Gringo Enchiladas Recipe

Name: Gringo Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast; 2 medium onions; 8 ounces extra-sharp cheddar cheese; 8 ounces colby-monterey jack cheese; 26 ounces enchilada sauce (I use Old El Paso brand green chille sauce); 20 flour tortillas; 2 tablespoons butter; garlic powder; salt; pepper; chili powder; paprika; cilantro leaf; cumin; dried chipotle powder

Servings: persons

1 lb boneless chicken breast
2 medium onions
8 ounces extra-sharp cheddar cheese
8 ounces colby-monterey jack cheese
26 ounces enchilada sauce (I use Old El Paso brand green chille sauce)
20 flour tortillas
2 tablespoons butter
garlic powder
salt
pepper
chili powder
paprika
cilantro leaf
cumin
dried chipotle powder

1
finely chop 1 onion
2
Saute in heated butter.
3
Add chicken and sort of shred it up in the skillet so it can cook a little faster.
4
Season with all seasonings to taste throughout cooking.
5
cover and let simmer for a little while so the flavors take hold.
6
meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
7
pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
8
Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
9
pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
10
bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

2529

kcal

Calories

Fat

385

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless chicken breast, 2 medium onions, 8 ounces extra-sharp cheddar cheese, 8 ounces colby-monterey jack cheese, and more.

Yes, Gringo Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gringo Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions