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Red Chicken Enchiladas

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5 from 2 reviews

  • Total Time: 50 mins
  • Yield: 10 enchiladas 1x


Units Scale

For the Enchiladas

  • 3 teaspoons olive oil
  • 1 lb chicken breast
  • Handful of cilantro, stems attached
  • 1 yellow onion (1/2 quartered and 1/2 diced)
  • 6 cloves garlic
  • 1 tablespoon black peppercorns
  • 1 tablespoon coarse salt
  • 4 oz can diced green chilis
  • 1 1/2 cups red enchilada sauce
  • 1 tablespoon jalapeño sauce (I use El Pato)
  • 2 cups cheddar and monterey jack cheese, shredded
  • 10 6-inch corn tortillas
  • Cilantro leaves, thinly sliced chives, sour cream for garnish

For the Homemade Mexican Spice Blend

  • 2 teaspoons ancho chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 350˚F. Grease a 9X13 baking dish.
  2. In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
  3. Fill a large pot halfway with water. Add salt and bring to a boil. Add chicken breast, stemmed cilantro, onion, garlic, and peppercorns and return to a boil. Cover the pot with a lid, lower the heat, and simmer for 20 minutes.
  4. Remove chicken to a bowl and discard contents of pot. Using two forks, shred the chicken apart.
  5. In a large skillet, heat olive oil over medium high heat. Add onions and sauté until they become translucent and start to brown.
  6. Add the chicken, green chilis, el pato, and Mexican spice blend to the pot, stirring to combine. Cook for 2-3 minutes until heated through.
  7. While chicken mixture is cooking, spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Pour about 1/4 cup into a shallow bowl.
  8. Warm the corn tortillas on the stove or in the microwave (30 seconds).
  9. Assemble the enchiladas: Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about 1/4 cup of chicken mixture onto each tortilla and top with a pinch of the shredded cheeses. Gently roll up each tortilla and place in the baking dish. Top with remaining enchilada sauce and cheese.
  10. Cook for 15 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
  11. Garnish with cilantro leaves, chives and sour cream if desired.
  • Prep Time: 15 mins
  • Cook Time: 35 mins