Baked Chicken Enchiladas

Baked Chicken Enchiladas

Simple, basic, and easy to make enchiladas.

Prep Time



Total Time






tablespoons vegetable oil
1 1/2
pounds boneless skinless chicken breasts
salt and pepper
teaspoons cumin powder
teaspoons garlic powder
red onion chopped
cloves garlic (minced)
1 1/2
cups enchilada sauce, canned
cup shredded cheddar and jack cheeses
Garnish: chopped cilantro leaves, salted sour cream, chopped tomatoes, queso fresco/panela
  1. 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, before turning. Remove chicken to a platter, allow to cool.
  2. Saute onion and garlic in chicken drippings until tender. Stir well to combine. saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables.
  3. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (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 each pan with seam side down. Top with remaining enchilada sauce and cheese.
  4. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
  5. Use La Palma green or red Enchilada Sauce, ( it comes in Mild, Medium, or Hot) Mild is best for families with children. One medium sized Mild flavored can of La Palma enchilada sauce is best to completely coat the batch. Buy one big bag of shredded cheese to completely cover the batch, the more cheese the better. Use El Mexicano cheese, either Queso Fresco Casero, or Panela. (sold at costco or local groceries stores) use after baked.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.