Chicken Enchiladas

This is a big portion, you can either make half of it or what I do .. I make the full portion filling, Make half of it one day, refrigerate and make more couple days later. Or you can also freeze the filling and make it some other day for a quick dinner. What you see in the picture is half of the portion.


3 chicken breasts

1 cup of Spanish rice (250 grams )

1 packet of Sazon Goya seasoning

1 jalapeño chopped

2 cloves pressed garlic

2 tea spoon chopped cilantro

1 can of black beans

Salt / pepper

1 cup or pepper jack cheese + extra for topping

1 cup cheddar cheese + extra for topping

2 cans of 19 oz enchiladas sauce

1 lime

16 tortillas

(Optional )Served with toppings :




Sour cream


Cook and shred chicken breast.

Add cooked Spanish rice

Add black beans

Add chopped cilantro, jalapeños and pressed garlic.

Add seasoning (sazon , salt and pepper )

Add cheese and 1 cup of enchiladas sauce

Mix well.

Heat your tortillas for 15 seconds so it is easier to work with.

Pour about a cup or two of enchiladas sauce to the bottom of a deep baking pan.

Scoop up chicken mixture on to a tortilla and roll it in . Assemble in line all rolled tortillas. Spread more enchiladas sauce over the tortillas and sprinkles with more cheese ( pepper jack and cheddar ) cover with foils bake in over at 400 for 20 min remove foil and bake additional 5 min

Sprinkle with Cilantro chopped tomatoes and sliced jalapeños.

Serve Hot with your favorite toppings

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