The first time I had chicken Enchiladas, my cousin Christine made them. And I fell madly in love with the Mexican Lasagna. The next time I had them my friend Lara made them and they were really good too. So I decided to start making them myself.

First sauté the onion and butter on medium heat until soft (about 5 – 10 minutes).

butter 2 T
1/2 onion


Next add the seasonings. If you like it spicy add more, if you like it mild add less.

1 teaspoon chili powder
1/2 teaspoon cumin

Add the can of enchilada sauce and once bubbly, reduce the heat to low and add the cream.

1 can enchilada sauce
1/4 cup heavy cream


If you’re good at multitasking this step could be done while making the sauce. On a cookie sheet; salt, pepper, and drizzle with oil chicken pieces in a single layer (both sides). Put in the oven at 425 for 10 – 12 minutes. Once cooked, shred with 2 forks.

1 lb chicken breasts (boneless)
to taste salt
to taste pepper
lightly drizzled olive oil

Put the shredded chicken in a bowl and add enough of the enchilada sauce to coat all of the shredded chicken.

Prepare the cheese, use your favorite kinds. I like to use shredded cheddar, mozzarella, and Jack.

6 cups cheese

In a large casserole pan, add a layer of the enchilada sauce to the bottom of the pan.


To make the enchiladas you will need about 15 tortillas, depending on how much filling goes into each enchilada. You can use corn or flour tortillas, and warming them (microwave, oven, or pan fried) ahead of time makes it a little easier.

15 corn/flour tortillas
With the tortilla flat, add 3 spoonfuls of the chicken mixture and cover with cheese. Tucking in both sides roll it up. Repeat until you use up the chicken filling. They can also be made with just cheese and adding a little enchilada sauce.

Once all of the enchiladas are rolled, cover with the enchilada sauce.

Sprinkle the remaining cheese on top and put in the oven at 425 for 20 minutes or until everything is melty.


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