Jul 13 2026
Restaurants›Santacafé›Enchiladas Recipe

Enchiladas Recipe

Inspired by Santacafé
Time1h
Serves4

Green Chile | Organic Chicken | Cilantro Rice

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.

Enchilada Filling

Cilantro Rice

Enchilada Assembly

Method

Prepare the Chicken Filling

  1. 1

    Cook the Chicken

    In a pot, boil the chicken breast until fully cooked, about 15-20 minutes. Shred the chicken and set aside.

  2. 2

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.

  3. 3

    Combine Filling Ingredients

    Add shredded chicken, diced green chiles, cumin, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.

Prepare the Cilantro Rice

  1. 4

    Cook the Rice

    In a saucepan, combine rice and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice is tender.

  2. 5

    Flavor the Rice

    Once the rice is cooked, fluff it with a fork and stir in chopped cilantro, lime juice, and salt to taste.

Assemble the Enchiladas

  1. 6

    Fill the Tortillas

    Preheat your oven to 375°F (190°C). Take a corn tortilla, add a couple of tablespoons of the chicken filling and some cheese, then roll it up tightly.

  2. 7

    Arrange in Baking Dish

    Place the rolled tortillas seam-side down in a greased baking dish. Pour green enchilada sauce over the top and sprinkle with remaining cheese.

  3. 8

    Bake

    Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.

  4. 9

    Serve

    Serve hot with a dollop of sour cream and a side of cilantro rice.

More from Santacafé