Gerry’s Chicken Enchiladas

Some recipes are quick… and some are worth the effort.
Gerry’s Chicken Enchiladas fall into the second category — not the fastest dinner you’ll make, but absolutely one of the most satisfying. Tender shredded chicken simmered in a rich tomato sauce, wrapped in soft tortillas, coated in cream, and baked under a blanket of melted cheddar cheese.

The result? A warm, bubbling casserole packed with bold flavor, creamy texture, and classic comfort-food goodness. Perfect for family dinners, guests, or weekend cooking when you want something truly special.

Why You’ll Love This Recipe

• Rich homemade filling — not dry or bland
• Cream-dipped tortillas stay soft and tender
• Deep tomato-chicken flavor from slow simmering
• Extra cheesy and satisfying
• Makes a full hearty meal for 6 people

Ingredients Explained

Chicken & Base

• Boneless skinless chicken breasts – Lean protein that shreds beautifully
• Vegetable oil – For browning and flavor development
• Onion – Adds sweetness and depth

The Flavor Sauce

• Stewed tomatoes – Body and texture
• Chicken broth – Savory richness
• Cream of chicken soup – Creamy thickness
• Diced tomatoes with green chiles – Mild heat and tang
• Fresh chile peppers (optional) – For spicy lovers
• Green onions – Fresh sharp finish

The Creamy Layer

• Heavy cream – Softens tortillas and adds luxurious texture

Assembly

• Corn tortillas – Traditional enchilada taste
• Cheddar cheese – Melts beautifully and gives bold flavor
• Enchilada sauce – Classic finishing topping

Step-by-Step Instructions

1. Marinate the Chicken

Cut chicken into 1-inch strips and place in a bowl.
Add your preferred marinade (even salt, pepper, garlic works).
Cover and refrigerate for at least 30 minutes.

2. Cook the Chicken Filling

Preheat oven to 350°F (175°C).

1. Heat oil in a large skillet.
2. Add chicken and chopped onion.
3. Cook until lightly browned.

Now add:

• Stewed tomatoes
• Chicken broth
• Cream of chicken soup
• Diced tomatoes with green chiles
• Optional fresh chiles

Bring to a boil, then reduce heat and simmer 20–30 minutes until chicken is fully cooked.

3. Shred & Reduce the Sauce

Remove chicken and shred it.

Continue simmering the sauce until reduced to about 2¼ cups.

Mix:

• Shredded chicken
• ¼ cup sauce
• Half the green onions

This creates a thick filling paste.

Pour the remaining sauce into a 9×13 baking dish.

4. Prepare the Tortillas

Warm heavy cream in a skillet over low heat (do NOT boil).

Dip each tortilla into warm cream — this keeps them soft and rich.

5. Assemble the Enchiladas

For each tortilla:

1. Add about ⅓ cup chicken filling
2. Add about ¼ cup cheese
3. Roll tightly
4. Place seam-side down in baking dish

Top with:

• Enchilada sauce
• Remaining cheddar cheese
• Remaining green onions

6. Bake

Bake uncovered for 25 minutes until bubbly and melted.

Rest 5–10 minutes before serving.

Tips & Variations

Make it spicier

• Add jalapeños or hot sauce to the filling

Make it milder

• Skip fresh chiles and use mild enchilada sauce

Use rotisserie chicken

• Saves time — just simmer sauce 15 minutes

Swap cheese

• Monterey Jack or Mexican blend melts beautifully

Add veggies

• Bell peppers, corn, or black beans work great

Storage & Reheating

Refrigerator

Store covered up to 4 days

Freezer

Freeze before baking up to 2 months

Reheat

• Oven: 170°C / 340°F for 20 min (best)
• Microwave: 2–3 minutes (cover to keep moist)

Add a splash of broth if reheating from fridge.

Gerry’s Chicken Enchiladas

Creamy shredded chicken enchiladas baked in rich tomato sauce and topped with melted cheddar cheese — hearty, comforting, and full of flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 5

Course: Baked Casserole, Comfort Food, Dinner, Main Course

Cuisine: American, Mexican, Tex-Mex

Calories: 718

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 onion chopped
• 1 14.5 oz can stewed tomatoes
• 1 14.5 oz can chicken broth
• 1 10.5 oz can cream of chicken soup
• 1 10 oz can diced tomatoes with green chiles
• 12 small chile peppers diced (optional)
• 1 bunch green onions chopped (divided)
• 1 cup heavy cream
• 6 6-inch corn tortillas
• 3 cups shredded cheddar cheese divided
• 1 10 oz can enchilada sauce

Method

 

1. Cut chicken into strips, marinate 30 minutes in refrigerator.
2. Preheat oven to 350°F (175°C).
3. Heat oil in skillet; cook chicken and onion until browned.
4. Add stewed tomatoes, broth, soup, diced tomatoes with chiles, and optional peppers.
5. Simmer 20–30 minutes until chicken cooked.
6. Remove chicken and shred.
7. Reduce sauce to about 2¼ cups.
8. Mix shredded chicken with ¼ cup sauce and half green onions.
9. Pour remaining sauce into 9×13 baking dish.
10. Warm cream gently and dip tortillas.
11. Fill tortillas with chicken and cheese; roll and place seam-side down.
12. Top with enchilada sauce and remaining cheese.
13. Sprinkle remaining green onions.
14. Bake uncovered 25 minutes until bubbly.

Notes

• For milder flavor, skip fresh chiles
• Rotisserie chicken can be used to save time
• Let rest 10 minutes before serving

FAQs

Can I make these ahead?
Yes! Assemble and refrigerate overnight, then bake.

Why dip tortillas in cream?
It prevents cracking and makes them soft and rich.

Can I use flour tortillas?
Yes, but corn gives authentic texture.

Are they spicy?
Mild by default — heat depends on chiles used.