Chicken Enchiladas

We celebrated my husband’s birthday this week with lots of friends at our house that we’ve known for a long time. I decided to make the group some of our favorite Mexican dishes like pork carnitas and chicken tinga. It was hard for me to calculate how much food to buy and I ended up buying too many rotisserie chickens (3) for making the chicken tinga.

That was not a real problem, however, because the leftovers were super useful for a variety of dishes. One of the most successful spinoffs was enchiladas, which I share with you today. The ingredients list might look long but isn’t as challenging as it might first appear.

Most of the ingredients come from a jar or the store. I made my own chicken stock from the granulated version (mainly as a cost-saving measure) but you can use a premade (liquid) stock as well. Make sure to adjust the salt level depending on the stock you buy.

These delicious chicken enchiladas start with flour tortillas that are then stuffed with flavorful shredded chicken and topped with enchilada sauce and a good amount of cheese.

I hope you give this recipe a try, and let me know how it turns out!



Chicken stock

  • 2 cups warm water
  • 1 tbsp. chicken base


  • 2 tbsp. unsalted butter
  • 3/4 cup yellow onion, small diced
  • 1 tbsp. finely chopped garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1 4oz. canned fire roasted diced mild green chilies
  • 1 cup full fat sour cream
  • 1 cups shredded Mexican style cheese (you will need one 8 oz. package for the whole recipe)
  • 1 tbsp. cornstarch
  • 1 tbsp. water


  • 2 cups shredded rotisserie chicken
  • 1 cup store-bought salsa
  • 1/2 cup prepared sauce
  • 1/4 cup shredded Mexican style cheese


  • 8 large flour tortillas
  • 3/4 cup shredded Mexican style cheese
  • Prepared sauce
  • Prepared chicken mix

Garnish (choose one or two)

  • Chopped tomatoes
  • Thinly sliced green onions
  • Cilantro leaves
  • Lime wedges
  • Sliced black olives
  • Sour cream


Preheat oven to 350 degrees Fahrenheit

Grease a 10×13 inch baking dish with non-stick cooking spray. To make the chicken stock, combine warm water and chicken base in a measuring cup. Mix well, then set aside.


Melt butter in a heavy bottom sauce pan over medium-heat, then add onions and garlic. Stir well, then cook for 2-3 minutes or until the onions are softened.

Add coriander, cumin, and black pepper powder. Stir well and cook for 30-50 seconds.


Add prepared chicken stock. Stir well, then add sour cream and canned chilies. Stir well again, adding one cup shredded cheese. Whisk all ingredients well and cook for 4-5 minutes.

Mix cornstarch and water in a small cup, adding it to the sauce. Cook the sauce until slightly thickened, then turn the heat off.


In a medium sized bowl place chicken, half a cup sauce, one cup salsa, and quarter cup shredded cheddar cheese. Mix all ingredients well.

Place 2 cups prepared sauce to the prepared baking dish. Place about 1/4 cup chicken mixture atop each tortilla. Spread it well so it covers the middle section of the tortilla. Roll up and arrange rolls, seam side down on baking dish.


Top with the remaining sauce. Cover the baking dish with foil.

Bake for 35-40 minutes or until heated through. After the baking time, remove foil, sprinkle remaining 3/4 cup cheese. Bake uncovered for another 5 minutes or until cheese melts. Sprinkle with tomatoes, green onions, and cilantro leaves, if desired. Let stand 5-10 minutes before serving.


Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

2 responses to “Chicken Enchiladas”

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