If I had to pick only one type of cuisine to eat for the rest of my life, I’d pick Mexican. No doubt. I could live on chips, salsa and queso… oh and guacamole. And I’d be so happy!
But seriously, Mexican food is amazing. My only complaint – when we go out to dinner, I have a hard time picking what I want….and then when the waiter arrives to take my order, I’m usually debating between 4 items and I’m forced to chose. When in doubt, I’ll pick enchiladas. It’s a safe choice. Who doesn’t like meat, veggies & cheese wrapped in a warmed tortilla??
I’ve found a way to make create my own spin on chicken enchiladas — Instead of wrapping all of the ingredients in a tortilla, try chicken. Yes, stuff and roll a chicken breast. It’s a bit different, but it’s darn good…. oh and I also made an enchilada cheese sauce. I clearly need someone to take away my cheese grater. This is the second bechamel cheese sauce I’ve made this week.
Ok, so this is how everything comes together. The filling has veggies, sour cream, cheese and cut up tortillas. On a butterflied and pounded/flattened chicken breast, place a large spoonful of the filling on one side and start to roll. Secure with at least 2 toothpicks. When all of the chicken breasts are ready to be baked, top with the enchilada cheese sauce. Bake for 45 minutes.
This is a bit more of a labor intensive meal than I’d prefer for a week night meal. So it’s perfect for a weekend or if you plan ahead, the chicken can be rolled up a day before and top it with the enchilada cheese sauce right before it’s baked.
Trust me, this meal is well worth the effort! I love all of the cheese (obviously!) and you can still taste the tortillas in the filling. Plus, do we ever get enough chicken in restaurant enchiladas? Heck no! For this recipe – Inside Out Chicken Enchiladas – chicken is the star of the show. 
Ingredients
- 2.5 tbsp Taco Seasoning
- 1 Red Pepper, diced
- 1/2 Onion, diced
- 4 Corn Tortillas, sliced into strips and then cut again. (will look like squares)
- 4 oz can Mild Green Chilis
- 15 oz can Black Beans, drained
- 1 tbsp Cilantro, diced
- 1 cup Sour cream
- 1 cup Shredded Mexican Cheese Blend
- Salt, to season
- Cooking Spray
- 2 10 oz cans Enchilada Sauce
- 6 Boneless, Skinless Chicken Breasts, butterflied and flattened
- 2 tbsp Butter, cut into cubes
- 2 tbsp Flour
- 1 cup Skim Milk
- 8 oz block Monterey Jack & Chedder Cheese, shredded
Instructions
- Pre-heat oven 375 degrees.
- To make the enchilada filling, combine the taco seasoning and the next 8 ingredients in a large bowl. Stir and taste. Add salt if needed.
- Coat a large casserole dish with cooking spray. Pour 1 can of enchilada sauce into the dish.
- For the chicken roll ups - take one large spoonful of the enchilada filling and place it on one side of a chicken breast.Fold over and roll chicken. Secure with toothpicks. Place in the casserole dish. Repeat 5 more times.
- In a sauce pan, add butter & flour. Stir and cook until the mixture is a deep blonde color. Add 1 cup of milk and stir with a whisk. When the sauce has thickened, add the other can of enchilada sauce. Bring to a boil. Turn off heat and stir in half of the Monterey Jack & Chedder cheese. Stir until all of the cheese is melted. Pour sauce over chicken.
- Bake chicken for 45 minutes. Take out chicken and sprinkle the remaining cheese. Return to the oven and bake for 5 minutes. Remove chicken and let it rest for 5 minutes before serving.
These have to be the most creative mexican food dish I have ever seen! I love the spin on enchiladas. Oh and I am always, always, (always!!) looking for new exciting ways to eat my chicken. This is the perfect Friday night meal for us.
Thanks, Sally!! I’ve been a fan of your blog for a long time, but today was the first time I left a comment. I’m so thrilled you came to my little blog and liked my recipe!
I would pick Mexican food, too! And I can never decide because the menu always has 6,000 delicious items/combinations… when in doubt: lots of cheese. and tequila.
This is so creative!!!
P.S. I made your little black bean cakes the other night and they were extra good
Here is our current favorite enchilada recipe:
Spicy Chicken Enchiladas Verde
From Perfect One-Dish Dinners
By Pam Anderson
4 c. shredded cooked chicken (about 3 lg. chix breast halves)
3 ¼ c. salsa verde, divided (you’ll need 2 jars)
3 c. grated Monterey Jack cheese, divided
½ c. chopped fresh cilantro, divided (we used less)
Salt
Pepper
16 corn tortillas
½ medium white onion, thinly sliced. (we sautéed it)
Light sour cream (or non-fat plain greek yogurt) & extra salsa verde, as desired
Heat oven to 400.
Mix chicken with ¾ c. salsa verde, 1 ½ c. cheese, ¼ c. cilantro (we used less, actually, I usually skip it), and salt & pepper to taste. Spread 1 c. salsa in a 13×9 baking dish (we forgot to do this; it tasted great, but the enchiladas did stick to the pan.)
Wrap tortillas in two damp paper towels and microwave until warm (45 seconds). Spoon about ¼ c. chicken filing into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining filling & tortillas. Drizzle enchiladas with 1 ½ c. salsa and sprinkle with 1 ½ c. cheese.
Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 30 min. Remove foil, sprinkle with onion slices and remaining cilantro (we set the onions & cilantro on the table so people could take as much or as little as they wanted).
Serve with sour cream & remaining salsa.
(We assembled the casserole one day and baked it the next day.)
(We also cut the recipe in half and put it in a 8×8 or 11×7 pan)
Thanks for sharing!! I love all and any enchilladas!
Hey Meghan – I know how you feel…I’m usually down to enchiladas or carne asada. And hopefully I didn’t fill up on chips an guac. Very, very clever way to do enchiladas!
That’s my problem too!! I can’t ever get enough chips and salsa… until my food arrives.
I’m the same way as you – if I could only eat one type of food for the rest of my life, it would be Mexican! These look great! Pinning and sharing on Facebook!
Thanks Julie!!
I’m loving this idea…. fun! Thanks so much for sharing at Super Saturday Show & Tell today… I’m so glad you came to party with me!! Please come back again next week
xoxo~ Ruthie
I will!! Your party is on my Saturday list!
I have never seen this before, but I love the idea! Living in Texas we eat Mexican food a LOT! Super excited to add a new twist recipe to my list. Pinning, thanks!
Katie, I bet you get some amazing Mexican food living in Texas. Yum!
Ok I am coming over for dinner! Love this recipe Thanks for linking at Show Me Your Plaid Monday’s!
Anytime, Chandra!!
I love this twist on enchiladas. Great idea to stuff the chicken. I have pinned it. Thanks for sharing on Thursdays Treasures.
Thanks, Christie!! You’re a great host!!
I can tell by the ingredients that this chicken is delicious…but wow what a presentation too. I would love if you would share this dish with us on foodie friday today.
Thank you, Diane!
WOW, these look amazing!
Thanks, Sarah!
Wow! Such a great way to fancy up enchiladas!
Thank you for sharing this at Wednesday Extravaganza – see you there again tonight with more of your deliciousness
Girl, you know how I love my Mexican food! I love this take on enchiladas! We’ll definitely give this one a try.
Mexican food is our weakness!!
Oh Meghan, we MUST be kindred spirits! Chips, salsa, guacamole…..my greatest weakness when it comes to food! I could eat Mexican food every day and not get bored, seriously! I love your version of this awesome Mexican meal!
Thanks, Rachel!! Guess what I’m having for lunch??!! Chips & guac!
Oh, I absolutely love Mexican food. This recipe looks amazing! Now I need to clean the lick marks off of my monitor. LOL
I’d love if you’d come join my How To Tuesday link party, too.
http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-9/
Katie, I’ve been known to lick the monitor too! Thanks for coming by!