Enchiladas 2



  • 2 cups each Monterey Jack and cheddar cheese, shredded
  • 1 onion, diced
  • 2 teaspoons cilantro, chopped
  • 12-14 corn tortillas

For 1 dish of veggie enchiladas

  • poblanos, sliced into strips

For 1 dish of chicken enchiladas

  • 4 chicken breast tenderloins
  • cumin
  • cayenne
  • black pepper
  • 1 garlic clove
  • 1 tablespoon olive oil


  • 1 poblano
  • 2-3 jalapenos (optional)
  • 6 Roma tomatoes
  • 5 chipotles in adobo sauce
  • 1 1/2 tablespoons adobo sauce
  • Juice of 1 lime
  • 1/4 cup cilantro
  • 1 garlic clove


  1. Heat oven to 375 degrees F.
  2. Slice chicken into small strips. Heat the olive oil. Sauté the garlic until just golden, then add the chicken and sprinkle with cumin, cayenne and black pepper. Sauté until chicken is white all the way through.
  3. Mix the diced onion and chopped cilantro. Set aside.
  4. Moisten a tortilla with water. On a plate, layer moistened tortilla between paper towels. Repeat until the stack is 4 tortillas high. Microwave until warm and soft (time will vary based on your microwave's power).
  5. Place a small amount of cheese in the center of a tortilla. Top with onion cilantro mixture. Add 3-4 pieces of chicken or 2 strips of poblano. Roll tortilla and place in a baking dish, seam side down.
  6. Repeat steps 4 and 5 until the dish is filled.
  7. Combine all sauce ingredients in food processor. Process until smooth.
  8. Pour sauce over enchiladas. Top with the remaining cheese.
  9. Bake for 25 minutes or until cheese is bubbly.

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