Jul 14 2026
Restaurants›Mezcal Tequila Kitchen›Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

Inspired by Mezcal Tequila Kitchen
Time50m
Serves6

Mexican rice, salsa verde, jack cheese, lettuce, pico de gallo, crema

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Ingredients

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Enchiladas

Mexican Rice

Toppings

Method

Enchiladas

  1. 1

    Prepare the Chicken Filling

    In a bowl, combine the shredded cooked chicken with half of the salsa verde and mix well.

  2. 2

    Warm the Tortillas

    In a skillet, heat the olive oil over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until warm and pliable.

  3. 3

    Assemble the Enchiladas

    Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam side down in a greased baking dish.

  4. 4

    Add Sauce and Cheese

    Pour the remaining salsa verde over the rolled enchiladas and sprinkle with shredded jack cheese.

  5. 5

    Bake

    Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Mexican Rice

  1. 6

    Sauté the Vegetables

    In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

  2. 7

    Cook the Rice

    Add the long grain white rice to the saucepan and stir for a couple of minutes. Then add the chicken broth, tomato sauce, cumin, salt, and black pepper. Bring to a boil.

  3. 8

    Simmer

    Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.

Toppings

  1. 9

    Prepare the Toppings

    While the enchiladas are baking, prepare the toppings by shredding the lettuce and assembling the pico de gallo.

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