Enchiladas de la Granja (Enchiladas from the Farm)

Cindy DeVore


There was a time when I owned horses and played the fast and amazing sport of polo. During the summers, the grooms who cared for the polo horses came up from Chile. They were great guys, who loved the sport and took excellent care of my horses.

On days when I would visit the farm to go riding or practice on the polo field, I often took lunch to the guys as a thank-you for all their help and care. This was one of their favorite dishes!

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4 - 6


20 Min


35 Min


chicken breasts, organic, boiled and shredded
seasoning mix of 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, or substitute 1 pkg taco mix
1/4 c
1 can(s)
cream of chicken soup, amy's organic preferred
1 can(s)
diced chilies
1/2 c
sour cream, organic
1/2 c
jalapenos, seeded & finely chopped (may substitute sliced in jar)
1 can(s)
enchilada sauce (10 oz)
queso blanco cut in 1/2-inch cubes (velveeta queso blanco preferred) - may substitute 1/2 block pepperjack & 1/2 block cheddar, shredded
flour tortillas

Directions Step-By-Step

Lightly spray a 9 x 14 glass baking dish with cooking spray, and preheat oven to 375 degrees.
Place shredded chicken in a skillet. Add seasoning mix (whether your own or substituted taco seasoning mix) plus 1/4 cup of water. Cook over medium-low heat until no longer watery, mixing and tossing to coat chicken with seasoning. (My photo shows sliced chicken pieces, but if you have the time, shredded chicken is better!)
In a medium bowl, mix cream of chicken soup, diced chilies, sour cream, jalapenos and enchilada sauce.
Place 2 to 3 forkfuls of seasoned chicken into a tortilla, along with 4 cubes of queso blanco, spaced evenly on top of chicken. If substituting shredded cheeses, sprinkle a generous handful of mixed cheeses over chicken. Roll up enchilada and place seam-side down in baking dish. Repeat process with each tortilla until all are filled and rolled.
Pour the sauce mixture from the bowl over the enchiladas, smoothing it into corners, sides of dish, and between tortillas.
Bake at 375 for 30 to 35 minutes. Let stand for 5 minutes after removing from oven. Use a long spatula to separate and serve the enchiladas. Serve with buttered corn, Spanish rice, and refried beans with cheese.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtag: #spicy