Chicken Enchiladas from Scratch

This recipe may seem a bit time consuming, but it’s worth the wait! Everything from the sauce to the shells are made from scratch. It’s actually from a friend who coached me through my first attempt while nursing a leg injury at the cabin. To make it more time-efficient, you could prepare the chicken the night before. Goes great with a dollop of sour cream, guacamole or a side salad.


Makes: 10 enchiladas          Prep Time: 40 minutes          Ready In: 1 hour



  • 5 small chicken breasts
  • salt & pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 4 1/2 cups shredded Tex-Mex cheese


  • 1-2 tbsp olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red pepper, chopped
  • 1 tsp chili powder
  • 1 bay leaf
  • 28 oz can of diced tomatoes
  • 1 cup chicken broth


  • 2 cups flour
  • 1 cup corn meal
  • 3 cups water
  • 2 eggs



  1. Place chicken breasts in water with spices
  2. Bring to a boil, reduce heat & cook for 20 minutes
  3. After 20 minutes, remove chicken and place in a freezer friendly dish to cool
  4. Once the sauce and shells are ready, remove chicken from freezer, and shred
  5. Toss the shredded chicken and cheese in a large bowl until combined


  1. Meanwhile heat oil in a large cast iron fry pan
  2. Saute garlic, onion and pepper for 3-5 minutes, until soft
  3. Add spices and saute for another minute
  4. Add remaining ingredients and bring to a boil
  5. Reduce heat and simmer
  6. Depending on the consistency you prefer, you can use an immersion blender to blend the sauce a little, or use as is

*At this point, pre-heat the oven to 350 degrees.


  1. Combine ingredients in a large bowl and mix by hand
  2. Heat large fry pan with oil
  3. With one hand on the pan’s handle, ladle approximately 3/4 cup of the batter onto the pan working quickly to move the pan to ensure the entire bottom is evenly covered with the batter
  4. Cook for 2 minutes, flip and cook the other side for another 2 minutes
  5. Let cool on a wire rack for the time it takes to cook the next shell, and transfer to a plate or tray



  1. Spread about half the sauce on the bottom of a casserole dish (I used the rectangular 9×13)
  2. On a counter top fill each shell with approximately 1/3 cup chicken/cheese mixture
  3. Place in dish
  4. Top with sauce and 1/2 cup remaining cheese
  5. Bake at 350 for 20 minutes



About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

One response to “Chicken Enchiladas from Scratch

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