Three-Cheese Chicken Enchiladas

Name: Three-Cheese Chicken Enchiladas
Cook time: 20 min
Ingredients: 16 corn tortillas (homemade or store-bought); Double recipe Colorado Chile Salsa; 4 cups shredded cooked chicken (or rotisserie chicken); 1 cup Mexican crema (or sour cream); 2 cups grated Oaxaca cheese (or mozzarella (8 ounces)); 2 cups grated asadero (or Muenster, or Monterey Jack cheese (8 ounces)); 1 cup crumbled Cotija cheese (or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces) ); 1 ripe avocado (halved, pitted, and sliced, for garnish (optional))

Enchiladas de Pollo con Tres Quesos

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

4.56 from 9 votes

Ingredients

16 corn tortillas homemade or store-bought
Double recipe Colorado Chile Salsa
4 cups shredded cooked chicken or rotisserie chicken
1 cup Mexican crema or sour cream
2 cups grated Oaxaca cheese or mozzarella (8 ounces)
2 cups grated asadero or Muenster, or Monterey Jack cheese (8 ounces)
1 cup crumbled Cotija cheese or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces)
1 ripe avocado halved, pitted, and sliced, for garnish (optional)

To Prepare

Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.

Comments

133comments inThree-Cheese Chicken Enchiladas

Linda

Aug 19

Hi Patti,
Thank you for this recipe. My husband smoked a turkey breast one night and I took the leftovers and made this recipe. Yummy plus my husband did a good job as well with the turkey. Thanks. 🙏

1. Pati Jinich
  
  Sep 25
  
  Yum, sounds delicious!
  
Jaime

Jul 14

Next time I make these, I’ll try gliding the tortillas through warm oil instead of warming them on a comal then gliding them through the red sauce before filling them with chicken & rolling them up and following the rest of the instructions. I think this would make for a more moist enchilada. What do you think?

1. Pati Jinich
  
  Jul 28
  
  Absolutely! Enjoy them 😉
  
Maria

Jun 13

I am making these for a family get-together. I’ve already made the sauce and meat, but wondering if I can assemble and keep in the frig for a day, or will the tortillas get mushy?

1. Pati Jinich
  
  Jul 04
  
  I would assemble the day of the party Maria 🙂
  
Carol Slosberg

Jun 03

I prepared this today, haven’t baked it yet. My question is about the size of the corn tortillas you are using. Are you using street sized tortillas or a little larger one? I used ones that are a little larger and was only able to fit 14 enchiladas in my dish.
Looking forward to tasting it.
Thanks
Carol

1. Pati Jinich
  
  Jun 04
  
  Yes, it depends on the size of the tortillas, I normally use the regular sized store bought ones 🙂
  
Jennifer Lee Detrio

Apr 17

Fabulous!

I froze the leftovers!

1. Pati Jinich
  
  Apr 24
  
  Great idea! So happy you enjoyed these enchiladas Jennifer!
  
Lloyd DeLatte

Mar 19

Thank you for the enchiladas

1. Pati Jinich
  
  Mar 19
  
  My pleasure!
  
Nancy C

Jan 31

This is such a delicious and healthy meal with all that cheese! We are a bit older, so 2 of the enchiladas are plenty for a serving. With whole grain corn tortillas, cheese for a good dose of calcium, chicken, and salsa just perfect for a grey, damp wintry warm-up meal. Lower carb than I expected. Your instructions are perfect too!

1. Pati Jinich
  
  Feb 01
  
  So happy to hear you like this recipe Nancy, feel free to cut it in half and enjoy it!
  
Erin

Jan 26

Perfect recipe for Family Fun Friday! We loved how cheesy it was. Never enough cheese for us and this recipe was perfection. Thank you so much!

1. Pati Jinich
  
  Jan 27
  
  So happy to hear Erin! Always more cheese, right?
  
Elle

Jan 24

muy delicioso y es facil

1. Pati Jinich
  
  Jan 27
  
  Me encanta que te haya gustado Elle!
  
Beth

Jan 23

Made this last weekend and it was a total hit! So yummy! Used parm on top!

1. Pati Jinich
  
  Jan 27
  
  Mmmmm, yummy!
  
Jane Fuhrmann

Oct 27

I would like to find recipes for:
a red meat sauce to go over either chicken or cheese enchiladas
do you have a recipe for cheese enchiladas?
I would like to serve charros beans or borracho beans with tacos I don’t see where I can put in a recipe request on your website? The beans have beer, onions, green peppers & cilantro in it. I am not sure what the difference in the beans are but whatever has the beer in it, that is what I am looking for. The meat sauce is a traditional Tex-Mex sauce served in San Antonio.

1. Pati Jinich
  
  Nov 03
  
  Absolutely Jane, here you go 🙂
  
  Red Enchiladas (you can use the sauce on top of chicken as well): https://patijinich.com/enchiladas-in-red-tomato-sauce/
  Cheese Enchiladas recipe here (just leave out the chicken): https://patijinich.com/three-cheese-chicken-enchiladas/
  My take on Cowboy Charro Beans: https://patijinich.com/cowboy-charro-beans/ or another option for Border Pintos https://patijinich.com/border-pintos/
  
English ENGLISH

Sep 27

Hello Pati

Your enchiladas look so good when I read the recipe it reads like white mans enchilada. My mother made enchiladas hers were made of
hamburger, chorizo, green onions and jack cheese.

1. Pati Jinich
  
  Oct 05
  
  Glad you liked them!
  
Elle

Aug 25

this was so easy, and delicious, to make. we’ll be making this recipe again to enjoy.

1. Pati Jinich
  
  Sep 04
  
  Glad to hear Elle, yay!
  
Alicia Nolasco

Aug 25

I cannot wait to make these for my family!

1. Pati Jinich
  
  Sep 04
  
  Yay, enjoy you guys!
  
Sharon

Aug 25

I saw your enchilada recipe but could never find recipe till now,the one with 5 Roma tomatoes. Will make this now will let you know after I make it. Thanks again. love your show on saturday and watching boys grow up before our eyes.

1. Pati Jinich
  
  Sep 04
  
  Thanks so much for following Sharon, let me know how you liked the enchiladas 😉
  
Bonnie brasel

Aug 24

This is my fav enchilada recipe I make
Why do Mexican Resturants just roll up meat
In a tortilla place on plate and pour sauce on it so yuk!!! These are the real deal!!!

1. Pati Jinich
  
  Sep 04
  
  Yay! So glad that you liked my recipe Bonnie 😉
  
Mark H

Apr 28

Delicious. Used Pati’s Roasted Charred Chicken for filling. Chicken was excellent both ways!

1. Pati Jinich
  
  Jun 05
  
  Oh, yummy, such a great idea Mark!
  
Alicia

Apr 11

Hi Pati, Love your show and recipes !!!

1. Pati Jinich
  
  Jun 06
  
  Thanks so much Alicia, un abrazo!
  
Wendyanne C.

Feb 17

Well, I finally had the opportunity to cook one of Pati’s recipes because we had a couple of more people over and thought that everyone could get thru the dish. Everyone really enjoyed it, but it was so filling, I still had lots left-overs. I will definitely make this again for two of us, but cut the recipe in half, of course, and add a little more spice. The salsa will regularly be seen on my table. Yum!

1. Pati Jinich
  
  Mar 08
  
  So glad everyone enjoyed these Enchiladas, yay!
  
Andrew

Feb 03

The enchiladas are very delicious and my family enjoy watching your show on TV 📺

1. Pati Jinich
  
  Mar 13
  
  Thanks so much to all for tuning in Andrew 🙂
  
Linda

Jan 10

Sounds totally awesome,will have to try it,thank you

1. Pati Jinich
  
  Jan 30
  
  Enjoy them!
  
DAVID GARCIA

Nov 16

delicious plate

1. Pati Jinich
  
  Dec 11
  
  Glad you liked it!
  
Laura

Jun 13

Hi Pati,

Can you freeze the enchiladas?; If so, do you bake them frozen or wait until they thaw?

1. Pati Jinich
  
  Jun 21
  
  To be honest with you I wouldn’t recommend freezing them, the tortillas become soggy and not very good to be reheated 🙂
  
Jens & Suzie in Austin, Tx

May 22

Hi Pati,

Love your show, your kids in the kitchen etc… great stuff. I purchased your book, Treasures of the Mexican Table and what a great resource. I have made a few of your recipes and have found great success and also learning a great deal. Fortunately, living in Austin, Tx where we have HEB Stores which has almost all the ingredients in your recipes. Last night I took on your three cheese enchiladas, along with your version of Black Beans, Shredded Chicken and Colorado Chile Red Salsa. I had substituted Guajillo chilies instead since I had them on hand. This is perhaps why the salsa was a little less spicy then I expected. No worries, chopped fresh Serrano’s added on top before topping with the cheese made them perfect. I will say that I have adjusted the recipe to read, 3 Cheese Chicken Cholesterol Enchiladas. 1lb 4oz of cheese plus La Crema! Yeehaw! I actually didn’t use as much as your recipe called for, it seemed to be just so much so I perhaps used 3/4 of the cheese’s, half a cup of the Cotija and maybe 3/4 of a cup of the Crema. Another challenge was getting 16 of these bad boys into a 9×13 pan, I managed 11 on this run. Now, I didn’t exactly measure 1/4 of cup of chicken in each one, so maybe my “Chubby” soft taco was a little of the fat side. LOL Hey! however, your poached chicken instructions were excellent.. I will never bake my chicken breast to make enchilada’s again. The same goes for heating the corn tortilla’s in a pan and putting them wrapped in a clean kitchen towel. They were very easy to roll up and place seam side down in the salsa lined pan for baking. They were excellent and my spouse and I snarfed up almost half a pan to ourselves. I know, we were being little oinks oinks, so good.. Your black bean recipe was perfect. We love black beans and after a disastrous first attempt of cooking beans from scratch, I will find it hard to buy canned beans again due to your excellent recipe. A pot of beans will probably be a stable on the weekend moving forward. I am going to prepare your Fundido, Guajillo and Garlic Mushrooms tonight. I was going to make this as an appetizer with your enchilada’s, but that was a tad ambitious. It will be nice way to watch the PGA Championship this afternoon and prepare this. I only have one question, are the cheese measurements in your book accurate? I am curious. As mentioned, this is the 6th or 7th recipe I have prepared from your wonderful cookbook and you are making me look like a star chef to my dear spouse. For this I thank you most heartily. I have seen a few great veggie sides, that potato Istmena casserole is going to be epic. I look forward to seeing your new publications and on TV when I can. Many thanks!

1. Pati Jinich
  
  Jun 04
  
  Thanks so very much for taking the time to send this very detailed review of the recipes you have been enjoying, so glad you liked them all!! Yes, you are right, I always go a bit over the top with the cheese, I just love it! Good thing you guys can adjust to your liking. Big hugs to you both, keep cooking and having fun 😉
  
Susanna P

May 15

Hi! Do you have a salsa that’s not too hot? My little one doesn’t like hot food. Well at least not yet.

1. Pati Jinich
  
  May 17
  
  Hi Susanna, you can adjust the heat in any recipe by perfectly deveining and seeding your peppers or by using just half of what the recipe calls for. Some salsas, like this one for enchiladas, are perfectly delicious without any hot pepper 😉
  
Sharon Robinson

May 05

I love your meals, keep it up

1. Pati Jinich
  
  May 13
  
  Thanks so much, un abrazo!
  
Susan T

Apr 27

Hi Pati, You have many recipes I will be trying in the near future. But I also wanted to tell you how I started watching your show. Two years ago I was diagnosed with pancreatic cancer. To make a long story short, I was going through 6 months of chemo and like many people had no appetite. So I started watching cooking shows to try to stimulate my appetite. Not only was your show one of my favourites but it worked. I thank you not only for the recipes but also for the inspiration.

1. Pati Jinich
  
  May 07
  
  This is very sweet of you Susan, thanks to you for the kind words and for sharing your struggle with me. Big hugs and my best wishes for your recovery and good health.
  
Dede

Apr 16

Hello there, Mind telling how exactly did you make the shredded chicken?
Did you use chicken thigh or chicken breast? Did you cook it in a pressure cooker?

Hope you reply, thank you

1. Pati Jinich
  
  Apr 19
  
  Hello Dede, I cooked my chicken, not in a pressure cooker, following this recipe for chicken broth http://patijinich.com/mexican-chicken-broth-405/ For my enchiladas I like white meat but you can mix and match your favorites. Enjoy!
  
Claudia Cibrian

Jan 18

Hi Pati! I made these for dinner and we really enjoyed them! My son had a few servings! The only issue I had was that the tortillas got really mushy and became more of a casserole or lasagna than enchiladas. They lost their integrity. Any suggestions to keep them from getting soggy? I use my mother in law’s recipe in the past and know traditionally the tortillas are flash fried prior to sauce but didn’t do that here.

1. Pati Jinich
  
  Jan 23
  
  Hey Claudia, for the corn tortillas to hold in enchilada shape, definitely need to pass them through hot oil before rolling and stuff them 🙂
  
  1. Claudia
    
    Jan 26
    
    Gracias Pati! Will do that next time!
    
Larry and Quetta B.

Dec 26

We enjoy your show so much in how you travel to the source of the foods you prepare but most of all your enthusiasm as you prepare them!

1. Pati Jinich
  
  Dec 26
  
  Gracias Larry and Quetta 😉
  
Henrietta Boldery

Dec 25

I love watching your show and your recipes look yummy and I love your enthusiasm when making your recipes so it’s inspired me to try venturing in trying some you make them seem so easy I love to cook so I’m always looking for new idea’s thank you.

1. Pati Jinich
  
  Dec 26
  
  Thanks to you Henrietta, so glad you have been tuning in and having fun 🙂
  
Deb

Dec 07

These are the best red sauce enchiladas I’ve ever had and I made them from this great recipe (and btw I live in Southern AZ so have access to many authentic Mexican restaurants)! I used a little less crema because I find it rich, but other than that made both the enchiladas and the colorado sauce as noted. Cooking the colorado salsa definitely improves it.

Thank you for this great home cook recipe!

1. Pati Jinich
  
  Dec 28
  
  Yay, gracias for the awesome review Deb, un abrazo!
  
Karen Schumacher

Nov 22

Another Pati Recipe that I will have to make over and over. My husband repeatedly requests so many of your recipes: the Cowboy Beans, the Blissful Corn Torte, Nana Jose’s Flourless Chocolate Pecan Cake, the Veggie Loaded Lasagna, and now these enchiladas! All are winners.

The local tortilla factory has been on strike so I substituted tostadas, layering alternately in two small round casseroles – sauce, tostadas, chicken, then the crema and cheeses on top. It was fantastic. I used your Mexican Chicken Broth recipe for the shredded chicken, another that I make all the time ; )

Thanks, Pati

We should have regular tortillas next time.

1. Pati Jinich
  
  Dec 28
  
  So glad you guys like my recipes, thank you! If you don’t find tortillas in your area, you can always make your own, here is my recipe 🙂 http://patijinich.com/homemade-corn-tortillas/
  
Anonymous

Sep 19

that recipe looks delious

1. Pati Jinich
  
  Oct 04
  
  Thank you!
  
Mary Harris

Aug 30

Sounds yummy and fun.

1. Pati Jinich
  
  Sep 18
  
  I hope you give this recipe a chance Mary 🙂
  
Henry

Jun 24

Hi Pati!
I have thoroughly enjoyed watching your show this past year. During a time of uncertainty and isolation with the pandemic, watching you cook and exploring Mexico with you on your show has been absolutely therapeutic. My husband and I got your book, “Pati’s Mexican Table,” earlier this year and are determined to cook every recipe! Pati, everything is out-of-this-world amazing!

Now, onto the Three-Cheese Chicken Enchiladas. We made these last night and were both speechless about how good they were. I think these are the best enchiladas I’ve ever had. We followed the recipe exactly. We picked up all of the cheeses from one of our local Mexican markets. We will absolutely be making these over and over again.

Thank you for such a great recipe. Thank you for opening our eyes more to Mexican cuisine. Thank you for being an absolute joy to watch. Can’t wait to get your new cookbook this fall!!

Kindly,
Henry

1. Pati Jinich
  
  Jun 28
  
  Thanks so much Henry for so much kindness, you seriously made my day! So glad you are cooking through the book and enjoying the recipes. Big hugs to you and your husband 🙂
  
Stephanie

Jun 08

Can you make these ahead of time?

1. Pati Jinich
  
  Jun 09
  
  They are much better when done right before eating them Stephanie 🙂 But I understand it is a lot of work, so if necessary, you can prep them the day before without baking them, keep them in the fridge and then bake before you are ready to serve. Enjoy 😉
  
Amanda

May 22

This was so good! Love your recipes, love your show, love your website, love that you share all the recipes from your show on your website!!! Thanks for being awesome Pati!!

1. Pati Jinich
  
  May 23
  
  Thanks to you Amanda for your love and kindness 😉
  
Norma Mendoza

May 21

I loved it. Followed your instructions and they came out delicious, thank you Pati !

1. Pati Jinich
  
  May 23
  
  My pleasure! So happy you enjoyed these enchiladas Norma 🙂
  
Joe Strunk

May 17

Pati My wife and I enjoy your show and purchased your cook book. I made the chili rellenos with the red sauce and the Mexican rice. First effort with rellenos. It was amazing! Mmmmm! 😎

1. Pati Jinich
  
  May 23
  
  So glad you got the book and you are having fun cooking the recipes Joe, yay!
  
Kim Wade

May 15

Anything you cook, i do believe will be delicious!!!! You could make shoe leather taste awesome!!!! we are totally gonna make this!

1. Pati Jinich
  
  May 23
  
  Haha, thanks so much Kim! Hope you like the Enchiladas 🙂
  
MARTA E. VERA-ZAMUDIO

May 15

Hola Paty!
Love the enchiladas recipe. For the veggans in the house, what Mexican vegetable stuffing would you suggest instead of the chicken?

1. Pati Jinich
  
  May 23
  
  Maybe a mixture of corn and poblano rajas? Mushrooms or beans are always good as well, enjoy Marta!
  
Anita Lamas

May 06

I’m making chicken enchiladas today. This recipe sounds delicious.

1. Pati Jinich
  
  May 10
  
  Hope you enjoyed the Enchiladas Anita, thanks!
  
Lilian Carrera

May 06

Hola soy Lilian me gusta mucho sus programas y he cocinado unas cuantos recetas las enchiladas son deliciosas soy de Guatemala pero Vivo en Toronto Canada y mi esposa John es canadience y la facina nuestra cocina tengo q’ poner los chiles picantes con medida sus jiras me facinan los mercados y tengo 3 hijas pienso q’ cuando hace sus entrevistas con grupos de familias y la malloria de ellos no hablan ingles deveria de hablar mas Espanol eso es lo q’ veo en los videos

1. Pati Jinich
  
  May 10
  
  Muchisimas gracias por tus comentarios Lilian, eres muy amable. Saludos hasta Toronto 🙂
  
Manny Lopez

May 03

Pati definitely enjoy your show and love seeing your recipes. Looking forward to the fall season . Saludos y un fuerte abrazo.

1. Pati Jinich
  
  May 07
  
  Thanks so much Manny, show will premiere mid September, yay! Saludos de regreso 😉
  
LOUISE FRY, blfry65@gmail.com

May 02

Hi Pati, I have only watched your show once. when you showed some unusual sauces, I have ordered you book and are hoping they are in it. I have made my my on enchiladas and refried beans for over 50 years, but am anxious to try the way you make yours as it is a little different.. If I know when to watch your next pbs show I will do so.

1. Pati Jinich
  
  May 07
  
  Thanks so much Louise, so happy you are going to give my enchiladas I try, fingers crossed! To find out about the show, check your local listings on PBS and Create.
  
SARA Sims TOUCHARD

May 02

I look forward to making the Three-Cheese Chicken Enchiladas. I find that I am putting more Mexican influences into my south Louisiana cooking. Thank you, especially, for all of the looks into Mexico’s history and people in the various areas. You are a joy to watch. AND What a handsome family you have!

1. Pati Jinich
  
  May 10
  
  You are incredible kind Sara, thanks so much for reaching out. Hope you will enjoy the Enchiladas, abrazos!
  
Liz

May 01

Look so delicious but can’t have red sauce.
Any enchilada recipes with green sauce /tomatillo?

Thank you

1. Pati Jinich
  
  May 07
  
  Yes! I have many here on the website, but here is this one for you to start, enjoy Liz 😉 http://patijinich.com/enchiladas_in_a_green_tomatillo_sauce/
  
Angie

May 01

Excelente y muy ricas

1. Pati Jinich
  
  May 07
  
  Que bueno que te gustaron Angie!
  
Gloria

May 01

I like to add onions inside and outside the enchilada. Sometimes add chili con carne. (no beans) before I add cheese.

1. Pati Jinich
  
  May 11
  
  Yes, yummy! That sounds like a great idea Gloria, thanks for sharing 🙂
  
Laura.😋🌵

Apr 30

Super never used cheeses. Will do and try with green sauce tks so much.

1. Pati Jinich
  
  May 11
  
  Awesome Laura, thanks!
  
Lucia Donahower

Apr 30

Patient
Congratulations on your up coming cook book! I will look for it.
The enchilada recipe sounds delicious. Muchas gracias!
Lucy

1. Pati Jinich
  
  May 11
  
  Thanks so much Lucia, hope you will try these enchiladas soon 😉
  
Rosa Soto

Apr 30

I will be cooking this an serving to our son who will be dinning with us this coming Sunday. His leaving in the Navy to serve in the Reserves for a month . I won’t be seeing him for “Mother’s Day” so thank you for this delicious recipe. Ok TKS

1. Pati Jinich
  
  May 11
  
  Hope your son liked the Enchiladas Rosa! Un abrazo to both of you 🙂
  
Carmem De Leon.

Apr 30

I tried them the other evening. My family loved them. They were very easy to make. I will surly fix them again. I really enjoy seeing your episodes. My mom’s family is from San Miguel Allende. I’ve been to Guadalajara before with my parents when we visited with my grandparents , it’s a beautiful city.

1. Pati Jinich
  
  May 11
  
  So glad you guys enjoyed the Enchiladas Carmen. Un abrazo para toda la familia 🙂
  
velia

Apr 30

Nada como unas ricas enchiladas hechas en casa. Gracias por traer a este país l nuestra cultura y riquísima comida MEXICANA!

1. Pati Jinich
  
  May 11
  
  Que amable Velia, mil gracias! Un abrazo fuerte.
  
Judith Fernandez

Apr 30

I add about 1 Tbs grated or 1 slice of cheese on top of the chicken then roll. I also make lazy enchilada casserole. Same ingredients just layer up like lasagna.

1. Pati Jinich
  
  Apr 30
  
  Sometimes I do the same! 😉
  
Sandra V

Apr 30

Yo le pongo el queso asadero adentro de la tortilla con el pollo y luego lo de mas arriba y salen super ricas!

1. Pati Jinich
  
  Apr 30
  
  Ay si, que rico Sandra! Mientras mas queso mejor! 🙂
  
Mary Wujcik

Apr 30

When do you use the Oaxcaca & asadero cheeses? The directions say to use the cotija cheese on the top before you bake it, but there are no instructions on using the other two. It sounds really delicious & I’m looking forward to trying it! Thanks!

1. Pati Jinich
  
  Apr 30
  
  Hey Mary, you add the grated cheeses (Oaxaca, asadero, Munster, your choice) before the Cotija and then bake, like it says in the instructions “Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.” Hope you will enjoy these enchiladas! Un abrazo 😉
  
2. Benita
  
  May 09
  
  Hi Pati, looking for a Chile sauce recipe for camerones a la Diabla. Have tried many and have not been happy. I believe your Chile Colorado recipe may work?
  
  Thank you,
  Benita
  
  1. Pati Jinich
    
    May 10
    
    Yes Benita, I think that is a great idea, let me know how you like this sauce paired with shirmp 😉
    
Fanny

Apr 30

Cinco de mayo is coming up and I have enchiladas on my mind. Thank you for this easy recipe which I will try on May 5th!!

1. Pati Jinich
  
  Apr 30
  
  Perfect for Cinco Fanny, enjoy!
  
Ida Garcia

Apr 30

Hello Pati, Love, love your show.
I have always fried my tortillas in oil first before filling them for enchiladas. If I don’t the enchiladas (salsa/sauce added) disintegrate after heating in the over. I would be interested in your comments.

Thanks,
Ida

1. Pati Jinich
  
  Apr 30
  
  Hey Ida, thanks for reaching out. I sometimes also fry the tortillas before rolling the Enchiladas, like in this recipe here http://patijinich.com/sanborns-swiss-chicken-enchiladas/ but if the tortillas are sturdy enough, warming them up is more than enough in my experience. Un abrazo!
  
MaryAnn Gillis

Apr 30

Delicious!!

1. Pati Jinich
  
  Apr 30
  
  Yay!
  
Lucy soriano

Apr 30

I always watch show I’m Puerto Rican and the especially when go Oaxaca Mexico. Just love it thank you

1. Pati Jinich
  
  Apr 30
  
  Thanks so much Lucy for tuning in, so glad to read you are enjoying the show. Stay tuned as I am in Jalisco, Mexico filming the next season that will premiere early in the fall, hope you will enjoy it as much! Un abrazo 😉
  
David Kaatz

Apr 30

Thank you for this simple recipe for a lunch or dinner. It was very easy to prepare for my family .

1. Pati Jinich
  
  Apr 30
  
  So glad you liked it David 😉
  
frederique jennette

Apr 30

This looks so inviting, I will try it very soon.
Good luck with your forthcoming series and book!

1. Pati Jinich
  
  Apr 30
  
  Thanks so much Frederique, very sweet of you 😉
  
Edward Contreras

Apr 30

Let Pati know if she needs someone to sample her please call me!!!

1. Pati Jinich
  
  Apr 30
  
  Haha, thanks Edward!

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