Chicken Enchiladas

4 Oct

Today’s recipe comes from Sunny Side Up in San Diego.

After a weekend of making pies, I decided that I was in the mood for something less American. These enchiladas that I StumbledUpon looked ridiculously delicious, so Mexican it was.

I made my enchiladas in two batches of four instead of eight all at once. It was a pretty simple dish to make, even though it got a little messy at the end.



For filling:
  • 1-2 tablespoons vegetable oil
  • 1 pound lean ground meat (beef, turkey, or chicken; I used chicken)
  • 1 medium red onion, chopped
  • 1 bell pepper, finely chopped (any color works) – reserve half for the sauce
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • 1 cup shredded cheese (I used colby jack and cheddar jack)
For sauce:
  • 1 tablespoon vegetable oil
  • Other half of the reserved bell pepper
  • 15 ounces tomato sauce
  • ⅔ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
For assembly:
  • 8 eight-inch tortillas
  • 1 cup shredded cheese

Chicken Enchilada 01


For filling:

  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds.
    Chicken Enchilada 03
  3. Add the meat to the pan and brown. If the meat is too greasy, drain the pan before continuing.
    Chicken Enchilada 04
  4. Stir in the sour cream and cheese.
    Chicken Enchilada 05
For sauce:
  1. In a small sauce pan, heat the vegetable oil and cook the bell pepper until tender.
    Chicken Enchilada 06
  2. Add the rest of the sauce ingredients (from tomato sauce to the salt and pepper).
    Chicken Enchilada 07
  3. Bring to a simmer and cook for 5 minutes.
  4. Pour the sauce into a pie plate.
    Chicken Enchilada 08
To assemble and cook:
  1. Dip each tortilla into the sauce and coat on both sides.
  2. Spoon about ¼ cup of filling onto each tortilla, then roll it around the filling.
  3. Place the enchiladas in an ungreased baking dish. Repeat this assembly until you’ve used all the filling.
    Chicken Enchilada 09
  4. Pour the remaining sauce over the enchiladas and then top with the cheese.
    Chicken Enchilada 10
  5. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.
Serve with an appropriate side, such as beans or Mexican rice.


These enchiladas were fantastic. They’re much quicker to make than you’d expect, and they’re not too difficult either. Perfect if you’re in the mood for some quick Mexican food that isn’t take-out garbage.

Chicken Enchilada 11

Chicken Enchilada 12


One Response to “Chicken Enchiladas”

  1. Mom 2012/01/13 at 1:16 pm #

    I knew it…I just “knew” there was sour cream in it! (yuk) Nevertheless, it was tasty, but next time please make a batch without the sour cream for your dear ole picky Mom! (Thanks) XO

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