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Chicken Enchiladas

Chicken Enchiladas

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Chicken enchiladas are one of my favorite dishes.  For decades, this dish has been in my life.  I have such wonderful memories of my great-grandmother making a pan of ground beef enchiladas without olives when I was a tiny tot. During my teenage years, my grandmother/mom would make them for me.  As she got older, she started to experiment by adding raisins to the ground beef filling. It was not quite my thing, but I loved her adventurous spirit. It wasn’t long before it was my turn to start making our family dish.  Unlike my matriarchs, my tastes were simpler.  I like cheese enchiladas with fire-roasted green chiles and white onion topped with a red sauce and plenty of cheese.

At one point, my friend Edna provided me with her family recipe for enchilada sauce that used smoky chipotle peppers. Sadly, that recipe has been lost, and I can’t recall all the ingredients.  It was not a traditional sauce because it used tomatoes, but it was delicious, nonetheless.  At this point in life, I tend to use canned sauce since getting dried chiles is a little difficult here in Dayton, Ohio.

Different Fillings

For the vegan options, swap out the Monterey Jack cheese for vegan shreds.

Vegan “Chicken” Enchiladas: Follow the recipe for the Chipotle Vegan Tacos filling. Use veggie stock if more liquid is needed.

Ground Beef Enchiladas: The chicken can be replaced with 2 pounds of browned 80% ground beef.  Use beef stock if more liquid is needed.

Vegan “Beef” Enchiladas: Use 1 ½ pound of ground Beyond Meat instead of ground beef. Finally, diced mushrooms can also be used.  Use veggie stock if more liquid is needed.

Cheese Enchiladas: Increase the cheese by 8 to 12 ounces and omit the chicken for cheese enchiladas.  It is your choice if you want to keep the garlic, onion, and jalapeño or omit. Use the block cheese instead of the pre-shredded.  They use anti-caking powder that makes it harder for the cheese to melt and looks like it has a film over it.  Also, feel free to use pepper jack, mild cheddar, or any melting cheese you like.

Vegan Cheese Enchiladas: Use vegan queso inside along with olives, green onion fire-roasted green chiles. Omit the jalapeño if desired.

Flour or Corn

Personally, I always use corn tortillas. I like the texture of corn over the flour.  However, the choice is yours.  Unless you use street taco size flour tortillas, you will probably get just over a dozen enchiladas instead of two.

Equipment Needed
8-inch skillet
3 qt saucepan
4 qt sauté pan
6 or 8 qt stockpot
Rimmed half sheet pan (13x18x1)
Chef’s knife
Grater (large holes)
Measuring spoons
Cutting board
Can opener
Slotted spoons
Measuring liquid cup
2 Dinner plates
1 medium bowl (4 cups)
3 small bowls (one cup )
2 large bowls (6 cups)
Hand or stand mixer

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