Chicken Enchiladas (Enchiladas de Pollo)

by Erica Dinho on January 9, 2011


I don’t know why, but I can’t seem to stop cooking Mexican food lately. I wonder if it’s the cold winter weather that has me craving hot spicy food. I have a feeling that I’ll be making this dish again and again. It’s just one of those staple recipes you can’t help making all of the time!

I may have found my new favorite way to use left over roasted chicken making these saucy, cheese, spicy, versatile and delicious Enchiladas de Pollo!

Buen provecho!



(4 servings)


  • 2 tablespoons olive oil
  • 4 dried árbol chili or to your taste
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 4 cups chopped tomatoes
  • 2 cups chicken stock
  • 2 cups Monterrey jack cheese
  • Salt and pepper
  • Vegetable oil
  • 8 corn tortillas
  • 4 cups cooked and shredded chicken
  • Crema fresca or sour cream
  • Fresh cilantro, chopped
  • Salsa for garnish


  1. To make the sauce:
  2. In a large fry pan over high heat, warm the olive oil. Add the garlic and chili and sauté until just golden, 5 to 7 minutes. Stir in the cumin and sauté until fragrant, about 30 seconds more. Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.
  3. In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.
  4. eat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
  5. Lightly oil a baking dish large enough to hold 8 enchiladas side by side.
  6. Place shredded chicken down the center of a tortilla, sprinkle the filling with 2 Tbs. of the cheese and 2 tablespoons of sauce. Roll up the tortilla and place it in the dish, seam side down. Repeat until you have formed all 8 enchiladas.
  7. Chicken Enchiladas

  8. Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  9. 7 Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of the 4 plates, garnish with the sour cream, salsa and fresh cilantro and serve immediately.
  10. Enchiladas de Pollo

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{ 27 comments… read them below or add one }

1 Jeannie January 9, 2011 at 10:51 AM

I can see why you love this dish, I love it just by looking at those wonderful ingredients you’ve added!yumm!


2 Christine @ Fresh Local and Best January 9, 2011 at 11:03 AM

I think Mexican food is so satisfying and has a little bit of everything exciting – spice and bright acidity. These enchiladas look so good!


3 Chef E January 9, 2011 at 12:04 PM

I want to make this into a poster and stare at it every day- eat it when I can figure out how to make it real when I want! Beautiful and one of my favorites!


4 Jenn AKA The Leftover Queen January 9, 2011 at 7:03 PM

Those look so good and like the best comfort food!


5 Oysterculture January 9, 2011 at 7:37 PM

Having just gotten back from Mexico I can tell you there is never a reason not to crave Mexican, but I’d be having to restrain myself – I think I could eat this dish every day!


6 Arlene January 9, 2011 at 8:09 PM

They look really delish.


7 Barbara January 10, 2011 at 7:39 AM

Really Erica, just looking at your photos makes me want to try this dish! All that gooey cheese. Nothing better than Mexican food. Keep the recipes coming!


8 gloria January 10, 2011 at 9:37 AM

Que ricas tus enchiladas Erica, we adore them!! look delicious! gloria


9 Faith January 10, 2011 at 2:04 PM

I haven’t made enchiladas in so long…I definitely have a craving for them now! Yours look wonderful, Erica!


10 norma January 10, 2011 at 3:44 PM

Se ven tan rico Erica. Espero que estes bien…


11 grace January 10, 2011 at 5:44 PM

this is my go-to dish when i eat at mexican restaurants–it’s consistently delicious. nice work!


12 5 Star Foodie January 10, 2011 at 8:34 PM

These chicken enchiladas sound awesome, very satisfying and delicious!


13 rebecca subbiah January 10, 2011 at 10:06 PM

wow looks so good I need to cook more Mexican I was in Raleigh last week in an amazing Mexican restaurant run by a Columbian he he


14 MaryMoh January 11, 2011 at 8:09 AM

I love Mexican food. Your enchiladas look very delicious. I have to learn more Mexican dishes :D


15 tasteofbeirut January 11, 2011 at 11:17 PM

Chicken enchiladas are a big favorite around here and yours look especially enticing! thanks to you I will check out these chilies next time ( I have used poblanos in the past only)


16 Oceanbeat January 11, 2011 at 11:21 PM

It looks amazing..great pics Erica.


17 Blond Duck January 12, 2011 at 3:05 PM

I love chicken enchiladas. It’s one of my favorite things to make.


18 Chris January 12, 2011 at 8:55 PM

Absolutely fabulous Erica! These are the most gorgeous enchilada’s I think I’ve ever seen. Keep up with your Mexican look, I love it!


19 Ivy January 12, 2011 at 11:49 PM

I’ve never made enchiladas before but sounds delcious and so cheesy.


20 lisaiscooking January 13, 2011 at 10:43 AM

The spicy sauce with chiles sounds fantastic. I can see why you’d want to keep making these enchiladas!


21 A Canadian Foodie January 14, 2011 at 4:28 PM

This would be addictive. Bright clean flavours and not to hard to make. I love this kind of food. I am curious about what you see as the difference between Mexican and Columbian Food from a Columbian perspective. As, in Canada – Mexico is so vast – I know so little about the cuisine there, or in Columbia. That’s why I am here!


22 Karen January 18, 2011 at 12:57 PM

Oh, I haven’t had enchiladas in a long time and these look delicious!


23 Erica January 25, 2011 at 8:41 AM

Thank you everyone for visiting my blog!


24 Francijoe May 14, 2011 at 10:18 PM

Hola Erica, Can I skip the chilis? Pregnacy heartburn kills me……


25 Erica May 15, 2011 at 7:43 AM

Francijoe- I understand….My heartburn was really bad, but The sauce needs the chili to taste like an enchilada :). You can skip the chili and try it……I would love to know if you liked it!


26 Francijoe November 15, 2011 at 8:10 PM

Hello, I was wondering and it may not be the best thing. Its hard for me to find chills in Cali. I have to go to LA 14. That is not an easy job. I did see some salsa de brava, which it says it chili sauce. Can I use that. I’m no longer pregnant so the heartburn is If I can use it, about how much?


27 bigbean August 20, 2013 at 10:30 AM

Really, can’t find chillies in California.


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