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Enchiladas de Pollo ~ Chicken Enchiladas

Enchiladas de Pollo Chicken Enchiladas

David Taylor
This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mexican
Servings 8 Enchiladas
Calories 500 kcal



  • 3 cups water
  • ¼ teaspoon salt
  • 8 black peppercorns
  • 1 onion quartered
  • 1 bay leaf
  • 1 pound chicken breast halves
  • ¾ cup Monterey Jack cheese
  • ¾ cup shredded cheddar cheese
  • ½ cup onion chopped


  • cup milk
  • ¼ cup chopped fresh cilantro
  • ¼ cup egg substitute
  • 1 tsp salt
  • 1 11-oz can tomatillos drained
  • 1 4.5-oz can chopped green chiles undrained

Remaining ingredients:

  • 6 corn tortillas
  • cup sour cream


To prepare the filling:

  • Place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
  • Preheat oven to 375°.
  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

To prepare sauce:

  • Place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.

To prepare tortillas:

  • Fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in the center of the tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Keyword Enchiladas