• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Jan242012

Some South Of the Border action…Kickin’ Chicken Enchiladas

Print Recipe

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

God.. that beginning part of that title sounds just so bad *hangs head in embarrassment*  LOL

I’ve been really craving Mexican lately.  Now mind you, my version of Mexican food isn’t stuff that is so hot that you cry for Jesus and your Mama in the same breath.  YOU can add that to the recipe if you so wish but not this chicka!  I like some spice and even some “Whoa” where the eyes get all doe-eyed.  I like that heat that sneaks up on you and well, gooses you making you jump and turn around like “Who did that!”  LOL  I go for the ‘WHOA” factor and I think with this I got it.

Kickin’ Chicken Enchiladas

 

Print

Some South Of the Border action…Kickin’ Chicken Enchiladas

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Print Recipe
Pin Recipe
★★★★ 4 from 1 reviews
Did you make this recipe?
Leave a review

Ingredients

  • 1 onion (medium) chopped fine
  • 1–2 jalapenos, -remove the seeds and chop fine
  • 1 tablespoon canola oil – you can use vegetable oil but canola does have a better taste
  • 3 cloves garlic, minced
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoon sugar
  • 1–15oz can tomato sauce
  • 1 cup water
  • 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 cup shredded Monterrey or Pepper jack cheese
  • 1/2 cup sour cream
  • 1 can black beans, rinsed
  • 1/2 cup minced fresh cilantro
  • 6 (12 inch s) or 12 (6″) soft corn or flour tortillas
  • Cooking spray
  • Salt and pepper, to taste

Instructions

  1. Add the oil to a large sauce pan and put the heat to medium.
  2. Toss in the onion, jalapeno(s), garlic and about a 1/2 teaspoon salt.
  3. Cook, stirring often, until the onions and peppers have softened ~ 5-7 minutes.
  4. Add the chili powder, cumin, cinnamon and sugar. Cook for about 1 minute, gently stirring.
  5. Add in the tomato sauce and water and stir to combine.
  6. Bring to a simmer and add the chicken breasts into the sauce.
  7. Reduce the heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. (160˚F on an instant-read thermometer). This will obviously depend on the thickness of your breasts.
  8. Remove the chicken from the pan and move to a plate; set aside to cool.
  9. Continue to simmer the sauce over medium heat until slightly thickened, ~5 minutes.
  10. Strain the sauce through a strainer into a medium size bowl.
  11. Using a rubber tip spatula, press the onion mixture to extract as much liquid as possible.
  12. Season sauce with additional salt and pepper to taste; set aside. You’ve now made your red sauce!
  13. Take the onion mixture from your strainer and put it in a large bowl.
  14. Shred the chicken into bite-sized pieces and add to the onion mixture.
  15. Stir 1/4 cup of the red sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese, the sour cream, black beans and the cilantro into the chicken and onions. Mix well.
  16. Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla. If they are hard, you can heat them up a bit in the microwave with a slightly damp paper towel.
  17. As you roll the one side up you want to grab each side and tuck/roll as you go. Think cinnamon roll or wrap-type sandwich.
  18. Place each one seam-side down in the pan in a lightly greased (Spritz it with Pam) 9×13″ glass pan.
  19. Place the uncovered enchiladas minus the sauce in the oven and bake for 5-10 minutes or until the tops of the tortillas are golden brown. This will help them from turning soggy once their are covered in sauce and baked.
  20. Remove from the oven and pour the remaining enchilada sauce evenly over the top of them
  21. Top with the remaining cheese.
  22. Cover dish with foil and bake at 400 degrees for 20 minutes.
  23. Remove foil and bake another 5-7 minutes, or until cheese is browned and bubbly.

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered byTasty Recipes

Sharing is caring!

Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. JoeW says

    December 5, 2019 at 1:59 pm

    Being the awful person that I am, I made this recipe simply so that this comment would force you to relive your decision for the recipe name.

    This is a very good recipe, and will be made again. I always manage to forget though, how pan/utensil-intensive enchiladas are, especially if one makes the sauce from scratch. The poor kitchen is still recovering from the endeavor.

    Thanks, Lori.

    Joe

    ★★★★

    Reply
  2. Katherine Dietz says

    August 25, 2019 at 3:25 am

    Why can’take I read the comments? Thanks.
    Katherine

    Reply
    • TKWAdmin says

      August 25, 2019 at 10:16 am

      Not every recipe has comments left on them. So if you click “View Comments” and nothing is displayed then there are no comments. However if you click it now you’ll see 2; yours and mine.

      So why doesn’t a recipe have comments? Sadly many folks do not leave comments after making a recipe. It’s not required though greatly appreciated.

      Best Kitchen Wishes!

      Reply

Leave a Comment & Review Cancel reply

Made it?
Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

let’s be friends

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Grilled Nashville Hot Chicken & Potato Bites
How To Perfectly Grill Italian Parmesan Asparagus
Instant Pot Homemade Cheesy Hamburger Helper
Chips & Dips Chipcuterie Grazing Board
Instant Pot Mexican Pulled Chicken
Everything Bagel No Knead Focaccia with Garlic & Oregano
Be a Hosting Guru with this Ultimate Charcuterie Board!
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.
35 shares