Paul’s Fruit Market’s Chicken Enchiladas


1 chicken or 6 chicken breasts

Enchilada sauce (recipe follows)

¾ cup sour cream

1-tsp chili powder

½-tsp cumin

½ -tsp oregano

½ -tsp salt

¼ cup chopped cilantro (optional) (used 1-Tbsp dried)

½ medium onion, finely chopped

8 flour tortillas (see note)

2 cups grated Monterey Jack or Chihuahua cheese


Place chicken in a large kettle with 3 cups water. Cook until chicken is tender, 30 to 40 minutes. Remove chicken to a platter to cool. Strain stock and set aside (you can use ½ cup in the following sauce then freeze the remainder for later use)

While the chicken is cooking, prepare the sauce.

When chicken has cooled, shred. Add sour cream, chili powder, cumin, oregano, salt, cilantro and onion. Heat tortillas briefly in a microwave (20 sec) to soften. Before rolling, sprinkle each tortilla with the grated cheese before topping with the chicken mixture. Roll to close.

Place in a lightly greased 9x13 baking dish. Pour sauce over enchiladas and sprinkle lightly with grated cheese. Cover loosely with foil and bake in a hot, 350 deg oven until sauce is bubbly and cheese is melted. Makes 10 – 12 enchiladas or 6 – 8 burritos 


Note: use the 6” tortilla for enchiladas and 10” for burritos.


Note: When I made this, I used only two large boneless chicken breasts, using the measurements for the other ingredients listed above. This made 4, extremely well filled, burritos.





Enchilada Sauce

1-Tbsp butter

1-Tbsp flour

½ cup chicken stock

2 – 10 oz cans Rotel Mexican Festival diced tomatoes with lime juice and cilantro

1-tsp chili powder

½-tsp cumin

½ -tsp oregano

½- tsp salt.

In a saucepan melt butter. Add flour, stirring to combine. Add remaining ingredients and simmer until thickened. If sauce becomes too thick, thin with a little more chicken stock

Note: original recipe called for one 15-oz can crushed tomatoes and 1-Tbsp diced green chilies. Also, we didn’t have any oregano.


Wed, 17 Jan 01, Courier-Journal.