Today was supposed to be a productive day…

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I was supposed to go to church. I was supposed to go to brunch. I was supposed to cook. I was supposed to blog. I was supposed to cook more. I was supposed to go grocery shopping. I was supposed to get organized.

I didn’t do any of it.

Why? Because I seem to get temporary amnesia and forget I’m not 22 anymore and can’t handle going out until 1am or consume more than two cocktails without acquiring a pounding headache the next morning and wanting to crawl into a hole and hibernate.

Classic Chicken Enchiladas

I can’t even remember the last time I didn’t blog or do anything productive whatsoever on a Saturday or Sunday. Seriously, I was in bed, switching off between sleeping and watching The Food Network until late afternoon. I only got out of bed to go to the bathroom, get water and make a breakfast I immediately regretted eating.

But you know what?? I kind of enjoyed it, well, the doing nothing part, not the pounding headache.

So instead of feeling guilty about my lackluster go-getter attitude today, I’m going to be thankful I had a full day to catch up on some much needed sleep and just relax.

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My perfectly unproductive day ended blissfully – with these enchiladas.

Of course by now, you know, enchiladas are pretty much my ultimate weakness when it comes to food (along with mac and cheese), I’ve shared these sour cream chipotle enchiladas, these skinny sour cream enchiladas, these sweet potato and black bean enchiladas, and these chicken enchilada empanadas, but what I haven’t shared yet, are just plain old traditional enchiladas.

It’s ‘bout time!

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Usually when making chicken enchiladas I’ll just buy a pre-roasted chicken, but since these are traditional enchiladas without a lot of fuss, I wanted to make make every component from scratch. You, of course, are more than free to buy a store-bought roasted chicken to save some time, just don’t skimp on the homemade enchilada sauce, it’s easy and soo worth it.

The chicken is poached in a bath of water, bay leaves, carrots, celery, onion and garlic for added flavor, shredded, combined with a touch of enchilada sauce and tucked into flour or corn tortillas (your choice!) with plenty of shredded cheddar and monterrey jack cheese. They’re tightly rolled up and nestled into a casserole dish, doused in enchilada sauce and more cheese and then baked until the cheese is melted and everything is bubbly and smelling delicioso.

Serve with lots of fresh cilantro, sour cream and of course, chips and salsa.


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5.0 from 7 reviews
Classic Chicken Enchiladas
Serves: Makes 8 enchiladas
  • 2 large chicken breasts or 1 roitisserie chicken
  • ½ medium onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1 carrot
  • 1 celery stock
  • Enchilada Sauce
  • 2 cups shredded cheddar cheese
  • 8 flour or corn tortillas
  • 2 cups shredded monterry jack cheese
  • Sour Cream for serving
  • Cilantro for Serving
Enchilada Sauce:
  • ¼ cup onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 4 ounces tomato paste
  • 2 cups low-sodium chicken stock
  • 3 teaspoons chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon oregano
  • ⅛ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon salt
  1. Preheat oven to 375 degrees.
  2. Grease a 9x12 casserole dish.
  3. Place chicken in large stockpot. Pour enough water to just cover the chicken. Add the onion, garlic, bay leaves, carrot and celery. Bring to a boil and then reduce to a low simmer. Simmer until chicken is cooked through, about 10-15 minutes.
  4. Mix ¼ cup of sauce with chicken.
  5. Place a small amount of sauce on the bottom of the baking dish.
  6. Evenly divide filling between 8 tortillas. Place chicken mixture in the middle of the tortilla, and sprinkle with 1 tablespoon of cheese. Roll up and place in the bottom of the baking dish.
  7. Cover with remaining sauce and then sprinkle with remaining cheese.
  8. Bake for 20-25 minutes until the cheese has melted and the sauce is bubbly.
  9. Serve with chopped cilantro and sour cream.
For the Enchilada Sauce:
  1. Sauté onion and garlic in olive oil in a small saucepan over medium heat.
  2. Add remaining ingredients. Bring to a boil and then reduce to a simmer for 20 minutes. Season with salt and pepper if necessary.
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