Nancy’s Chicken Enchiladas

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
Instagram
Website
Updated: 11/19/2025
50 minutes Prep: 15 minutes Serves 8

Ingredients (16)

  • ¼ cup vegetable oil
  • 3 pounds skinless boneless chicken breast, cut into medium pieces
  • 1 heaping tablespoon ground cumin
  • 1 heaping tablespoon garlic powder
  • salt and pepper
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 1 cup thawed frozen corn, or more to taste
  • 2 (4-ounce) cans whole green chiles, seeded and coarsely chopped
  • 1 (28-ounce) can stewed tomatoes (Mexican flavor if they have it)
  • 1 tablespoon flour
  • 2 (10-ounce) cans enchilada sauce
  • 8 (10-inch) flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Jack cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Coat large skillet with oil. Season chicken with cumin, garlic powder, salt, and pepper.
  3. Cook and stir chicken in the skillet over medium heat until no longer pink in the center, 7 to 10 minutes. Transfer cooked chicken to a platter or bowl.
  4. Add onion and garlic to the chicken drippings in the skillet; cook and stir until tender, 5 to 7 minutes.
  5. Stir corn and green chiles into onion mixture. Add stewed tomatoes and cook and stir until well mixed and heated through, about 1 minute.
  6. Shred chicken by hand. Add shredded chicken to corn mixture and dust with flour to help set.
  7. Coat the bottom of a 9x13-inch pan with enchilada sauce. Spoon ½ cup chicken mixture into each tortilla. (You can add cheese inside each tortilla if you want.)
  8. Fold tortilla over filling and place 8 enchiladas in a row with seam side down. Top each with remaining enchilada sauce and cheddar cheese, Jack cheese, and mozzarella cheese. Cover pan with aluminum foil.
  9. Bake in preheated oven until cheese melts, about 15 minutes. Remove foil and bake until cheese is bubbling and crispy, 5 to 10 minutes more.

Dietary Information

Dairy-Free
Lactose-Free
Gluten-Free
Egg-Free
Peanut-Free
Tree Nut-Free
Soy-Free
Fish-Free
Shellfish-Free
Nightshade-Free
Vegan
Vegetarian

Nutrition Facts

1 Serving
Macro Total Goal
Protein 32% 30%
Carbs 24% 40%
Fats 44% 30%
Positive Nutrients
Negative Nutrients