Originally posted in October 2008, this has been a regular in our household. Brook’s friend Melissa taught her how to make these, and Brook taught me. It’s an extremely flexible recipe, a little iffy on the measurements. It’s one of those recipes that gets better with a little experimentation.


  • Chicken marinated or seasoned however you like (ranch dressing, cumin, salt, garlic powder, taco seasoning, etc.), cut into 1-inch chunks (Last time I made this, I used four large chx breasts and it made enough for 10 enchiladas)
  • Onions
  • Green peppers
  • Beans (refried beans or black beans or refried black beans)
  • Cheese
  • Tortillas
  • Enchilada sauce
  • More cheese


  1. Cook chicken and onions and peppers with seasonings until the chicken is done and the vegetables are on their way to soft.
  2.  Spoon beans into a tortilla and add chicken mixture and a sprinkle of cheese. Roll up the tortilla and set seam-side down in a baking dish. Repeat until you run out of filling.
  3. Pour enchilada sauce over the tortillas. Add more cheese on top.
  4. Bake at 350 degrees for 20 minutes.

5 Responses

  1. This is the second time this week that I have gotten credit for a recipe that isn’t mine. Melissa Taylor, who grew up as a missionary kid in Mexico, taught me to make enchiladas. This is her recipe.

  2. What was the other?

  3. Plum chicken

  4. I made this the other night – easy and tasty! I like how the recipe is so vague – leaves room for making things up. :)

  5. We used to make these all the time – such a dependable recipe. I can’t wait to go back to them when we’re back Stateside!

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