Mamasita’s Chicken Enchiladas

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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, 9×13 glass baking dish, and a can opener.

Time frame: Approximately 1 hour


  • ½ medium sized onion chopped
  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • 2 -14oz. 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.

Making the Enchiladas

Fry, in hot corn oil, one tortilla at a time until all 6 are done. It takes about 6 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.

Here’s the process for putting it together:

On a tortilla put some cheese (approximately 3 tablespoons)
Spoon on top of the cheese, 3 tablespoons of chicken mixture and roll tortilla
Place in a 9 x 13 glass baking disk.
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.

These chicken enchiladas would be a complete meal served with a salad, refried beans and spanish rice.


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