Tamie’s Fiesta Chicken Enchiladas

by admin

This recipe is an absolute favorite of family and friends!  A really cool thing about this recipe is that the filling and sauce for the enchiladas is the same filling and sauce for my stuffed poblano peppers!  Many times when I cook this recipe I double it – and take half the chicken and sauce and freeze it to make stuffed poblano peppers at a later date.  Or, if it’s for a really big party, just double it and you’ll have 2 similar but completely different entrees!

Tamie's Fiesta Chicken EnchiladasAs you’ll see on the site, I often throw “theme” parties.  When my son Trey returned from Iraq after being over there for over a year, I gave him the choice of “theme” and food….So – we threw a “Three Amigos” party (one of his favorite movies) and, at his request, we cooked the enchiladas!

I know there are easier recipes for chicken enchiladas, but I promise you they won’t taste like these!  I hope you create many great memories for your friends and family with this recipe!

Special Equipment:  The chicken stays very moist if you cook it in a pressure cooker.  Don’t have a pressure cooker?  Then a large dutch oven is fine – but I highly recommend mastering the art of cooking with an old fashioned pressure cooker!


•    2 pound(s) of chicken breasts (you can use boneless, skinless – or use bone in/skin on and just remove both when cooked and cooled)
•    1 box or large can chicken broth (28 to 32 ounces)
•    2 medium or 1 large onion(s),  diced
•    1 small red onion diced
•    4 slices bacon
•    4 cloves garlic, diced
•    2 tbsp. of chili powder
•    1 can Rotel tomatoes (mild or original)
•    2 tbsp. of cumin
•    6 tbsp. of flour
•    6 tbsp. of butter
•    1 can tomato soup
•    1 small can enchilada sauce (mild or medium, you decide)
•    2 cans whole kernal corn or 1 package frozen corn
•    2 small cans or 1 large can diced green chilis
•    8 ounce(s) of Philadelphia cream cheese
•    1 can cream of chicken soup
•    4 cups(s) of Mexican blend shredded cheese
•    1 package large flour or corn tortillas
•    4 tbsp. of olive oil
•    1 salt and pepper to taste


1. In a pressure cooker, heat a little olive oil in the bottom.  Add the bacon and cook for a few minutes to render the fat.  Pat chicken breasts dry, salt and pepper and and put them in the bottom of the pressure cooker to brown for a couple of minutes on both sides.

2. If you don’t have a pressure cooker, just brown the chicken (as above) in a large dutch oven and just cover and cook in that.

3. Add ½ of diced onion (reserve red onion for later) and ½ of the garlic. Mix.

4. Pour chicken broth over breasts. Add cumin and chili powder.

5. Add Rotel tomatoes.

6. Place lid securely on pressure cooker or dutch oven. In the pressure cooker, bring to a high boil and the weight on the lid will “rock.”  Keep on higher heat and cook for 10 to 12 minutes. Remove from heat and let steam dissipate. Remove lid. Remove chicken breasts to cool. Reserve liquid.

7. In a dutch oven, bring everything to a boil and then reduce heat, cover, and cook  until chicken is done.  Don’t overcook the chicken!  Use a thermometer inserted in one of the breasts if you need to.

8. Separate chicken and red sauce.  When chicken is cooled, tear/shred with your hands.  Place in a large mixing bowl.  You’ll finish the red sauce later. (step 15)

9. To make the chicken stuffing, in a large skillet, melt 2 tbl. butter.

10. Add other 1/2 of the onion and garlic. Saute.

11. Add corn and green chilis.

12. Add cream cheese.

13. Add the can of cream of chicken soup.

14. Add this mixture to the shredded chicken.

15. For the red sauce, in another large skillet, make a roux out of 4 tbl each of butter and flour. Cook until the color of peanut butter.

16. Add liquid from cooked chicken a ladle at a time mixing well between each.

17. Add the can of tomato soup

18. Heat oven to 450.

19. Spray a large casserole pan with cooking spray.

20. Prepare the enchiladas by taking a corn tortilla, add a little shredded cheese, add a few tablespoons of chicken filling and roll. Place in casserole dish.

21. Repeat until bottom is covered.

22. Ladle the red sauce over the first layer of enchiladas. Sprinkle shredded cheese on top.

23. Add another layer of enchiladas. When complete, pour the rest of the red sauce on top and sprinkle the rest of the shredded cheese. (Most of the time I use 2 casserole dishes and don’t layer the enchiladas – your choice!)

24. Bake 15 or 20 minutes until bubbly.

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