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    You are in: Home / Recipes / Mexican Chicken Enchiladas (Restaurant Style) Recipe
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    Mexican Chicken Enchiladas (Restaurant Style)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs

    35 mins

    Sarah_nadine's Note:

    I have had many different variations of enchiladas...but this is by far the best enchilada as it gets for me. My mother has been making it for years, she got this recipe from her Hispanic brother in law. This is to feed a very large group or family.. It is well worth the time and effort....I promise.

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    Serves: 7-10


    Enchila ...

    Units: US | Metric


    1. 1
      Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
    2. 2
      Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
    3. 3
      Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
    4. 4
      Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
    5. 5
      While cooling down, drain half the broth and boil the rest uncovered.
    6. 6
      Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
    7. 7
      Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
    8. 8
      Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
    9. 9
      Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
    10. 10
      Get another person to assist you.
    11. 11
      Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
    12. 12
      Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
    13. 13
      Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
    14. 14
      Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
    15. 15
      Cool, uncovered for 10 minutes.
    16. 16
      Serve with sour cream, salsa, green onions.

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    Ratings & Reviews:

    • on April 07, 2011


      Made this for Spring Pick a Chef ~Orphanage~ last night for dinner. I enjoyed it DH liked it but really didn't enjoy the lettuce inside the enchilada (he would rather have it on the side or on top after it comes out). I had to cut this way down but it worked out fine. Next time I would probably use leftover chicken and save some time. I topped them with sour cream, some sliced green onions, olives and cilantro. Thank you! Oh yes, I served them with Easy Chile and Cheese Rice#449916 and a small lettuce salad for DH.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chicken Enchiladas (Restaurant Style)

    Serving Size: 1 (538 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 1579.6
    Calories from Fat 857
    Total Fat 95.3 g
    Saturated Fat 35.0 g
    Cholesterol 335.9 mg
    Sodium 2806.5 mg
    Total Carbohydrate 88.7 g
    Dietary Fiber 15.1 g
    Sugars 3.9 g
    Protein 94.9 g

    The following items or measurements are not included:

    enchilada sauce

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