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

3.4 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.

Comments

28comments inThree-Cheese Chicken Enchiladas

  1. 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 😉

  2. 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.

  3. 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/

  4. Angie

    May 01

    Excelente y muy ricas

    1. Pati Jinich

      May 07

      Que bueno que te gustaron Angie!

  5. 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! 😉

  6. 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! 🙂

  7. 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 😉

  8. 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!

  9. 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!

  10. MaryAnn Gillis

    Apr 30

    Delicious!!

    1. Pati Jinich

      Apr 30

      Yay!

  11. 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 😉

  12. 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 😉

  13. 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 😉

  14. 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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