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Chicken Enchiladas

Because who doesn't want to add margaritas and Mexican food to their Tuesday nights?! I found this Pioneer Woman recipe in high school and they have become my favorite recipe to cook! The can be a little time consuming (there are serval prep pieces that can take a little while), but they are delicious and make great left overs!
Ashley Tip: The recipe for sauce below makes a lot of sauce and I can make 2 dishes of enchiladas with the sauce, which makes it so I can freeze half for later! I also create more of a "lasagna" enchilada dish with layers instead of rolling up each tortilla, which means you can fill it with more chicken and cheese and feed more people!
I hope you enjoy!


  • 1 Tablespoon Canola Oil

  • 1 Tablespoon All-purpose Flour

  • 1 can (28 Ounce) Enchilada Or Red Sauce

  • 2 cups Chicken Broth

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Ground Black Pepper

  • 2 Tablespoons Chopped Cilantro

Ashley Tip: I generally need to use a little extra Canola Oil when combining with the flour


Ashley's Version: 2-3 chicken breasts, cooked


  • 10 whole (to 14) Corn Tortillas

  • 1/2 cup Canola Oil


  • 3 cups Grated Sharp Cheddar Cheese

  • 1 cup Chopped Green Onions

  • 1/2 cup Chopped Cilantro


Step #1 – The Sauce In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. Step #2 – Tortillas Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. Step #3 – Assembly Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out.

Original Recipe: Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Ashley's Version: After pouring some red sauce in the bottom of the baking pan, create a layer of tortillas (this generally means 6 corn shell tortillas) and add chicken, cheese, green onions and a little bit of sauce. Repeat with as many layers as you would like - I generally do 2 layers. When you add your final layer of tortillas, cover with red sauce and cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Ashley Tip: These enchiladas go great with: hot sauce, sour cream, beans and rice, too!

This delicious recipe came from The Pioneer Woman: Click here for the original recipe!

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