Chicken enchiladas recipe submitted by Alice Martinez of San Francisco.
This recipe is great especially if you have left over chicken and you want something tasty to make.
Frying Pan, spatula or tongs, tablespoon, measuring cup or ingredients pre-measured and placed in bowls, 9x13 glass baking disk, can opener.
Time frame: Approximately 1 hour
½ medium sized onion chopped
2 tablespoons olive oil
1 tablespoon oregano
2 -14 cans chopped tomatoes
2 cups cooked chopped chicken left overs are great for this
6 corn tortillas
½ cup corn oil or vegetable oil
¾ cup shredded cheddar cheese (reduce for diet/taste)
Fry onion in olive oil until it's translucent. Add oregano, tomatoes and chopped chicken. Bring mixture to a boil and simmer for 15-20 minutes.
Fry, in hot corn oil, one tortilla at a time until all 6 are done. It takes about 10 seconds to cook (use either a spatula or tongs to remove the tortillas....tortillas should be flexible).
Pat tortillas in paper towels to remove most of the oil.
Each tortilla will become one enchilada.
Repeat the above process for each tortilla until all 6 are completed.
When finished, sprinkle remaining cheese on top of enchiladas and bake in a preheated 350° oven for 10 minutes (just to melt the cheese).
Top with guacamole and sour cream if desired.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California