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Chicken Enchiladas and Sauce Recipe

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This recipe for Chicken Enchiladas and Sauce, by , is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Hamm-Greenawalt


Chicken Enchiladas

2 T avocado oil (or olive oil)
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce (below)

Optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

Preheat oven to 350°F. Prepare your enchilada sauce. (Recipe below. You can also buy prepared enchilada sauce, but this is actually really easy to make and delicious.)

In large sauté pan, heat oil over medium-high heat.
Add onion and sauté for 3 minutes, stirring occasionally.
Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.
Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
Assemble the remaining enchiladas.
Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

NOTE: Cauliflower can be substituted for chicken for vegetarians. You can roast it, or pan fry it with onions the same way you do the chicken.

This recipe calls for large tortillas but they were so big we could only eat half. I think a smaller fajita size might work better.

Homemade Red Enchilada Sauce

2 T avocado oil (or olive oil, or any other neutral oil)
2 T all-purpose flour*
4 T chili powder (not cayenne!*) (Yes, this is really 4 T. Not a typo!)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin or coriander
1/4 tsp dried oregano
2 c chicken or vegetable stock

Heat oil in a small saucepan over medium-high heat.
Add flour and whisk together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.

Number Of Servings:
Number Of Servings:
Preparation Time:
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Personal Notes:
Personal Notes:
Note about chili powder: This recipe calls for traditional American chili powder, not cayenne. American chili powder is fairly mild, and should not be overly spicy, whereas other international chili powders are often incredibly spicy.




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