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Super Cheesy Comforting Chicken Enchiladas

Servings 4


  • 2 TBLS Olive Oil
  • 1 small White Onion Peeled and diced
  • 1 Whole Chicken
  • 3 Bay leaves
  • 2 TBLS Black peppercorns

For the shredded chicken

  • 3 TBLS Woscteshire Sauce
  • 3 TBLS Capers
  • 1/2-2/3 Cup Tomato Sauce
  • 2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 small Yellow onion small dice

Enchilada Sauce

  • 2 TBLS Chili Powder
  • 1 TBLS Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 cup Tomato Sauce
  • 1/2 tsp Sea Salt
  • 1 TBLS Butter
  • 2 TBLS Flour
  • 6-8 Whole wheat tortillas
  • 3-4 cups Mexican Shredded Cheese


  • 1. In a large pot place the whole chicken, cover with water, the bay leaves, black peppercorns, salt, and onions. Bring this to a boil and cover the pot. Let the chicken fully cook for 45 minutes. 
    2. Once the chicken has cooked carefully shredded the chicken. Once you have shredded the chicken it is time to cook the chicken filling. 
    3. Add the shredded chicken to a large saute pan. Add the remaining ingredients of the chicken filling, wosceteshire sauce, tomato sauce, capers, and onions. Season with salt and pepper. Let this cook for 15 minutes on low/medium. Once the shredded chicken has cooked and come together set this off to the side and get ready to assemble. 
    To prepare the enchilada sauce:
     1. Make your roux: Heat your oil (or butter) in a saucepan. Then whisk in the flour until combined, and cook for 1 minute or so.
    2. Stir in seasonings: Then add in the chili powder, garlic powder, salt, cumin and oregano and cook for 1 more minute. This will help toast the spices just a bit.
    3. Thin out the enchilada sauce with water 1 tablespoon at a time. 
    To assemble preheat the oven to 350 degrees. 
    1. To assemble the enchiladas:  Lay out a tortilla add some of the shredded chicken filling and gently roll the whole wheat tortilla away from you. Place this gently into a 9x13 baking dish. Repeat until you have used all the shredded chicken filling. Top the enchiladas with the enchilada sauce. Top with loads of shredded Mexican cheese. Bake uncovered for 15-20 minutes until all the cheese has melted. Remove the baking dish from the oven and serve. Garnish with sour cream, cilantro and jalapenos.