Three-Cheese Chicken Enchiladas

tortillachickenOaxaca cheese

Three-Cheese Chicken Enchiladas

Three-Cheese Chicken Enchiladas

Enchiladas de Pollo con Tres Quesos

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

5 from 5 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.

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Comments

85comments inThree-Cheese Chicken Enchiladas

  1. 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 😉

  2. Sharon Robinson

    May 05

    I love your meals, keep it up

    1. Pati Jinich

      May 13

      Thanks so much, un abrazo!

  3. 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.

  4. 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 https://patijinich.com/mexican-chicken-broth-405/ For my enchiladas I like white meat but you can mix and match your favorites. Enjoy!

  5. 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!

  6. 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 😉

  7. 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 🙂

  8. 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!

  9. 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 🙂 https://patijinich.com/homemade-corn-tortillas/

  10. Anonymous

    Sep 19

    that recipe looks delious

    1. Pati Jinich

      Oct 04

      Thank you!

  11. Mary Harris

    Aug 30

    Sounds yummy and fun.

    1. Pati Jinich

      Sep 18

      I hope you give this recipe a chance Mary 🙂

  12. 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 🙂

  13. 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 😉

  14. 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 😉

  15. 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 🙂

  16. 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!

  17. 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 🙂

  18. 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!

  19. 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!

  20. 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 🙂

  21. 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 😉

  22. 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.

  23. 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!

  24. 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 😉 https://patijinich.com/enchiladas_in_a_green_tomatillo_sauce/

  25. Angie

    May 01

    Excelente y muy ricas

    1. Pati Jinich

      May 07

      Que bueno que te gustaron Angie!

  26. 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 🙂

  27. 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!

  28. 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 😉

  29. 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 🙂

  30. 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 🙂

  31. 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.

  32. 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! 😉

  33. 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! 🙂

  34. 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 😉

  35. 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!

  36. 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 https://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!

  37. MaryAnn Gillis

    Apr 30

    Delicious!!

    1. Pati Jinich

      Apr 30

      Yay!

  38. 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 😉

  39. 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 😉

  40. 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 😉

  41. 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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