The Best Chicken Enchilada Recipe

This was originally my aunt’s recipe but my mom tweaked it and it’s so good I had to share! I request these every time I go home because mine just can’t compare to hers. I’ve realized they’re more like wet burrito chimichangas, but I still call them enchiladas.



4 boneless chicken breasts
1/2 onion chopped
8 large white tortillas
1 large can green enchilada sauce
1 1/2 of jack cheese grated (basically a small block)
1 cup roasted corn from Trader Joes
1 small can of green chiles
1 small can of chopped black olives
2 cubes of garlic (frozen packs from TJs)
4 cubes of cilantro (frozen packs from TJs)
*You can also add red peppers


  1. Heat oven to 350
  2. Cut chicken into pieces and saute with salt & pepper until almost cooked then add onions, cilantro, & garlic
  3. Stir together all other ingredients besides cheese
  4. Spray glass dish (I usually use a cake pan) and spread some green sauce on bottom
  5. Assemble enchiladas, add some cheese, roll up and place in the dish
  6. Pour remaining sauce over the top and sprinkle with remaining cheese
  7. Cook for 20-25 min




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