Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

There are two sets of ingredients; one to prepare the chicken meat and the other for the actual enchilada dish.

The preparation time is just the boiling of the whole chicken so you can remove the meat.  The actual dish prep time is only 30 minutes.


Preparation time: 3 hrs to prep chicken meat. 25 mins actual create time.

Bake time: 30 – 35 minutes


1st set, chicken meat ingredients:

1 whole chicken                                        1 clove garlic                          1 stalk celery

½ onion, sliced

2nd set, enchilada ingredients:

1 lb. Shredded cheddar cheese                                       ½ lb. Shredded Monterey Jack cheese

2 cans black olives, sliced                                              1 bell pepper, chopped

2 yellow onions, chopped                                               1 to 2 small cans sliced Ortega Chili’s

2 lge. Cans Las Palmas Enchilada Sauce                       3 cloves garlic, minced

1 Tbls whole cumin seed, ground slightly                     2 tsp. Oregano

1 tsp. Cilantro leaves, diced                                           ¼ tsp. Black pepper

1 dozen large corn tortillas


1st set of ingredients:

In a large pot add chicken, onions, garlic, celery and enough water to cover chicken. Bring to a boil. Lower heat and leave a strong simmer for 3 hours.

Remove chicken from pot. Allow to cool enough to handle. Remove chicken meat from bones.

2nd set of ingredients:

In a skillet add 2 to 3 Tbls. Oil and saute 1 cup of the chopped onion and the minced garlic. Saute for a few minutes. Add cumin, oregano, cilantro and chicken pieces. Stir together. Add ½ to 1/3 cup of the Las Palmas Sauce, salt and pepper and simmer slowly.

Pour remaining Las Palmas into saucepan and heat slowly to simmer.

In another skillet add oil to about 1/3” deep. Using tongs pick up one tortilla, fry in the oil just for a minute on both sides, remove the tortilla from the skillet and dredge through the warm Las Palmas and place carefully on a flat surface or dish. Cover with waxed paper while you fry the next tortilla. Continue until all tortillas are fried and dredged.

Turn off all heat.

In a casserole dish, place a tortilla, fill with some of the meat mixture, some of the uncooked onion, bell pepper, Ortega Chilis, cheese and olives. Roll the tortilla up enclosing the filling. Slide to one end of the casserole dish. Place another tortilla into the casserole dish. Continue stuffing and rolling until all tortillas are in the casserole dish (You may need two casserole dishes).

Any leftover fillers sprinkle across the top of the casserole. Pour additional Las Palmas over top of casserole. (At this point the casserole can be frozen, or refrigerated, until a later time to cook.

In conventional oven heat, covered, at 350 for 35 minutes.

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