Chicken Enchilada

Chicken enchilada is one of those dishes that I make in bulk so it's great for entertaining friends and family. Not only that, I sometimes will make it over the weekend and it will last me several meals throughout the week (assuming my partner doesn't eat all of it first). The preparation and cooking for this dish does take a bit of time, but I promise the end result will all be worth it.

To be honest, I didn't particularly like chicken enchilada when I first had it. I thought it was kind of bland and lacked character. But then I started making it on my own and it was sooo much better than store/restaurant bought. This chicken enchilada recipe will have you loving it so much you'll refuse to buy it out again.


WHAT MAKES THIS RECIPE DIFFERENT?  I think the main difference is the TLC that goes into flavoring the dish. I still use the canned enchilada sauce which gives this dish its signature taste, but I also make sure to season the chicken and content of the enchilada real well to make sure the flavor comes through in the end. The addition of Lan Prik Chili Sauce also gives this dish a warm, flavorful heat you don't normally get in any ol' chicken enchilada. I used just enough of the sauce for a tingle on my tongue, but if you want more of a kick, feel free to use more or even douse the finished dish with it. No judgements here.



  • 2 lbs skinless chicken thighs
  • 1 medium onion, chopped
  • 1 bell pepper, diced
  • 1 cup corn
  • 2 tsp cumin
  • 1 tsp Mexican spice blend
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1 tsp Lan Prik Chili Sauce
  • 1 cup tomatoes, diced (with watery seeds)
  • 1 can enchilada sauce (18 oz)
  • 15 corn tortillas
  • 1 - 2 cups shredded cheese


  1. Boil chicken until tender, about one hour. Shred the chicken and set aside.
  2. Preheat oven to 350°F.
  3. Make the spice blend in a small bowl by mixing cumin, Mexican blend, garlic powder, oregano, and chili powder.
  4. In a large pan over medium-high heat, add a bit of cooking oil and cook onion until tender.
  5. Add bell pepper, corn, tomato, spice blend, and Lan Prik Chili Sauce. Cook for 2 minutes.
  6. Add the shredded chicken and mix well. Set aside the filling.
  7. Coat bottom of a large casserole dish with half of the enchilada sauce.
  8. Warm tortillas in the microwave on high for 30 - 40 seconds. The tortillas will crack and split if you don't warm them up first.
  9. Assemble the enchiladas by placing spoonfuls of the filling onto the tortillas, folding the edges, and placing them seam down into the casserole dish. Top everything with the rest of the enchilada sauce and a sprinkle of cheese.
  10. Bake for 15 minutes until the cheese melts.
  11. Serve with Spanish rice for a complete meal.