Saturday, March 28, 2020

Tortilla Coated Chicken and Cheese Enchiladas

A few weeks ago, I was thinking about chicken enchiladas, but didn’t want the traditional style chicken filling in the tortilla....

Then it hit me.  Pound the chicken thin, and fill with cheese.....a low/no carb lovers dream....then I was like....coat the chicken with ground tortillas!!! (Cause I refuse to jump on the carb haters train!)

After deciding the ingredients that I wanted in the enchiladas.  I wrote them down, and emailed one of my “recipe reviewers” to which I was immediately met with, “there’s no amounts”. Ugh.  I was in phase one of the recipe, once that was understood, she asked when she could come over to help test.  So I placed it on the menu, and invited her over.  While I was making the recipe, she took notes for me, and of course offered suggestions. Here is what we came up with:

Tortilla Coated Chicken and Cheese Enchiladas


  • 4 chicken breasts, pounded very thin
  • 2 cup tortilla chips, crushed
  • Dry enchilada seasoning (see below)
  • 10 oz cotija cheese, grated
  • 8 oz cream cheese, room temp
  • 1/4 cup cilantro, finely chopped (loosely packed)
  • 1 (7oz can) diced green chilies, drained
  • 1/2 cup cheddar cheese, grated
  • 28 oz enchilada sauce


  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp dried cumin powder
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1/4 tsp black pepper
  • 3/4 tsp cayenne pepper (adjust to taste)


  1. Mix together dry enchilada seasoning, set aside.
  2. In a food processor, finely grind tortilla chips. Toss ground chips with 2 tbsp dry enchilada seasoning in a shallow bowl.
  3. Mix cream cheese with cilantro, green chilies, a few pinches of enchilada seasoning, cheddar cheese and 1/2 of the crumbled cotija. 
  4. Place chicken between 2 pieces of plastic wrap and lightly pound chicken until very thin(1/4 inch). Place 1/4 of the cheese mixture on one end of the chicken breast. Roll up breast and coat with tortilla mixture. Continue with the remaining chicken breasts.
  5. Place a light coating of enchilada sauce in the bottom of an 9x13 pan. Place the prepped chicken breast on the sauced pan and spoon a small amount of sauce on top of each breast. Top with cotija cheese. 
  6. Bake in a 350° oven for 15-20 minutes, or until golden and bubbly. 
  7. Serve with rice and beans, if you choose. 

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