BonniE !


This is a delicious Mexican dish with a decadent rich cream sauce covering the enchiladas and a topping of monterey jack cheese, garnished with green onions and red pepper slivers. The chicken which is simmered in peppers, onions and spices creates the filling for these enchiladas and is seasoned just right. You won't be able to stop eating with just one! I am pleased to share this recipe with my JAP friends! Enjoy!


★★★★★ 5 votes

makes 12 enchiladas
45 Min
30 Min


  • 2
    pounds of chicken tenders
  • 2
    jalapeno peppers, seeded and deveined, fine chopped. add more peppers for more heat.
  • 1
    large tomato, peeled, seeded, chopped
  • 1/2
    cup white onion, fine chopped
  • 1
    large clove garlic, minced
  • 3/4
    teaspoon salt
  • 1
    teaspoon cumin
  • 1 1/4
    cups chicken broth, or stock
  • 1 1/2
    cups whipping cream
  • 12
    corn tortillas
  • 2
    cups monterey jack cheese shredded
  • 2
    green onions, just the tops, fine diced, garnish
  • 1/4
    cup red pepper slivered, garnish



  1. NOTE: Please read the recipe through before you begin. The chicken takes 45 minutes to an hour to prepare, and it takes about 25 to 30 minutes to bake.
  2. Place chicken tenders in a single layer, 12 inch skillet. Sprinkle peppers, tomato, onion, garlic, salt and cumin, add stock or broth. Heat over medium high heat to boiling, reduce heat to low. Simmer covered until chicken is very tender, about 45 minutes to an hour. Check the broth to make sure seasoning is to your liking.
  3. Remove chicken pieces from the skillet with tongs and shake off the pieces of vegetables. Spread chicken out on a cutting board to cool so it can be handled.
  4. Heat the mixture in the skillet , simmer gently over medium high heat stirring frequently, about 6 minutes. You will need 1 1/4 cups of this liquid. Drain and reserve the liquid and then transfer it to a 13x9x2 inch baking dish.
  5. Now tear the chicken with your hands into coarse shreds. (don't shred with a fork. I save the vegetables and freeze them to add to soups. )
  6. Heat the oven to 375 degrees. Heat the cream in a medium skillet over medium heat until just below boiling. Remove from heat.
  7. I use a pie plate to put my dipped tortillas in so I can fill them with chicken without a mess. Using tongs dip one tortilla in the hot cream until it is limp, a few seconds, remove draining off excess cream, place in pie pan and fill with about 3 tablespoons of chicken down the center of each dipped tortilla. Roll up and place seam side down on sauce in the baking dish. After I have dipped a couple of tortillas, I put the heat on under the cream and turn it to simmer to keep it hot. It makes the tortillas fold easier if the cream is warm.
  8. Repeat with remaining tortillas and chicken. Now pour the remaining cream evenly over the enchiladas.
  9. Sprinkle enchiladas evenly with the cheese. Bake in the 375 degree oven until the sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Don't overcook because it will tear up your tortillas. If you want it more brown than my photo, consider putting it under the broiler the last few minutes. Garnish with green onion and red pepper slivers. Enjoy!
  10. Cook's tip: My husband does not like traditional enchilada sauce. I have found this last week that there are several people on this site who do not like it either. This recipe is for you!

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