Delicious Chicken Enchiladas

Ixtapa Mexican Grill and CantinaEnchiladas are a Mexican delicacy. They may be simple to make, but they are still delicious. The dish usually has multiple flavors that jump off the dish and lavish one’s tongue with delight. They can include a variety of ingredients, but differentiate themselves from other Mexican Food by always having some sort of chili pepper and being wrapped in a corn tortilla.Enchiladas have been a part of Mexican Cuisine since the Mayans. The first documented use of wrapping corn tortillas around other food came during the era of Spanish conquistadors, when Bernal Diaz del Castillo wrote about a dinner hosted by Hernan Cortes in Coyoacan.

If that has peaked your fancy, here is a chicken enchilada recipe courtesy of Tyler Florence of the Food Network!

Chicken Enchiladas


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes


Coat large sauté pan with oil.

Season chicken with salt and pepper.

Brown chicken over medium heat, allow 7 minutes each side or until no longer pink.

Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.

Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine.

Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips.

Add shredded chicken to sauté pan, combine with vegetables.

Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds.

Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.

Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla.

Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Yup, it’s that simple! If you want to learn how to make more authentic Mexican dishes, check out our blog. If this seems like too much work and you just want to enjoy some tasty Mexican food, come to Ixtapa Mexican Grill & Cantina! We have locations across Massachusetts and cannot wait to see you soon!