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September’s Flavor: Chicken Enchiladas

Cooking intricate Mexican dishes, and locating all the recommended ingredients for an authentic flavor can sometimes be difficult. However, this month, and in commemoration of the Mexican Independence, we have decided to give the Mexican cuisine a try. This time with an easy recipe for chicken enchiladas.

Chicken Enchiladas

There are over 300 different types of enchiladas in Mexico, which vary in terms of presentation, filling, sauce, and/or toppings. Usually, each region has its own version of enchiladas. Enchiladas with red chile, enchiladas with mole, enchiladas poblanas, Swiss enchiladas…. The list goes on!

Did you know? Enchiladas as they came to be, are actually the Mexican version of street food, where the rolled tortilla was simply dipped in chili. But way before the term ¨street food¨ was even invented, the Mayans were already seen rolling their tortillas.

Eating a chicken enchilada can be a culture shock for someone not used to the presentation. But it will take just one bite to get over that initial impression.

Preparation time: 30 minutes | Total time: 1 hour and 15 minutes.

Servings: 12 chicken enchiladas.


  • For the red sauce: 5 red tomatoes, ¼ minced onion, 1 garlic glove, salt and pepper to taste
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterrey jack cheese
  • 2-4 tbsp. vegetable oil, to quickly fry the tortillas
  • 12 6-inch corn tortillas


  1. Coat the chicken using kosher salt and ground black pepper.
  2. Boil the chicken breasts until foamy, which is when the fat leaves the chicken. (15-20 minutes)
  3. Shred the chicken and transfer to another recipient.
  4. Use the blender to make the red sauce, mixing the tomatoes, onion and garlic. If you want a more spicy sauce add 3-6 serrano peppers, depending on the desired level of spiciness.
  5. After blending stir-fry the mix with preheated vegetable oil.
  6. On another skillet pour 1 tbsp of vegetable oil and lightly fry each tortilla for no more than 7 seconds.
  7. Pour the chicken in the center of each corn tortilla and firmly roll.
  8. After rolling all the tortillas, pour the enchilada sauce directly from the skillet.
  9. Finally add the shredded cheeses on top.

Adding avocado, sour cream or your favorite garnish is never a bad idea to complement the enchiladas.

Visit the Monthly Flavor section to learn about other delicious recipes or to learn more culinary facts about your favorite destinations in the Caribbean and in Spain.