Chicken Enchilada




12 – 6” corn tortillas

2 cups cooked, shredded chicken I roasted 2 chicken breasts in the oven with oil, salt and pepper @400° for 25-30 minutes. Rotisserie chicken works well too.

3 cups Monterrey Jack Cheese, shredded

3 T. Flour

3 T. Butter

2 cups chicken broth

1 cup plain Greek yogurt or sour cream

1 – 4 oz. can diced green chilies, I used 2 can for more spice

⅛ tsp. chipotle chili powder or Cheyenne

½ tsp. dried oregano

1 – 4 oz. can sliced black olives-if you desired.


  • Preheat the oven to 350°
  • Mix the cooked and shredded chicken with 1 cup of jack cheese in a small mixing bowl.
  • In medium saucepan melt butter over medium heat and add the flour.
  • Stir to combine
  • Cook for 1 minute
  • Whisk in the broth stirring as it comes to a boil and has thickened and is smooth.
  • Remove from heat
  • Take a small bowl with the yogurt incorporate some of the hot broth into yogurt, keeping it from curdling.
  • Then add that plus the green chilies, chili powder, oregano and olives all together.
  • Take a 9X13” pan spread ½ cup of the sauce on the bottom of the pan.
  • Warm tortillas in the microwave for 20-30 seconds or until pliable.
  • Take one tortilla at a time put a spoonful (approx. ¼-⅓ cup) of the chicken and cheese mixture into the center of the tortilla and roll up.
  • Place in the pan with seam side down
  • Repeat until all the chicken and tortillas are gone.
  • Pour the remaining sauce over te top of the enchiladas making sure that all the edges are covered.
  • Sprinkle the remaining 1 ½ cups of cheese over the top
  • Bake for 30 minutes or until the sauce is bubbling and hot


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