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Every day is Cinco de Mayo when you make this recipe for The World's Best Chicken Enchiladas!
Recipe type: Mexican
Cuisine: Main Dish
Serves: 6-8
  • 3 Large Boneless, Skinless Chicken Breasts
  • Salt
  • 2 Pounds Grated Monterey Jack Cheese
  • 1 Bunch Green Onions or Chives
  • 1 - 4.25 Ounce Can Chopped Black Olives
  • 1 Pint (2 Cups) Sour Cream
  • 1 - 7 Ounce Can Ortega Diced Green Chiles
  • 1 Teaspoon Coarse Ground Pepper
  • 12 Corn Tortillas
  • Corn Oil
  • 1 - 28 Ounce Can Red Enchilada Sauce
  1. Place the chicken breasts in a skillet, add 1 inch water and sprinkle generously with salt. Simmer for 15 minutes until fully cooked. Remove from pan and cool.
  2. Shred chicken into bite size pieces and place in a large mixing bowl.
  3. Add ⅔rds of the grated Monterey Jack Cheese to the bowl.
  4. Set the remaining ⅓ of the cheese aside for use later.
  5. Add the green onions, black olives, sour cream, green chiles and pepper to the bowl and mix to combine.
  6. Place the chicken mixture in the fridge while preparing the tortillas.
  7. Put about ½ inch corn oil into a small frying pan.
  8. Heat oil to hot over medium high heat. Oil is too hot if it begins to smoke.
  9. Soften tortillas by quickly frying them, 5 seconds on each side.
  10. Do not let the tortillas get hard and crispy.
  11. Place fried tortillas between paper towels to blot excess oil.
  12. Once all of the tortillas are fried you may begin to assemble the enchiladas.
  13. Pour a small amount of red enchilada sauce into the bottom of a large baking dish.
  14. Pour the rest of the red enchilada sauce into a low sided bowl.
  15. One at a time, dip tortillas in the sauce.
  16. Then place 3 tablespoons of chicken/cheese mixture down the middle of the tortilla.
  17. Fold in sides of tortilla to form the enchilada.
  18. Place each enchilada in the baking dish, folded side down.
  19. Repeat until you use up all of the chicken/cheese filling.
  20. Line the enchiladas up closely together in the baking dish.
  21. Pour the remaining red sauce over the top of the enchiladas.
  22. Sprinkle the enchiladas with the reserved grated cheese.
  23. Bake at 350 degrees F for 30 minutes until cheese is melted and top is golden brown.
  24. Serve with a dollop of guacamole on top.
Recipe by After Orange County at