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“This recipe is a combination of two other recipes from which I added/deleted ingredients. I layer my enchiladas rather than roll - much easier and less mess. We really enjoy these and hope you will too.”
1hr 5mins

Ingredients Nutrition


  1. Cut chicken into one inch cubes. Rinse well and pat dry.
  2. Mix together garlic, chopped onion, green chilies, cilantro, jalapeños, cumin, and pepper. Mix well with chicken and let sit for one hour.
  3. Meanwhile, thoroughly blend cream cheese, sour cream, and a dash or two of your favorite hot sauce. (example: our favorite Vidalia Onion and Peach Hot Sauce. Chipotle is another popular favorite). Or leave hot sauce out, if you prefer. Set aside.
  4. Stir fry chicken and ingredients on medium heat until done--DON'T overcook.
  5. Drain all excess liquid from pan, reduce heat and simmer for 3 more minutes.
  6. Remove chicken (minus any extra liquid) and add to the cream cheese/sour cream mixture.
  7. Mix together and set aside.
  8. Assembly line setup:
  9. corn tortillas; one can enchilada sauce; one 8x8 bake pan; one 9x12 casserole dish.
  10. Lightly cover the bottom of 9x12 casserole dish with enchilada sauce, and pour the rest into the 8x8 bake pan.
  11. Take three tortillas and saturate in enchilada sauce in 8x8 pan. Place on bottom of 9x12 dish overlapping edges.
  12. Now cut another 3 tortillas in half, saturate in enchilada sauce, and fill up the empty spaces in the 9x12 dish. Cut additional tortillas, if needed.
  13. Add the chicken mixture and spread evenly.
  14. Sprinkle half of the black olives, green onions, and cheddar cheese on top of chicken.
  15. Follow the same step above for enchilada-saturated corn tortillas in creating the top layer on chicken.
  16. Spread remaining enchilada sauce over top.
  17. Sprinkle with remaining black olives, green onions, and cheddar cheese.
  18. Bake at 400 for 20-25 minutes.

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