Ever wonder what your enchiladas are missing? What will make them THAT much better? I have the secret right here! My Aunt Diane actually let me in on this tip of hers. This little secret adds that perfect crunch and extra flavor to the enchiladas!

Boil your chicken in seasoning until cooked through. I used Boyd’s Poultry Seasoning but you can use whatever you like, even just salt and pepper.

All I had in the fridge was onions but I would have chopped jalapeno and bell peppers as well. The more veggies, the bigger the flavor. 

Saute onions in olive oil and add a little salt and pepper. If you would like, adding in some spices would give the veggies and chicken an extra kick. I would recommend any chili powders. 

These are the two cans I used. The tomato sauce I tossed in with the onions once they were opaque. 

Are you ready for the big secret?!

Fry your tortillas in olive oil on each side for about a minute!

Let them get golden brown like this. You want them to be a little crisp but not so crisp they can’t roll. This gives them that perfect restaurant style taste.

Add the shredded chicken to the tomato sauce and onions. 

If you like a more juicy mixture go ahead and add another can or half a can to this mixture. 

Add a good amount of chicken and roll up the tortilla to the shape of an enchilada. Repeat this until you finish your tortillas or chicken. 

In the end I had this much chicken leftover and I made 8 large enchiladas and 5 regular ones. So if you were using regular sized tortillas you could probably make about 20 enchiladas with the amount of chicken leftover.

All the enchiladas fitting in the dish.

Pour the enchilada sauce over the enchiladas. I used one can but two would have been even better! The more sauce, the more flavor! Throw as much cheese on top as you like. 

Bake in the oven for 10 to 15 minutes. You just need the cheese to melt and the sauce to warm up.

I hope you loved this little secret to enchiladas! You can of course do this with any enchiladas, beef, pork, cheese and chicken. This is how my family has always made them and we love them this way! My favorite thing to do is add in different vegetables to make it that much better. As side dishes we made zucchini, refried beans and rice. We just planted a garden in a backyard with the herbs and vegetables we use most often. So far the zucchini and squash are growing nonstop! If you would like to see a post of our DIY garden let me know what you would like to know and any questions you have! Thank you guys so much for reading along. Can’t wait to catch the wave with y’all next time 🙂

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Quick Chicken Enchiladas

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 18 enchiladas


  • 2 Chicken Breasts

  • 1 can Diced Italian Tomato

  • 1/4 Onion

  • 20 Corn Tortillas

  • olive oil

  • 2 cans Green Enchilada Sauce

  • 1/2 cup Mexican Shredded Cheese


  1. Preheat the oven to 350 degrees F.

  2. Begin by boiling your chicken in salt water and adding in any seasoning you have. I used a Boyd's poultry seasoning but you can also just stick to salt and pepper.

  3. Then chop 1/4 of an onion and sauté it in olive oil.

  4. This is the secret to the recipe! Meanwhile begin frying your tortillas in olive oil. Just a 1/4 cup or so of olive oil in a pan will do. Fry the tortillas on each side for about a minute or until they are golden. Set each tortilla on a paper towel to let the oil drain out.

  5. Once your chicken is cooked through, strain your chicken and let it cool.

  6. Add the can of tomatoes into the pan with the onions.

  7. Shred the chicken and add it into the onion and tomato mixture. I like a drier filling but if you prefer a little more juice go ahead and add in another can of tomato. Note that it will cook down a little.

  8. Take the chicken mixture and add it to each tortilla. Roll it up and place in a casserole dish. Repeat this until finished with chicken and tortillas.

  9. Pour two cans of enchilada sauce over the enchiladas and add shredded cheese.

  10. Lastly, put in the oven for 15 minutes. You just need the cheese to melt and the sauce to get warm.

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