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1 cup of Traditional Spaghetti Sauce

1 1/2 cup of water

2 T ground cumin

Stir all together. Do not leave any clumps.


  • 12-14 corn tortillas

  • Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil


4-6 pieces of chicken

  • 1 t diced dehydrated onion

  • 1/2 t minced garlic (more or less to taste)

  • 1 flavor packets of Sazón with Coriander and Annatto (Orange)

  • 1 t of Knorr Tomato Bouillon with Chicken Flavor*

  • Salt and pepper to taste

  • 1 cup traditional spaghetti sauce

  • 2 cups of water

Cook the above together until the chicken is completely cooked and then de-bone the chicken. You will need:

  • 2-3 cups of cooked chicken, shredded or chopped

  • Mixed with:

  • 1 cup of Cream of Mushroom Soup


Normally, I just use any leftover turkey or chicken from when I have used the Spanish Turkey recipe. It is much easier than cooking chicken just to have enchiladas.

I have also used canned chicken, but you need to simmer it at a low boil for about 20 minutes with all the above ingredients to give it the right flavor.


  • 2 1/2 cups grated cheddar cheese (about 1/3 lb to 1/2 if want more)

  • 1 can chicken broth

STEP 1 Cook the tortillas

Warm the oil over medium high heat. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begins to show some air bubbles. Use a metal spatula or tongs to flip it to the other side for a few more seconds. Set the tortilla aside on a flat pan that has paper towels on it to absorb the excess oil until you're ready to use them.

As I make 4 to 6 times the amount shown here. What I do is use a dutch oven or a deep pan and heat up about 4 inches of oil. I use tongs and I do about 8 tortillas at a time. Somewhat like scones or fry bread. You keep the oil hot, keep adding stuff, and as soon as you see the bubbling, you flip it.

If you cook it till it is crisp you will have a tostada...yummy, too. Make sure you just barely cook the tortillas for enchiladas.


Put the enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it. Take one tortilla and carefully dip it into the sauce until it is thoroughly coated.

I add some of the sauce to the bottom of the baking dish, then I did the tortillas, usually 2 or 3 at a time. Then if there is any left, just put it on top of the rolled enchiladas, before you add the cheese.


Lay the sauce coated tortilla in the bottom of a 9x13 baking dish. Place 1 1/2-2 tablespoons of filling (flavored chicken with mushroom soup) down the middle. Fold one side over, then the other side. 

Turn it over seam side down so the tortilla stays closed. Repeat with each tortilla, until you have filled the pan. Depending on the amount of filling of used and the size of the tortilla, you may use between 10-14 tortillas.

HINT: At the restaurant and at the cooking classes I used to teach, there is one mistake that people make over and over again. People tend to want to put too much chicken in the middle. They think, "If I add more meat, it will taste better."

That may be true on burgers, but it does NOT work on enchiladas. An enchilada that is perfect has the right taste combination of cheese, sauce, tortilla, and meat. Trust me...just put a small amount of filling in the middle of the tortilla...small enough that you can easily fold the other two sides over.

If it's hard to fold the sides over or stuff is coming out. You put too much in.


Pour the remaining sauce evenly over all of the enchiladas. If there is some chicken left, just cook some more tortillas, stuff them, and squoosh them into the pan.

Sprinkle the grated cheese evenly over the top. I like cheddar the best, but have used a variety of cheeses.

Now, open the can of chicken broth and pour about 1/2 the can all over the top of the enchiladas. Save the rest to use when you cook rice and add it when you add the water.


Bake in the oven at 350 degrees for 20-30 minutes. Until cheese is bubbly.

Let the enchiladas sit for 10 minutes to cool down before serving.

This seems hard, but once you have done it my way, you will see it really goes very quickly, especially when you use chicken or turkey left over from a previous meal.


Instead of using tortillas that you fry and dip in the sauce. I mix the sauce and turkey together. Then I put a layer of turkey (and sauce) on the bottom on the pan. Then a layer of tortilla chips, then another layer of turkey, then chips.

Just as you would make lasagna. Then I pour broth over the layers and put a layer of cheddar cheese on top.

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