Chicken and Cheese Enchiladas

ck_cheese_enchOne more Cinco de Mayo inspired dish, after this I will find new things to cook, I promise. I love this recipe. It is based on a Tyler Florance recipe that I changed to be more my liking. The tomatillo salsa is so good you can just eat it with a spoon. I just started getting the Sunday paper again so I have been light on the coupons. If I find relevant ones I will add them.

Stores with Ingrediannts on Sale:
Giant- Chicken tenders, Sour cream, Shredded cheese
Shoppers- Split chicken breasts, onion, cilantro is cheaper here then other stores
Safeway/ Vons/ Pavilions- Daisy sour cream, shredded cheese, chicken breasts
Tops- Chicken breasts, Daisy sour cream, Mission tortillas, Olive oil
Food Lion- Daisy sour cream, block cheese you can shred, Tysons frozen chicken, onion
Kroger- Chicken breast, shredded cheese, onion

Cost: $14 but this serves more then four people so it is probably $2 or less per person.

Quick tips:
#1 If you want the salsa to be less spicy take some of the seeds out of the jalapeno. If you want it more spicy add another jalapeno.

#2 You can add whatever you want to the enchiladas. I like to add canned corn sometimes.

#3 Remember one way to save money can be to shred your own cheese. Block cheese is generally cheaper.

Dietary classifications: Gluten Free (use corn starch to thicken and corn tortillas), Vegetarian (use vegetable broth and add more cheese instead of chicken)


1 lb of Chicken
10 Tortillas
1 small bunch Cilantro
1 lb Tomatillo husked
1 and a 1/2 Onions
7 cloves of Garlic
2 Jalapenos
Cumin (measurements below)
Juice from 1/2 a lime
1/4 c Flour
2 c Chicken stock
2 c shredded Mexican cheese mix (you can use whatever cheese you want)
Olive Oil


Preheat oven to 400 degrees

Quarter 1 onion, half all the tomatillo, cut the top off the jalapeno and cut in half, peel 4 cloves of garlic and place all of them on a baking sheet. Put a little bit of olive oil on them and season with salt and pepper. Take your chicken and put in a baking dish. Also coat this will olive oil, salt and pepper. Place all of it in the over and bake for about 15 mins. Let the chicken cool slightly and then tear apart using two forks.

To make the salsa it is best to use a food processor, but you can also use a blender, or hand blender. In whatever you are using put all of the roasted vegetables including their juices, along with 2 tsp cumin, 1/2 c cilantro chopped, lime juice and 1 tsp salt. Blend until rough chopped.

Chop up the remaining half onion and mince the remaining 3 cloves of garlic. Preheat a skillet and add a little olive oil. Add onion and brown for about 5 to 7 mins. Then add the garlic and 1 1/2 tsp of cumin. Cook for a minute longer. Then add the flour and cook for a min. Slowly add in the chicken broth continue to stir as you add the liquid. Allow this to thicken over low heat, taking care to stir. Once the mixture has thickened remove from heat and add half the salsa mixture and the chicken. You should also throw in some extra cilantro, salt and pepper to taste.

Lower the oven to 350 degrees. Put a small amount of the salsa in the bottom of a baking dish. Then take one tortilla, spread some sour cream on it, place some the chicken mixture in the center and top with shredded cheese. Roll the tortilla lengthwise and place in the baking pan. Continue to do this until all of the tortillas are in the baking pan. You are probably going to have to squeeze them in there. Take the rest of the salsa and put on top of the enchiladas and then top with shredded cheese. Cook this uncovered in the oven for about 30 min. You can top with tomatoes, lettuce, cilantro or anything else you would like. You can also serve with extra sour cream if you want. They can be a little messy to serve but they are delicious and will serve up to 8 people no problem.