Chicken Enchiladas

READY IN: 45mins
Top Review by Chef Bee

I love this dish. I poached the chicken instead so it is moister and I use a bag of pre-shredded tex-mex cheese plus an extra cup of whatever cheese I have in the fridge. It is messy with dipping the tortillas but it is a great recipe.

Ingredients Nutrition


  1. Fry Chicken Breasts in oil.
  2. Cut cooked chicken into thin strips.
  3. Season chicken with cumin.
  4. In a large bowl combine cheddar and mozzarella cheese, 1/4 cup enchilada sauce, green chilies and jalapeño peppers.
  5. Pour remaining enchilada sauce in a large bowl.
  6. Dip tortilla in sauce removing any excess.
  7. Put chicken strips and 3 tablespoons cheese mixture on tortillas. Roll tortilla and place in baking pan.
  8. Bake at 400°F for 15 minutes.

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