Jul 17 2026
Restaurants›Little Tijuana›Enchiladas De Pollo Recipe

Enchiladas De Pollo Recipe

Inspired by Little Tijuana
Time50m
Serves6

Queso Fundido, Jalapeno Cream Sauce, Salsa Roja, Crema Mexicana, Queso Fresco, Rice & Beans

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Enchiladas

Method

Preparation

  1. 1

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Stir in shredded chicken, cumin, salt, and pepper. Cook for 5 minutes until heated through. Set aside.

  2. 2

    Assemble the Enchiladas

    Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with a portion of the chicken mixture, sprinkle with queso fresco, and roll it tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas.

  3. 3

    Add Sauces

    Pour jalapeno cream sauce and salsa roja evenly over the assembled enchiladas. Top with additional queso fresco.

  4. 4

    Bake

    Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

  5. 5

    Serve

    Serve the enchiladas warm, drizzled with crema mexicana and accompanied by rice and beans on the side.

More from Little Tijuana