{Video} Grilled Chicken Enchiladas

chicken enchiladas


i love Mexican food. It’s my #1 favorite cuisine (you’ve probably heard me say that before). The ingredients are fresh, bold, bright and spicy, followed by washing it all down with a Margie (another one of my faves), too good. I think I could live in a world surrounded by chiles, cilantro and limes. Without them, Mexican fare wouldn’t be the same. It’s mandatory. On today’s episode of Cook This! I’m celebrating Cinco de Mayo with this comfort food classic, perfect for a party or serve it up for family dinner. Keep this recipe in mind when ever you have left over steak or roasted chicken too; it’s a great substitute.

celebrate with Fresh Margies, Coconut Pomegranate Margies or Frozen Mango Margies. Happy Cinco de Mayo!

Original post here: Chicken Enchiladas

Cooking Video below or if having trouble viewing on your mobile device, click here (Video Link).

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Grilled Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: 33 minutes

Yield: serves 6

Grilled Chicken Enchiladas

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  • 1 1/2 pounds boneless, skinless chicken breasts (about 4 breasts)
  • kosher salt / freshly ground black pepper
  • 1/2 cup canola oil + 2 tablespoons - divided
  • 1/2 cup all purpose flour
  • 4 garlic cloves - minced
  • 2 tablespoons chili pepper paste (Amore brand)
  • 1 1/2 teaspoons ground cumin
  • 3 cups chicken stock
  • for the salsa:
  • 3 ripe tomatoes on the vine - diced (2 1/2 cups)
  • 1 small jalapeño - stemmed, seeded, minced
  • 1/3 cup freshly chopped cilantro
  • zest and juice of 1 lime (3 tablespoons)
  • for the enchiladas
  • 6 (8-inch) flour tortillas - warmed
  • 1 1/2 cups shredded Monterey Jack cheese
  • 4 green onions - dark green parts sliced


Heat oven to 425 degrees F.

Heat grill or grill pan over medium-high heat. Season chicken with 1 3/4 teaspoons salt and 12 turns on the pepper mill on both sides. Drizzle 2 tablespoons oil over chicken on both sides. Grill chicken until golden brown, 4 - 5 minutes. Flip. Grill another 4 - 5 minutes until golden and just cooked through. Remove to rest, 8 minutes. Slice into 1/2-inch slices.

Heat remaining oil in a 12-inch sauté pan over medium-low heat. Slowly whisk in flour, a little at a time until blended. Whisk in garlic and sauté until fragrant, 1 minute. Whisk in chili paste, cumin and sauté, 30 seconds. Slowly whisk in chicken stock until fully blended. Season with 1 teaspoon salt and 8 turns on the pepper mill. Bring to a boil over medium - high heat. Reduce to medium-low. Whisk and cook until all the flavors are combined, about 10 minutes. Whisk periodically.

for the salsa

toss tomatoes, jalapeño, cilantro, zest and lime juice, season with 1 teaspoon salt and 8 turns on the pepper mill until combined.

for the enchiladas

Spray a 9 by 12 baking dish with non-stick cooking spray. Spread a little chili sauce over the bottom of the pan, to thinly coat. Divide chicken among 6 tortillas, lengthwise. Divide salsa over each chicken filled tortilla (you may have a little salsa left over). Roll up each tortilla and place seam side down into the prepared baking dish, next to each other. Pour remaining chili sauce over the top. Sprinkle cheese with cheese.

Bake until cheese melts and chili sauce is hot and bubbly, 12 - 14 minutes. Remove. Garnish with green onions. Serve any remaining salsa on the side.


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