Shredded Chicken Enchiladas with Green Chile

Green Chile

  • 3 jalapeños (or more, depending on hot spicy you like it)
  • ½ white onion
  • 1 Roma tomato
  • 4 cups water
  • 1 can Cream of Mushroom soup (305g)
  • 1 tsp of chicken bouillon seasoning (to taste)
  1. Combine jalapeño, onion and tomato in a saucepan with water and boil until vegetables soften.
  2. Drain water and blend ingredients together. For a milder sauce take out the jalapeño seeds.
  3. Add cream of mushroom soup and mix thoroughly.
  4. Add salt and chicken bouillon to taste.

Chicken Enchiladas

  • 3 Chicken Breasts
  • 1 tbsp of garlic powder
  • Salt and Pepper to Taste
  • Raw Corn Tortillas (1 package)
  1. Season chicken with salt, pepper and garlic powder. Grill until thoroughly cooked through.
  2. Shred chicken once cooked.
  3. Fry raw corn tortillas until they are crispy in a frying pan (about 30 sec on high heat).
  4. Place chicken inside and roll it up.


  • Sour Cream
  • ¼ cup chopped tomatoes
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup shredded Mexican cheese
  • ½ cup lettuce
  1. Smother enchiladas in green chile.
  2. Top with cheese, sour cream, lettuce, cilantro, tomatoes and onions.

May 27, 2014. Tags: , , , , , , , , . Chicken, Main Courses, Mexican. Leave a comment.


I was craving Mexican but didn’t have much time to cook so I made these for dinner one night. They’re super fast, really easy and gave me leftovers for days!


  • 6-10 Tortillas
  • 1 tbsp olive oil
  • 1 can refried beans
  • 3 large chicken breasts
  • 1 onion diced
  • 1 bell pepper diced
  • 1 ½ cup shredded cheese
  • 1 package Taco seasoning
  • 1 large can enchilada sauce

Serves: 6-8

  1. Dice chicken breasts into little pieces. Add 1 tbsp olive oil to a skillet with chicken. Mix in a generous amount of taco seasoning (about 2 tbsp). Cook all the way through (about 10 minutes).
  2. Cook refried beans on the stove over medium heat until warm all the way through.
  3. Wrap tortillas in a wet paper towel and microwave for 45 seconds.
  4. Take a tortilla, and put beans, chicken, cheese, some onions and bell pepper into it. Wrap it up like a burrito, with the ends just barely tucked under. Line side by side into a Pyrex dish. Continue to do this with each tortilla until a big Pyrex dish is filled.
  5. Pour the can of enchilada sauce all over the tortillas.
  6. Sprinkle cheese over the top.
  7. Bake at 375 for 20 minutes, or until the cheese is browned on top and the sauce is bubbling.

September 5, 2012. Tags: , , , . Mexican. 1 comment.