Name: Mama's Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 Chicken Breasts, cooked and shredded; 2 1/2 cups Mexican Four Cheese (Pre-shredded), plus extra for topping; 1/3 Yellow Onion, diced; 2 Garlic Cloves, minced; 1 1/2 tsp Freshly Ground Black Pepper; 1/2 tsp Garlic Salt; Chosen Foods 100% Pure Avocado Oil Spray; 14 White Corn Tortillas; 28 oz Old El Paso Green Chile or Red Enchilada Sauce; Shredded Lettuce; Avocados; Tomatoes; Kite Hill Sour Cream; Fresh Garden Salsa

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Mama’s Chicken and Cheese Enchiladas! A simple and comforting green chile enchilada dinner that will be on the table in no time.

As I sit here, thinking about this comforting dish I can’t help but think of my sweet mom. After all, she is the one that taught me her enchilada recipe. Not only that, but she is the one that taught me how to cook, and looking back on that makes me smile.

I appreciate so much now the story of how I learned to cook. Of course, I didn’t appreciate it too much back then, but that’s generally how it goes, right?!? I’m grateful that I not only know how to cook, but that I absolutely love to do it. It’s definitely one of the ways I show love!

How My Cooking Journey Began:

Here’s a little background story for you all… By the time my mom was 25-years old, she had a 2 1/2 year old boy, and triplet newborn girls. Just thinking about that makes my brain hurt! I mean, I’m in my early 30’s, and I can safely admit that I would NOT be able to handle that at my age, nor any age for that matter. And my parents successfully pulled it off without going insane. I honesty don’t know how they did it. Good job Mom and Dad!

So when I was eleven-years old, we moved to the country and that is when my love for cooking began. We lived in a light blue house on a small piece of land with some animals. We rode dirt bikes and horses for hours and the four of us just played and played. Those were some of my favorite memories growing up!

And like I said my mom taught me how to cook, and I learned at a fairly young age too. She decided around age 11 that we were old enough to start learning some basics and helping with a weekly meal. And as time went on, each one of us girls even started to plan out our meals. I can remember it like it was yesterday, standing in the kitchen in front of our big, beautiful bay window and cooking away with Mom. And I’m not completely sure, but I kinda think one of the first recipes she taught me was her chili.

Her enchilada dish she didn’t show me until I was older. I think maybe in high school or later, but I’ve kept it with me ever since. I have made it my own, but every time I prepare it I see my sweet momma. 🙂

Ingredient Notes For My Mama’s Chicken and Cheese Enchiladas:

Corn Tortillas – Looking for an easy way to prep the tortillas so they don’t crack? I have a great technique, and it’s way better than cooking them in lots of oil too.
- Tortilla prep. Lightly spray both sides of the corn tortillas with some avocado oil cooking spray and bake at 375 degrees F for 2-3 minutes to soften the tortillas. (Don’t skip this step. This will prevent the tortillas from cracking and splitting when you go to fill them with the chicken mixture).
Toppings – Be sure to add all the toppings like: lettuces, avocado, tomato, onion and salsa. And, if you’re interested in a homemade salsa recipe, please give my Fresh Garden Salsa a try.

And, for more delicious recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Mama’s Chicken and Cheese Enchiladas

Author: Naomi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x

Print Recipe

Description

A simple and comforting green chile enchilada dinner that will be on the table in no time!

Ingredients

Units Scale

2 Chicken Breasts, cooked and shredded
2 1/2 cups Mexican Four Cheese (Pre-shredded), plus extra for topping
1/3 Yellow Onion, diced
2 Garlic Cloves, minced
1 1/2 tsp Freshly Ground Black Pepper
1/2 tsp Garlic Salt
Chosen Foods 100% Pure Avocado Oil Spray
14 White Corn Tortillas
28 oz Old El Paso Green Chile or Red Enchilada Sauce
Shredded Lettuce
Avocados
Tomatoes
Kite Hill Sour Cream
Fresh Garden Salsa

Instructions

Chicken: In a medium pot of boiling water, cook the chicken until it looses its pink color; about 20-25 minutes. During this time, you can prep other ingredients.
Shred: In a food processor, shred the chicken to a fine texture.
Mix: To a large bowl, add the chicken, cheese, diced onion, garlic, pepper and garlic salt and mix until well combined. Set aside.
Set temperature: Preheat the oven to 375° F.
Tortillas: Lightly spray both sides of the corn tortillas with some olive oil cooking spray and add to a baking sheet. Bake for 2-3 minutes to soften the tortillas. (Don’t skip this step. This will prevent the tortillas from cracking and splitting when you go to fill them with the chicken mixture).
Temperature increase: Increase the oven temperature to 400° F.
Sauce: Pour just enough enchilada sauce on the bottom of a 13 by 9 inch pan to coat. (This will keep your enchiladas from sticking).
Assemble: Fill each tortilla with 1 1/2 to 2 big spoonfuls of the chicken mixture. (I gently pack down each spoonful a little bit so it’s easier to work with). As you roll it, pack the mixture and tuck the tortillas as you go.
Add to the pan: Lay 6 enchiladas in a row, and two in the middle.
Bake: Top with additional cheese and bake for 15-20 minutes, or until the cheese is melted and the enchiladas are warmed through.
Optional topping suggestions: Shredded lettuce, avocado slices, diced tomato, sour cream and salsa.
How to serve: Serve with refried beans or Mexican rice.