Chicken Enchiladas

I made this during the weekday after a long day at work. It was easy to make and Mitchell wouldn't stop talking about how good it was. I used Trader Joe's Enchilada sauce not only because I needed to make a quick meal but also because of how their sauce tastes compared to other brands. I like mine with a strong cumin flavor and this sauce has just that.

1 pound - Ground Chicken 
1 medium - Onion
9 - corn tortilla 
1 can - olives
1/4 cup - chicken broth 
fried eggs
sour cream
cole slaw 
salt and pepper
1 tsp - cumin
1 large bag of  mexican cheese 

1. Coat large pan with oil. Season chicken with salt and pepper.
Brown chicken over medium heat along with the onions. Pour 1/4 cup chicken broth.When it is no longer pink, it's cooked. Sprinkle cumin and garlic powder. Add the can of olives. Mix well and sent aside.

2. We need to soften the tortillas: Heat store bought or homemade enchilada sauce on low heat. While waiting, fry each tortilla on a separate pan for 5 seconds each sides. Then dip it in the sauce. Set aside. Repeat for all 9 tortilla.
Option/Alternate: You can also microwave tortillas for 30 seconds. This will soften the tortillas making it easy to wrap the chicken later. After microwaving, dip it in to the enchilada sauce and set aside.

3. Preheat oven 350 F.  Coat the bottom of one (13 by 9-inch) pans with a ladle of enchilada sauce.

4. Spoon about 1/4 cup of chicken in to tortilla. sprinkle some cheese. and wrap in slowly. Place it on to the coated pan with the seam side down. and repeat until all 9 tortilla are done.  The more packed the dish is the better it will hold the chicken and tortilla.

5. Top with remaining enchalida sauce and cheese

6.Bake for 15-20 minutes.

7.While waiting fry one egg per serving. Put it on top of the baked enchilada dish along with some sour cream and coleslaw 

Homemade Enchilada Sauce:

3 tablespoons vegetable oil
1 tablespoon flour 
1/4 cup chili powder
2 cups chicken stock 
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt


In a medium saucepan, heat oil, add flour. Stir occasionally with wooden spoon. Cook for 1 minute. Add chili powder, cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir with spoon to combine. Bring to boil. Reduce heat to low and cook for 15 minutes. The sauce with thicken. Add more seasoning to taste. 

Homemade Cole Slaw:

1 medium head cabbage shredded
1 carrot, shredded
2 cups mayonaise
1 cup cider vinegar
1/2 cup sugar
3 tablespoon dried minced onion
salt and pepper


1. In a large bowl, combine shredded cabbage and carrots. 
2. Add 2 cups of mayonnaise in a bowl and mix it with sugar, vinegar and dry onion.
3. Pour dressing over the cabbage and carrots. Refrigerate and serve fresh. 


  1. Oh yum! This looks delicious. I've never had it with the fried egg on top.. I'm going to have to try that!

    xo, Yi-chia
    Always Maylee

  2. Thanks Yi-chia! You should try it and let me know if you like it! We actually finished the 9 enchiladas in one meal, Mitchell eating more than half of it. :)


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