Chicken Enchiladas

Each week when we cook there seem to be a few ingredients/meals that we just can’t use up.  After making tortillas and salsa for tacos we ended up with a bunch of salsa that we had no use for.  So I of course made more tortillas to combat this.  I got a little too excited and then ended up with 20 extra tortillas.


So to finally end this vicious cycle, I made enchiladas.  Of course in the end I had a bit too much enchilada sauce, but we were able to mix that up into a creative salad dressing.


If I were to do this again I would probably make more chicken, but I used all that we had left at that point (I’d guess it was about 3/4 lb).


I think this has also brought to an end my tortilla making spree, which lasted a few weeks.


I think a dish like this allows for a lot of flexibility, so make it however you want (But there’s a recipe below as a starting point)!


Chicken Enchiladas


  • 2 jalapeños, chopped
  • 5 garlic cloves, peeled
  • 1 onion, diced
  • 4 tomatoes, cored
  • 2 t ground cumin
  • 1 quart chicken stock
  • 2 cups cooked, shredded chicken
  • 12-15 tortillas
  • 1 cup shredded cheddar cheese


Cook garlic and onion in a large skilled for 5 minutes, with a small amount of oil.  Add the jalapeños and tomatoes and cook for another 5 minutes.  Add the cumin and a bit of salt and pepper if desired.

Transfer the mixture to a blender and blend until smooth, adding chicken stock to get the desired consistency.  Mix about half with the shredded chicken and set the rest aside.

Place a tablespoon or two (depending on tortilla size) of the chicken mixture into each tortilla  and roll tightly.  Place into a large baking dish and continue until the entire mixture is used up.

Pour the remaining sauce on the tortillas and top with cheese.  Bake in a 350 degree oven for 25 minutes.

Recipe adapted from Mark Bittman’s The Best Recipes in the World

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