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“This recipe can be changed up as you go...a little more of this a little less of that, it always seems to be a winner. Don't let the directions intimidate you it's not hard and it's certainly worth the effort! This dish can also be made ahead and refrigerated for up to a day, just be sure to adjust the cooking time to 1-1/2 hrs at 325 degrees.”
1hr 30mins

Ingredients Nutrition

  • 4 chicken breasts
  • 1 small onion, chopped
  • 4 ounces green chilies
  • optional jalapeno, chopped (optional)
  • 14 cup flour
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 12-1 cup shredded Mexican blend cheese, plus additional
  • Mexican blend cheese, for topping
  • 1 cup mexican flavored sour cream dip
  • flour tortilla


  1. Fill pot with water and any mexican style seasonings you would like.
  2. Add chicken and bring to boil -cook until the juices run clear.
  4. Allow chicken to cool until it is no longer unbearable to handle - and shred into a bowl.
  5. Add onion, chiles, and jalepenos and set aside.
  6. In a small dish combine flour, corriander and salt.
  7. In a skillet over medium-low heat, melt butter, add flour mixture and stir to form a roux.
  8. Add approximately 2-3 cups of the reserved broth to make a sauce.
  9. Boil a few minutes until thickened, then add cheese and sour cream dip.
  10. Stir until smoothand remove from heat.
  11. Add about 1/2-1 cup sauce to the chicken mixture.
  12. Pour enough sauce into a 9x13 baking dish to just cover the bottom.
  13. Fill each tortilla with some chicken mixture, roll and place in dish seam side down.
  14. Cover enchiladas with remaining sauce and top with more cheese.
  15. Bake at 350 degrees for 30 minutes covered, then cook uncovered for an additional 15 minutes or until browned on top.

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