Chicken Enchilada Recipe



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Are you ready! It may look hard but the truth is they are a very simple task. I will warn you though it takes a while to make them. If I where to have company over for supper I would make the chicken, grate the cheese, and make the enchilada sauce one day and then assemble them the next day. You can do it all in one afternoon, but I prefer to do it this way. If you really like this recipe just make a double batch and freeze them. When you want one just take it out and heat it up in the microwave. This recipe makes 4 servings.

Chicken Enchilada Ingredients

Chicken Enchilada Ingredients

Chicken Enchilada Ingredients

20 Corn Tortillas

4 Pound Chicken

3 Cups Shredded Monterrey Jack Cheese

4 Ounces Sour Cream

1 Cup Buttermilk

3 Cups Chicken Broth (you will make this using the chicken in the first step.)

1 Tablespoon Chili Powder

1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1 teaspoon Ground Cumin Powder

4 Tablespoons Corn Oil

5 Tablespoons Flour

2 Sliced Jalapeno Peppers

1 Chopped Onion

Chicken Enchilada Equipment

Chicken Enchilada Equipment

Chicken Enchilada Equipment

2 Large Sauce Pans

Frying Pan

Cheese Grater

Spatula, or Tongs


Measuring Spoons

Measuring Cups

Adding WatterRaw Chicken

Boiling Chicken

The Bird

First Step: The Dreaded Bird

Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.

If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.

Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.


Deboning Chicken

SpiceChicken Enchilada Filling

De-boning and Spicing Chicken

Second: De-boning  Chicken

Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away. 

Now take the chicken meat and mix it with:

1/2 teaspoon Salt

1/2 teaspoon Ground Cumin

1 Teaspoon Chili powder

Grating Cheese

Grating Cheese

Third Step: Grating Cheese

Grate 3 Cups of Monterrey Jack Cheese.

Raw Corn TortillaFrying Corn Tortilla

Blotting Corn Tortilla

frying Corn Tortilla

Fourth Step: Frying Corn Tortillas

Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.

(If you have never fried any thing before, there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children, make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry--this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts! Also, Keep a sauce pan lid--that fits your frying pan--around any time you fry with hot oil; this way, if their is a fire, you can suffocate it out before it spreads beyond of the frying pan). I am not trying to scare you, just trying to make this an enjoyable experience.

Enchilada SpiceMixed Enchilada spice

Adding Water

Buttermilk Enchilada Sauce

Fifth Step: Mixing Buttermilk Enchilada Sauce

Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:

4 Tablespoons Corn Oil

5 Tablespoons Flour

1 teaspoon Salt

1 teaspoon Ground Cumin Powder

1/2 teaspoon Garlic Powder

1 Tablespoon Chili Powder

Once this is done stir in:

3 Cups of the chicken broth made from first step

WaterAdding Buttermilk


Adding Buttermilk

Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.  

Dipping Corn TortillaDipped Corn Tortilla

Enchilada's Tortilla

Dipping Tortilla

Sixth Step: Dipping Tortillas

Now don't worry we will take you through assembling the first one:

Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)

Adding Cheese and ChickenAdding Onion

Adding Chicken Enchilada SauceAdding Second Lair

Building Chicken Enchiladas

Seventh Step: Assembling  Chicken Enchiladas

Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and  1/4th cup of enchilada sauce on the dipped tortilla.

Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla. 

Adding Third LairTopping Third Lair

Adding Jalaoeno Peppers


Eighth Step: Topping Chicken Enchiladas

At this point you should have three tortillas and two layers of filling. 

Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalapeño pepper.



Ninth Step: Sliding

This is the last step!! Just slide your chicken enchilada onto the serving plate.

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

You did it! Now sit down and enjoy your meal!

Click Here For: Chicken Enchilada Serving Tips


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