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Jess’s Chicken Enchiladas

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These yummy enchiladas have a great chicken filling that can be made on the stove or in a slow cooker.  The result is flavorful and filling!

Dinner plate with chicken enchilada, refried black beans and Mexican rice.

These enchiladas are full of flavor. Make the filling on the stove or in your slow cooker. You have to try the homemade sauce too! Perfect for Cinco de Mayo, taco Tuesday or for anytime you want an amazing dinner!

These enchiladas are so good!  If you remember, my sister-in-law is an excellent baker.     

She makes fun cakes and blogs about it at year of cake.  She makes more than great cakes though!  She also makes wonderful enchiladas.   

My husband and I were amazed.  These smelled so good while they were cooking and they tasted even better.

Chicken enchilada dinner, ready to eat.

I wanted to make these during the week.  I just couldn’t wait any longer!  

So, I made the chicken in the slow cooker rather than on the stove top.  I will add the directions of both methods just in case.  

We were happy with the slow cooker version, but I am sure Jess’s stove top version would be even better!

enchilada dinner in front of pan of remaining panful.

Smothered in Jess’s homemade enchilada sauce, which comes together in a snap, these enchiladas are so flavorful.  They have a smoky flavor with just enough heat.

If you like enchiladas, you have to try cheesy chicken enchilada stuffed shells with sour cream sauce. They are creamy and delicious.

Yield: 10 Enchiladas

Jess's Chicken Enchiladas

enchilada dinner in front of pan of remaining panful.

These yummy enchiladas have a great chicken filling that can be made on the stove or in a slow cooker. The result is flavorful and filling!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 pounds of boneless skinless chicken breasts (or thighs)
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 Tablespoons lime juice
  • salt and pepper, to taste
  • 1/2 cup chopped red onion
  • 1/2 cup (or a 4 oz can) diced green chiles or jalepenos
  • 1 Tablespoon dried Mexican oregano
  • 1/2 cup roasted red peppers, chopped (optional)
  • Cholula, to taste (optional)
  • 1 recipe Jess’s Enchilada Sauce or your favorite red enchilada sauce
  • Tortillas
  • Cheese (Jess recommends Chihuahua or Jack cheese)

Instructions

Filling

  1. Pan fry chicken breasts in olive oil until mostly cooked, then remove from pan and shred
  2. Return shredded chicken to pan. Add remaining filling ingredients and cook until chicken is fully cooked and lime juice has simmered down. Transfer to a bowl and set aside. (I placed all of the filling ingredients in the slow cooker and cooked on low for 8 hours, then shredded the chicken and turned the heat to high with the lid off until the liquid was cooked down.)


Assembly

  1. Preheat oven to 350°F
  2. Spread about 1/3 of the enchilada sauce on the bottom of a greased casserole dish (I used a 9×9 pan)
  3. Roll filling into tortillas and place in pan seam-side down.
  4. Continue until all of the filling is used and pan is full.
  5. Cover with remaining sauce and shredded cheese.
  6. Bake uncovered until sauce is bubbly and cheese is melted, around 30 minutes.
  7. Note: These freeze well, Jess often splits the batch into two smaller pans and bake one and freeze the other. Thaw in the fridge overnight and put the cold dish in the oven right when you turn it on.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 256mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 30g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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Amy

Monday 20th of March 2017

I have never seen Mexican oregano, something new to look forward to! They sound marvelous.

Carlee

Tuesday 21st of March 2017

you could use regular in a pinch!

Two Chicks and a Mom

Thursday 9th of February 2017

So tasty, Carlee! I will be trying these. Thanks for sharing at Funtastic Friday:).

Carlee

Sunday 12th of February 2017

Thank you, Donna. I hope you love them!

Carlee

Thursday 9th of February 2017

Thank you!

Unknown

Monday 6th of February 2017

Man, both of you in one family, plus your brother, husband and the rest of the bunch, must be so cool. Love that everyone can cook, bake, grill. Can you adopt me? LOL Every time you all get together it's a party for the taste buds!

We love mexican food, and like to prepare it at home, making enough for leftovers, of course. Definitely going to try these, they look delish! Thank Jess for me!

Carlee

Tuesday 7th of February 2017

We'd be happy to have you! We do tend to have a lot of activities that center around food. You just never know what people are going to make next! I hope you love the enchiladas. They are definitely a great big batch meal that give good lunches for a few days after!

Big Rigs 'n Lil' Cookies

Saturday 4th of February 2017

Sadly we have few options around here for good Mexican restaurants, but I have found a store that sells quite a good selection of foods so that I can make dishes at home. I will have to see if I can find the Chihuahua cheese.

Carlee

Sunday 5th of February 2017

Fingers crossed! If not, monterey jack or something of the sort will work just fine.

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