• About
    • Meet Kristin
  • The Book
  • Podcast
  • Blog
    • Turquoise Table Stories
    • Recipe Collection
    • 5-Day Meet Your Neighbors Challenge
    • Conversations
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • About
    • Meet Kristin
    • Meet the Team
  • Start Here
  • Join the Community
  • Register Your Table
  • The Book
  • Podcast
  • Blog
    • Turquoise Table Stories
    • Suppers for Sharing
    • Recipes
    • Conversations
  • Media
  • Speaking
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

The Turquoise Table

Kristin Schell

  • Start Here
  • Register Your Table
  • The Community

in Dinner· Recipe Collection

Ouise’s Homemade Chicken Enchiladas

This page may contain affiliate links.

annas-enchiladas

Here’s a crowd pleaser from the recipe collection of one of my dear friends.  She was generous enough to share her chicken enchilada recipe with me during the recipe contest.  The entire family gobbled these delicious enchiladas up like we had never had Tex-Mex before.

I doubled this recipe so each of my hungry clan could have two enchiladas, but Husband says I need to triple it next time.  😉

Ouise’s Homemade Chicken Enchiladas

(Makes 6 enchiladas)

2 large bone in chicken thighs

3 cloves of garlic

1 tsp herbs de provence

1/2 cup white onion, chopped

1 Tbs cilantro, chopped

1 tsp salt

1/2 cup salsa verde

3/4 cup heavy whipping cream

6 corn tortillas

1 cup Monterrey Jack cheese, grated

Steps:

Fill pot with enough water to cover chicken.  Add garlic cloves and herbs de provence.  Boil chicken uncovered until cooked through.  Don’t overcook the chicken! Set chicken aside.

In a bowl mix the onion, cilantro, salsa verde and salt.  Cut chicken from bones (save bones for making broth – put in freezer) and cube or shred the meat.  Add to mixture and toss until well combined.

In a saucepan warm the heavy whipping cream.  Add tortillas, one at a time, coating with cream.  Roll chicken mixture in tortilla.

Add enchiladas to pyrex dish.  Sprinkle with cheese and pour remaining cream on top.

Bake at 300 degrees for 10 – 15 minutes.  Serve with black beans and rice.

  • Share
  • Tweet
  • Email
  • Print

Filed Under: Dinner, Recipe Collection Tagged With: chicken enchiladas, homemade enchiladas, salsa verde

« Bouillabaisse
Four Seasons Chocolate Ginger Cookies »

Comments

  1. Earthmamma cooks says

    at

    Fantastico! Now we’re talking (and cooking). This looks so good!

  2. thehungryengineer (april) says

    at

    Sounds pretty tasty – we love our tex-mex around here 🙂

  3. Reeni says

    at

    These look positively delicious!

  4. Mrs. Kravitz says

    at

    So what salsa verde recipe did you use/buy?

  5. Mrs. Kravitz says

    at

    Also would love to know which corn tortillas you prefer. I always have a hard time getting mine to stay in one piece when I cook with them and hence, I always have enchilada casserole instead of real enchiladas…..

Meet Kristin

Welcome! I'm so glad you're here.

I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

I hope you'll join us!

About Kristin

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

The Book

Buy Now

The Podcast

The Turquoise Table Podcast with Kristin Schell

Listen Now

Join the Movement

  • Start Here
  • Join the Community
  • Register Your Table
  • Your Tables

Subscribe for Updates

Quick Links

  • Media
  • Contact
Happy Easter from my peeps to yours! 🐣🕊 Happy Easter from my peeps to yours! 🐣🕊
Mom’s weekend & two crashers. ➡️ Mom’s weekend & two crashers. ➡️
January 1, 2022! Please eat your black-eyed peas. January 1, 2022! Please eat your black-eyed peas.
The man. The myth. The legend. #24 🍾🥂🤵🏻‍♂️👰🏻‍♀️🤍
December 💚🎄♥️ Fa la la la la December 💚🎄♥️ Fa la la la la
And so it begins… 🎄🎅🏼⭐️ #christmas And so it begins… 🎄🎅🏼⭐️

#christmasaffair #tradition #merrymerry
Follow on Instagram

Copyright ©2005-2019 Kristin Schell · Site by Design by Insight