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Chicken Enchiladas


• 5 chicken breast

• 1 can of corn

• 2 large 10 oz cans of red enchilada sauce mild (divided )

• 3 tablespoons of chipotle peppers paste

• 1/2 small 10 oz can of diced tomatoes and green Chilies like Rotel mild

• 12 corn tortillas

• 3 cups of of Mexican crema divided

• 3 cups of shredded Mexican blend cheese

• 1 cup of grated Cotija cheese

• 1 cup of chopped fresh cilantro

• 1 cup of guacamole for garnish

• 1 tsp of salt

• 1 tsp of pepper

• 3 tbsp of taco seasoning divided

• ½ tsp of sugar

• ½ cup of water

juice of 1/2 of a lime


  1. Put a drizzle of olive oil in the pressure cooker and add the chicken and brown slightly and add 1 tbsp of garlic paste and juice of half a lime, corn, chipotle peppers paste, diced green chilies and tomatoes, 1 cup of red enchilada sauce, ½. Tsp of sugar, 2 tbsp of taco seasoning, salt and pepper. Set the pressure Cooker for 15 minutes on high. Chicken should be tender and easy to shred and sauce should be thick and gravy consistency. Set aside to cool.

  2. Heat in a pot the remaining enchilada sauce and add 1tsp of taco seasoning and ½ cup of water allow to come to a quick boil and turn off set aside.

  3. Preheat your oven to 350 degrees

  4. You will need a 9 x 13 non stick casserole baking pan

  5. Warm the tortillas in the microwave for about 45 seconds

  6. Put thin layer of enchilada Sauce in the bottom of the pan

  7. Put in a dish some of the warm enchilada sauce dip the tortilla in it and add a spoonful of the chicken filling, a tsp of shredded cheese and a drizzle of Mexican crema and roll the tortilla up and place seam down in the pan repeat and set rolled tortillas side by side in the pan until pan is full should fit 10 to 12 tortilla in your pan.

  8. Add remaining enchilada sauce over the rolled tortillas and drizzle remaking Mexican crema over the top and add remaining shredded Mexican cheese and Cotija cheese cover with aluminum paper and place in the oven for 15 min covered

  9. Uncover and turn on broiler for another 5 minutes or until cheese slightly browned and melted

  10. Add chopped cilantro and a little drizzle of crema and a spoonful of guacamole for garnish and serve and enjoy.

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