Aug 6, 2014

Grilled Chicken Enchiladas

I'm originally from Texas and my love of Mexican food runs deep. After moving to Raleigh I realized that Mexican food here is pretty bad. Downright awful at many of the places we've tried. Shortly after moving here they opened a Chey's which made my Tex-Mex loving heart skip a beat. But it's far from my house so we don't go there as often as I would like to eat there.

Thankfully I am pretty good at making Mexican food. I finally mastered the art of making Tex-Mex Chili gravy for beef and cheese enchiladas and Chili Colorado which makes me a bad ass if I do say so myself. It also makes cooking Mexican food cheaper and better. Just don't ask me how many failed attempts I had at learning how to make it.

During my 30 day grilling challenge I decided I wanted to make enchiladas from scratch. I haven't made chicken enchiladas in over a year since I gave up using condensed soup. My original recipe calls for cheese condensed soup. Now I know how to make chicken condensed soup from scratch so I decided to try for a cheese version based off the chicken version.

When I went to assemble the enchiladas I realized that I didn't make or buy any enchilada sauce. Seriously, I don't know what I was thinking. I had three muddy kids in the backyard playing so I wasn't about to run up to the store so I improvised. I decided to add sour cream to the soup and use that as topping sauce instead of a binder. The result was that the grilled enchiladas were absolutely nothing like my original recipe. But they are delicious! And fairly easy. Plus they go in a disposable pan so there is no pan to clean when you're done.

Sounds pretty good right?

These have some serious heat to them. You can take it down a notch by using less chilies and jack cheese instead of jalapeno jack.

Grilled Chicken Enchiladas 

filling ingredients
5 boneless skinless chicken breasts
1/2 cup olive oil
1/2 cup water
2 T chili powder
juice and rind of 1 lime
2 T garlic powder
1 T salt and pepper
1 T onion powder
1 T Mexican Oregano
2 T olive oil
1 1/3 cup diced sweet onion
1 - 7oz cans chopped green chilies
1/2 cup chicken broth - if making the next day

Sauce ingredients
2 T butter
2 T flour
1 1/2 cups chicken broth
2 - 7oz chopped green chilies
2/3 cup sour cream
1 1/2 cup jalapeno cheese
1/2 t smoked paprika
1/2 t cayenne
1 t garlic powder
1 t salt and pepper

Extra ingredients
corn tortillas
1/2 -1 cup jalapeno jack cheese
9X13 disposable pan

1. Place water, oil, chili powder, lime juice and rinds, garlic powder, oregano, and onion powder in a gallon sized bag and mix together. Add in chicken breasts and marinate for 1 hour up to over night.
2. Grill chicken over med/high heat until cooked through. Shred the chicken.

  • I made extra chicken the night before I made the enchiladas and we had chicken salads for dinner. I didn't want to have to cook the chicken the same day as the enchiladas but you can. 

3. In a large skillet saute onion over high heat in olive oil. Cook for 5 minutes. 
4. If you cooked your chicken the night before, add the chicken to the skillet and 1/2 cup chicken broth and heat up the chicken. If you grilled the chicken the same day, just stir in the onions to your chicken-you don't need the broth. 
5. Pour chicken mixture into a large bowl and set aside.
6. Make a roux in your skillet. Melt 2 T butter over medium heat and add 2 T flour. Stirring continuously until your roux turns brown. Pay attention not to burn your roux, if you do start over. 
7. Add 1 1/5 cups chicken broth and 2 cans of green chilies. Keep stirring until mixture is smooth. 
8. Lower heat to med/low and add  1 1/2 cups cheese, paprika, cayenne, garlic powder, salt, and pepper. Stir occasionally allowing the sauce to cook and thicken. About 5 minutes. 
9. Stir in sour cream. Cook additional 5-10 minutes and then turn off the heat. 
10. Meanwhile, run water over your flour tortillas and place on a microwave safe plate. Cover with a damp paper towel and cook for 30 seconds on high. Allow the tortillas to sit in the microwave until you're ready for them. I did mine in two batches. 
10. Pour 1/2 cup of the sauce into enchilada pan. Fill corn tortillas with 2-3 T of the chicken mixture. Roll the tortilla and place in the pan. Repeat until filled and top with remaining sauce. I had enough for a 9X13 pan and 8X8 pan.

11. Cover with foil.
12. Place pan on grill and cook for 25 minutes. Remove the foil and top with 1/2 to 1 cup of cheese. It's up to you how cheesy you want your enchiladas. I started with a 1/2 cup and ended up going for the whole cup. Cheese is too good to skimp on.

13. Cook 5 more minutes uncovered until the cheese is melted. Remove from the grill and allow to set for 5 minutes. Serve.

PS-This is why I wasn't willing to go to the store.


  1. YUM!! I love enchiladas, and agree that the Mexican food choices in NC aren't all that great. My favorite is a chimichanga ;)
    Definitely going to have to give this a try. Especially since it's on the grill!

    1. I'm a big fan of chimichangas! What's not to love about a deep fried burrito?

  2. That looks delicious! I'm always up for some Mexican--though I'm one of those people who can't tell the difference between good and bad. It's all tasty to me! :) I'm pinning this to try out next week!

  3. These look amazing. I totally want some. Pinning for future reference because YUM!


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