chicken enchiladas — 3-ways



In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.

There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Varieties include:


a. mushroom béchamel sauce

Enchilada sauce can be whatever you want it to be.

Many people here in New Mexico use Campbell's cream of mushroom soup instead of starting from scratch with mushrooms. I started with a mushroom béchamel sauce without chile for the 1st version with layered corn tortillas, added green chile for the later version.

See this page: mushroom béchamel sauce

b. layered enchiladas with corn tortillas

Marielos like corn tortillas. I don't.

During cooking, the corn tortilla flavor gets into the sauce and pretty much spoils the entire dish for me. But this is how Marielos prefers hers.

A layered enchilada casserole is built with alternating layers of sauce, tortillas, (cheese) and chicken meat several times over. Because the tortillas soften up and fall apart during cooking, this looks (and tastes) very similar to chicken ragout. After all they both have the same ingredients, except for the corn tortillas.

That doesn't look like much on the plate, but it tastes great.  For a better presentation, use  puff pastry shells as with vol-au-vent. Increasing the amount of tortillas will thicken the sauce even more.

I boiled the chicken and used the broth to make green chile chicken soup with Normandy vegetables.


This is what you need for 4 servings:

  • 11 lb. chicken meat, cooked
  • 10-20 corn tortillas
  • 6 cups sauce
  • up to 3 cups melting cheese
    I used mozzarella
Pic19: layered enchiladas with corn tortillas



Pic20: sauce, deep baking dish
Pic21: corn tortilla
Pic22: sauce, tortillas, chicken, (cheese)


Pic23-25: repeat


Pic26-28: finishing up

c. green chile enchiladas with spinach flour tortillas

I made this one for myself, with green ( = spinach & herbs) flour tortillas and extra green chile. The green tortillas are optional. Regular ones will be just as good.

This recipe is only slightly different than the above recipe: larger rolled tortillas and green chile. Corn tortillas can be rolled in the same way, but I find them rather small to work with. Maybe next time.


This is what you need for 2-3 servings:

  • 5-6 flour tortillas
    here: green ones with spinach & herbs
  • 2 cups chicken meat, cooked
  • 4 cups sauce
Pic29: green chile enchiladas



Pic30: sizing the tortillas for the dish
Pic31: chicken
Pic32: green chile


Pic33: sauce
Pic34: rolled tortilla in dish
Pic35: 5 tortillas, extra green chile


Pic36: sauced
Pic37: cheese
Pic38: baked

See what I did with the leftovers in chicken ragout in puff pastry

d. green chile enchiladas with flour tortillas

I had prepared way too much for one meal. I tossed all the leftovers together and rolled a few more tortillas. These two dishes were single meal sized, and went into the freezer for later.

Maybe I should call these burritos. They're a lot bigger than the traditional enchiladas.



Pic39: sauce, green chile, chicken
Pic40: all mixed
Pic41: sauce in dish


Pic42: stuff tortilla
Pic43: 2 rolled tortillas in dish
Pic44: top off with sauce


Pic45-47: chop cheese


Pic48: add cheese
Pic49: more cheese
Pic50: in the freezer



Pic52-54: do this



Pic55-56: do this