The name 'enchilada' comes from the Spanish word 'enchilar' which means 'to get chiles all over it'. This out-of-the-ordinary enchilada recipe features a contrast of tang and spice, a flavor combination that is a trademark taste of authentic Mexican cuisine.

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Recipe Summary test

25 mins
20 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • COMBINE chicken and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada sauce in small skillet; heat until warm.

  • HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.

  • PLACE 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce; sprinkle with cheese. Bake in preheated 350 F. oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes or until heated through and cheese is melted. Top with pickled vegetables.

  • FOR PICKLED VEGETABLE GARNISH COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup ORTEGA Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

Nutrition Facts

559 calories; protein 36.5g; carbohydrates 45.4g; fat 25.9g; cholesterol 86.2mg; sodium 526.3mg. Full Nutrition

Reviews (3)

Rating: 5 stars
My family enjoyed the taste and textures of this chicken enchilida casserole! What's great about this recipe is you can prepare ahead and just pop in the oven after a busy fun-filled day! Read More