Chicken Enchiladas

I did not expect this dish to get such rave reviews. It came about in a harried midweek moment where a lack of meal planning butted heads with a long, late nap and thus no time to run to the grocery store. Luckily, I had roasted a chicken earlier in the week and had a few staples on-hand. After mashing together several enchilada recipes I found online, this is what I came up with. It's nothing too special, really, but it's starting to make a near weekly appearance on our dinner table because I'm addicted to the way Steve's eyes light up when I tell him that I'm making it. He's a fan.

Chicken Enchiladas

For the sauce:
2 TBS bacon grease
2 cloves garlic, minced
1/4 c. all-purpose flour
1 tsp. cumin
2 TBS. chipotle in adobo, minced
2 1/2 c. chicken stock
salt and pepper

For the filling:
2 TBS bacon grease
1 onion, chopped
3 cloves garlic, minced
2 tsp. cumin
1 tsp. oregano
1/4 tsp. red pepper flakes
1/2 c. corn (canned, frozen, or fresh)
1 c. shredded cooked chicken
salt and pepper

6 large whole wheat flour tortillas
1/2 cup grated cheddar cheese

To make the sauce...
1. In a medium saucepan over medium heat, melt the bacon grease. Add the garlic and cook for 1 minute.
2. Add flour, cumin, and chipotles in adobo, whisk for 1 minute.
3. Whisk in chicken stock, raise heat and bring to a boil.
4. Reduce to a simmer and cook, whisking occasionally, for 8 minutes or until sauce has thickened.
5. Season with salt and pepper.

To make the filling...
1. In a large skillet, heat the bacon grease over medium heat. Add the onion and garlic and cook until soft, about 6 minutes.
2. Add the cumin, oregano, red pepper flakes, salt, and pepper and cook for another minute or two.
3. Add the corn and chicken and cook just to heat through, 2 minutes or so.
4. Taste for seasoning and adjust if necessary.
5. Reserve some of the filling to serve to any little ones who may not like the spicy sauce.

To put it all together...
1. Heat the tortillas in the microwave for 30 seconds.
2. Ladle about a cup of the sauce into the bottom of a 9 x 13 pan, spreading it out to cover the whole surface.
3. Put a scoop of filling in a tortilla (about a 1/3 c. or so). Fold closed and place seam down in the pan. Repeat with the rest of the tortillas.
4. Pour the rest of the sauce on top of all the tortillas and top with the shredded cheese.
5. Bake in a 400 degree oven for 15 minutes, until cheese is melted.


  1. I´d love to have some! :-)

  2. Oh my goodness - these look fantastically delicious!

  3. I'm going to have to try this one. We like putting a few chipotle peppers in ours...probably a bit too much for Silas yet, but it gives a really great smokey kick.

  4. This recipe sounds so good! Of course anything with chipotle is! And to add adobo must make for some amazing enchiladas!