. Take 3 thinly sliced chicken breast and pat dry. (You can also take a regular chicken breast and slice it in half) 

  2. Cover each side with olive oil so that they're coated, but not soaked. 

  3. season very generously with your choice of seasoning. I used creole seasoning, but you could use a taco seasoning packet, or a combination of garlic powder, onion powder, kosher salt, black pepper, cumin, and paprika. 

02

Sear

  1. Add about half a tablespoon of oil into a pan at medium-high heat. 

  2. Once the pan is searing hot, add in the chicken. Don't worry about overcrowding with this recipe because the chicken will be shredded. 

  3. Set a timer for 4 minutes. Do not move the chicken once you place it in the pan. Trust the process!

IMG_6233.HEIC
IMG_6277.jpg

03

Flip

  1. After 4 minutes have passed, flip the chicken and add in about a tablespoon of butter. 

  2. Sear the chicken for another 3 minutes.  

  3. After 3 minutes, immediately remove the chicken and place it into a bowl or onto a plate. I chose to pour what was left in the pan into the sink, but you can also pour it over the chicken for more flavor. 

  4. Let the chicken rest for about 5 minutes before the next step. If you are making the mexican rice, be sure to turn off the stove but do not clean the pan yet. You will be reusing it!

04

Rest

  1. After the chicken has rested for five minutes, take two forks and begin to shred.

  2. Place the shredded chicken back into the same bowl/plate and set aside. 

IMG_6282.HEIC

05

IMG_6325.HEIC

​*** Do NOT use flour tortillas! It will create a gooey mess when you take them out of the oven. I served this recipe to 3 friends who all hate corn tortillas, and not a single one of them noticed they were corn!

Assemble

​​

  1. Preheat the oven to 350°F.

  2. Pour your enchilada sauce on the bottom of the baking dish.

  3. If you have a gas stove, you can heat up the tortillas over the fire. If not, microwave the tortillas for about 20 seconds so that they don't break when you roll them. (You can soak each tortilla in the enchilada sauce before assembling, but I find it tastes the same if you wait until step 6)

  4. Add your desired amount of chicken and cheese to each tortilla, then roll them up and place them into the baking dish. (Optional: I also added my corn salsa inside the tortillas, but you can skip this step.)

06

Add toppings

  1. Carefully pour the enchilada sauce over the enchiladas.

  2. Add quesadilla cheese, cheddar cheese and salsa. I used my corn salsa recipe!

IMG_6348.HEIC
IMG_6384.jpg

07

Done!

  1. Place baking dish into the oven for 20 minutes.

  2. To keep them from breaking, use one spatula to scoop under the enchiladas and another to cut down into the side when serving onto plates. 

IMG_6719.jpg

Mexican Rice

Serves: 3 - 4

|

What you will need:

  • white and yellow corn 

  • long-grain rice

  • cilantro

  • 1 can of tomato sauce 

  • 1 lime (optional)

  • 1 can of diced tomatoes with green chiles 

  • 1 white onion

  • 2-3 jalapeños 

  • 3 garlic cloves

  • chicken stock

back to chicken enchiladas

01

Sauté 

  1. Dice one white onion and 2-3 jalapeños.

  2. Mince 3 cloves of garlic.

  3. Add half a tablespoon of olive oil to the pan you used for the enchilada chicken. (If you are not making enchiladas, use any large skillet)

  4. Bring the pan to medium-high heat, and add the onion, jalapeños, and garlic into the skillet.

  5. Sauté until the onions begin to soften. 

IMG_6289.jpg

02

IMG_6301.jpg

Cook rice

  1. Rinse 1.5 to 2 cups of rice with water until the water runs clear. (Washing your rice is optional but improves the taste)

  2. Add rice into the skillet and sauté.

  3. Add the following ingredients, then stir and cover:

  • 2/3 a small can of tomato sauce

  • 1 small can of diced tomatoes with green chiles 

  • Enough chicken stock to submerge the rice (I ended up using one 32 oz carton)

  • Optional: 1/2 cup to 1 cup of baby white and gold corn. 

  • Your desired amount of freshly minced cilantro 

03

Complete!

  1. If you used a fresh pan, or still want to add more flavor, season the rice with your desired amount of garlic powder, onion powder, salt, black pepper, and oregano!

  2. Continue to stir until the rice is fully cooked.

  3. Serve!

IMG_6310.HEIC
IMG_6494_edited.jpg

Add a lime and cilantro for garnish and added flavor!

Enjoyed the recipe? Write a review!

Click here to give a rating, review, or even read other people's comments.

bottom of page