“This recipe came from my old boss, I have modified it a bit. I don't know where she got it, she says she made it up but I doubt it. It's too good! In my opinion, this recipe is the perfect balance of a little spicy, and very rich on flavor, and of course, cheesy. Please note: If you don't have a good enchilada sauce, your enchiladas are not going to taste good no matter what you put inside them. I use Anne Marie's Enchilada Sauce which is almost a mole sauce. Use more chipotles for more heat. This is about medium-spicy as is. Usually for 1 lb of chicken I use 3 or 4 chicken breasts. Cheese can be adjusted according to your taste.”

Ingredients Nutrition


  1. Cook chicken in oil and add salt, pepper, cumin, garlic powder and mexican blend seasoning until no longer pink in the center.
  2. Remove from pan and let cool.
  3. Add more oil to pan, cook onion until tender, add garlic (be careful not to burn), then add chipotles and green chile peppers and can of tomatoes.
  4. You will have to break up the tomatoes and chipotles.
  5. Preheat oven to 350.
  6. Shred chicken with fork or fingers in small peices, removing fatty peices, add to mixture and stir.
  7. I cook the tortillas in oil over medium high heat just a bit on each side to soften and then drain on paper towels.
  8. You can also put in microwave to warm.
  9. Mix the sour cream and cheddar cheese in medium mixing bowl.
  10. Coat bottom of 9X13 pan with enchilada sauce.
  11. Add 1/2 cup or so of the chicken mixture to tortilla, add another 1/4 cup or so of cheese and sour cream micture, roll up and place seam side down in pan.
  12. Continue until you've used up cheese and chicken.
  13. Pour rest of enchilada sauce over enchiladas and top with remaining cheese.
  14. Cook for 20 minutes.
  15. Serve with sour cream.
  16. Can garnish with cilantro or chopped green onions.

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