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Helen's Fabulous Enchiladas

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“Simple and easy enchilada recipe that I got from my Grandmother.”
12 Enchiladas

Ingredients Nutrition

  • 30 corn tortillas
  • 16 ounces enchilada sauce (use 2 cans, I use El Paso red sauce and it's great!)
  • 2 bunches green onions (scallions)
  • 2 (3 7/8 ounce) cansof sliced black olives
  • 24 ounces Mexican blend cheese, I buy mine at Costco (shredded)
  • 3 cups shredded chicken, I use white meat, this is option if you want to make just cheese enchiladas


  1. This is a simple, layered recipe:
  2. Add enough enchilada sauce to coat the bottom of cooking container with enchilada sauce. (You can make this using small pie tins, casserole dishes, or any other similar bakeware.).
  3. Place tortillas on top of sauce - one layer, and you can split them up to make sure you have a full layer.
  4. Sprinkle on a scattering of the scallions.
  5. Sprinkle on a scattering of black olives.
  6. Scatter chicken around layer - amount to your taste.
  7. Sprinkle on a healthy layer of cheese.
  8. Scoop enchilada sauce onto layer, enough to thoroughly coat the layer.
  9. Continue in this fashion until you reach the top layer. On the very top layer, I only use the sauce and cheese, and top with a line of scallions and black olives in a line down the center for color.
  10. Preheat oven to 350 degrees, and cook for 30 minutes, or until cheese is fully melted.
  11. You can also prepare this in a crock pot. I did this for the first time this week and cooked on high for 2 hours - it came out great! These are not traditional rolled enchiladas - the layering is identical to lasagna, but the flavor is great.

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