Chicken Enchiladas

It is a rainy, wet day outside and that just makes me want to tuck in to a heaping bowl of macaroni and cheese followed by some ice cream (toasted coconut or strawberry shortcake from Superstore).  There was pizza today at school and I had to completely avoid the staff room for fear that I would cave and eat it.


Since I was able to stay strong at work, I am going to be good…and frankly these look pretty delicious anyways. Hopefully this will make up for the missed pizza opportunity at lunch.


This requires cooked chicken so you have one of two options

  1. You can buy pre-cooked chicken or a full roasted chicken and use that
  2. You can buy some chicken breasts and pop them in the oven before you start this meal

First step (after cooking and cooling my chicken of course) was to make the sauce. I could not find chipotle chilies at Superstore and the last time I did buy them I only used a miniscule amount and then ended up throwing them away after I found the jar at the back of my fridge months later. Also, I didn’t really love the taste of them. So I decided to skip them entirely and may throw in some jalapeños instead if I have them, or maybe even some hot sauce.

I mixed the following ingredients in a saute pan and let it simmer and reduce for 10 minutes.

  • garlic (saute it first in the oil a bit)
  • chili powder
  • cumin
  • chicken broth
  • tomato sauce
  • salt and pepper
  • hot sauce/ jalapeño concoction


When that was done, I poured it in a bowl and set it aside until I was ready to pour it over my enchiladas.

I gave that pan a wipe out and another oil spray down (why make more dishes? it only means more dishes to wash after supper…) then sauteed some more garlic and onions until they were soft.


Next I mixed in the following ingredients and let it cook for about 5 minutes

  • shredded, cooked chicken
  • salt
  • spinach and some ground coriander (because I THOUGHT I had  fresh cilantro in the fridge…)
  • cumin
  • oregano
  • chili powder
  • chicken broth
  • tomato sauce


Finally I was ready to assemble my enchiladas!

I put about 1/2 cup of chicken mixture in a tortilla and rolled it up and placed them (seam side down) in a sprayed 9 x 13 pan. Unlike the original recipe, I only got 6 enchiladas from this recipe. Maybe my tortillas were larger…

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I poured my “enchilada” sauce over the tortillas and sprinkled them with cheese.

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I covered the pan with tin foil and let it bake at 400 degrees for 25 minutes.

I sprinkled some chopped green onion over top because I neglected to buy any sort of “taco topping” that would be appropriate for this dish (guacamole, salsa, sour cream)


The verdict- Even with the missing cilantro, chipotle chilies and taco toppings, these were great! You could dress these up a number of ways with some rice and beans inside too to make them a little more substantial.(Though I found 2 VERY filling) I will definitely be making these again and hopefully will remember to buy all the ingredients needed for this dish.