3 tablespoons vegetable oil

2 large skinless boneless chicken breast, cut in half Salt and pepper

1 tablespoon cumin powder

2 teaspoons onion powder

2 tablespoons chili powder 

2 teaspoons garlic powder

2 teaspoons oregano

1/2 cup sour cream

1 lime juiced

1 tablespoon chopped cilantro

1 red and

1 green bell pepper finely diced 1 white onion, chopped

2 cloves garlic, minced

2 small can diced green chilies 

12 flour or whole wheat tortillas

1 can enchilada sauce Shredded Cheddar and Jack cheeses

Garnish optional: chopped cilantro leaves, cotija, avocado, sour cream, chopped tomatoes


Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Once cooked on both sides sprinkle chicken with all spices and cook for 1 minute. Remove chicken to a platter, allow to cool. Saute onion, bell pepper and garlic in chicken drippings until tender. Add green chiles. Stir well to combine and turn to low. Pull chicken breasts apart by hand or with fork into shredded strips. Add shredded chicken to saute pan, increase heat to medium combine with vegetables and cook addition 5 minutes. Add cilantro, lime juice, 1/2 cup of the cheddar cheese, 1/2 cup of jack cheese and 1/2 cup sour cream. Combine and cook another minute until melted. Turn off heat let cool minute or two. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Spoon about 1/2 cup of the chicken mixture in each tortilla until full. Fold over filling, place 6 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and more cheese. Bake for 25-30 minutes uncovered in a preheated 350 degree F oven until cheese melts and enchiladas are bubbly. Garnish with cilantro, cotija, and avocado before serving. Serve with Spanish rice and beans or Mexican street corn. Enjoy bon app├ętit!

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