Bobby’s Chicken Enchiladas

Inspiration

Bobby and Matt have always shared a love of Mexican food, and this chicken enchilada recipe has become a favorite at our table. Rich, comforting, and endlessly crowd-pleasing, it strikes the perfect balance between weeknight simplicity and casual entertaining. The creamy chicken filling, green chilies, and generous layer of melted cheese make it the sort of dish that disappears quickly and is requested often.

Adapted from Courtney's Chicken Enchilada Casserole, Sallier's Seasonings Imperial Calcasieu Museum, Lake Charles, Louisiana

Ideal serving moment

Great for a group and better yet, it can be assembled a day ahead, making it ideal for gatherings when you'd rather spend time with guests than in the kitchen. Serve with shredded lettuce and additional sourcream.

Recipe details

Ingredients

• 12 small corn tortillas

• 2 cans enchilada sauce (your favorite brand)

• 1 (8-ounce) can tomato paste

• 1 teaspoon Tony Chachere’s Creole Seasoning

• 1 onion

• 1 tablespoon peppercorns

• 1 teaspoon salt

• 2.5 pounds boneless and skinless chicken thighs

• 1 (8-ounce) container sour cream

• 4 (4-ounce) cans diced green chilies

• 1 jalapeño, seeded and finely chopped

• 1 pound shredded Monterey Jack and Cheddar cheese blend

Equipment

• 9 x 12 inch casserole dish - rectangle or oval

Preparation

Prepare the Chicken

Place the chicken in a large pot and cover with water. Add 1 onion cut in half, salt, and tablespoon of peppercorns if desired. Simmer until cooked through 18-25 minutes, then remove and let cool. Chop or shred the meat.

Tip: Save the cooking liquid to freeze and use later as homemade chicken stock.

Make the Sauce

In a bowl, combine the enchilada sauce, tomato paste and Tony Chachere’s Creole Seasoning. Stir until smooth and fully blended.

Warm the Tortillas

Preheat the oven to 350°F.

Arrange the tortillas on a baking sheet and warm them in the oven for a few minutes as this prevents them from cracking when rolled.

Prepare the Filling

In a large bowl, mix until evenly combined.

• Cooked chicken (chopped or shredded)

• Sour cream

• Green chilies

• Chopped jalapeño

Assemble the Enchiladas

Dip each warm tortilla into the enchilada sauce, coating both sides.

Place a spoonful of the chicken mixture in the center, roll tightly, and place seam-side down in the casserole dish.

Repeat with the remaining tortillas, arranging them snugly in the dish. Note, hands will get messy.

If any filling remains, spread it evenly over the top of the enchiladas. Don't let anything go to waste.

Pour the remaining enchilada sauce over the enchiladas and top generously with the shredded cheese.

Bake

Bake uncovered at 350°F until hot, bubbly, and the cheese is melted and lightly golden, about 30-35 minutes.

Let rest for 5–10 minutes before serving with shredded lettuce and your favorite tortilla chips.

Make-Ahead Tip

The enchiladas can be assembled a day in advance. Cover and refrigerate, then bake just before serving.