Dinner Recipe: Chicken Enchiladas

By: Sheilah Kaufman

This is a great company main course, but takes more time than most of my recipes. My grown son is always asking me to make it. Sometimes I buy a roasted chicken from the grocery store and use the meat to make this instead of cooking my own chicken. When I have time, I prepare the sauce and freeze it so when I want to make the recipe there is not much left to do.  Hope you love them as much as I do!

I have made this as a kosher version using cheese, and sour cream that are soy based.  Still tastes good!


  • 4 boned and skinned chicken breasts
  • 1 tsp salt
  • 2 tbsp butter or margarine
  • 1 medium onion, chopped
  • 1-2 garlic cloves, chopped fine
  • 4 oz can chopped green chilies, well drained
  • 16 oz can tomatoes, with liquid
  • 8 oz can tomato sauce
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 12 corn tortillas
  • 2 cups grated Monterey Jack cheese
  • 3/4 cup sour cream

Preheat oven to 350 F. Place the chicken in a large saucepan with enough water to cover and the salt. Cook, covered over medium low heat until chicken is done...do not overcook. Remove from the heat and drain. In a medium saucepan, melt the butter and sauté the onion and garlic until onion is soft and transparent, about 3 to 5 minutes. Stir in the chilies, tomatoes, tomato sauce, sugar, and seasoning. Reduce heat and simmer, cover,  cook for 20 minutes.  Remove from the heat. Remove any skin and bones from chicken and cut into strips or pieces. Place a little of the tomato sauce in the bottom of a large oven- proof baking dish. Place a few pieces of chicken in each tortilla along with some grated cheese and a tablespoon or so of sauce. Fold tortilla in thirds and place seam side down in the baking dish. Combine sour cream with remaining tomato sauce and pour over the rolled tortillas, making sure they are well covered. The dish may be assembled in advance to this point and refrigerated or frozen.

Sprinkle the remaining cheese on top and bake at 350 F for 30 to  40 minutes. If baking directly from the freezer, increase baking time to one hour.

Serves 6.

From: Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman available here.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here