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Chicken Enchiladas

Chicken Enchiladas Recipe

  • Chiles
  • 3 pounds fresh Poblano chilies
  • Canola oil
  • Chile sauce
  • 1 lb. fresh Tomatillos, peel, remove stems
  • 8 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 1/4 teaspoons dried oregano
  • 1 tsp Kosher salt (add more to taste)
  • 1/2 tsp freshly ground black pepper (add more to taste)
  • 4 tablespoons cornstarch (dissolve in 4 tablespoons water, for thickening)
  • Hot sauce, your favorite, optional (I used a bit of Cholula)
  • Chicken and enchiladas
  • 4 boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
  • 3 tablespoons Olive oil or Canola Oil
  • Cajun Seasoning mix or Kosher salt and pepper
  • 20 small white corn tortillas (5-6 inch)
  • Canola oil for frying
  • 1 lb. grated Mexican four-cheese blend (Kraft)
  • Sour cream, for garnish
  • Cilantro for garnish, chopped and sprinkled, optional
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