Joyce’s Cheesy Chicken Enchiladas For a Crowd

Enchiladas out of the oven

For nearly 30 years, a group of us who used to work or hang out at The Pub in Raleigh (now closed) has been going to the beach for a week around Memorial Day. While many of the faces have changed during the years, one thing has remained constant and that is the wonderful food that is prepared during the week.

chicken enchilada

For several years I have only been able to stay a couple of days, and last year I had the pleasure of trying some of Joyce’s most excellent leftover chicken enchiladas for lunch. When I heard she was making them again this year, I asked if she’d be willing for me to post her recipe, complete with photos. Lucky for all of us, she said yes. These enchiladas are fantastic – wonderfully spiced with tons of cheese. And perfect for leftovers the next day!

Ingredients (Makes 8 enchiladas)

Place chicken mixture on tortilla

  • 4 large chicken breasts (3 to 4 lbs.)
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup sliced green onions
  • 1 can ( 10.75 oz.) cream of mushroom soup
  • 1 cup chicken broth (saved from preparing the chicken)
  • 1 cup sour cream
  • 1 can green chilies
  • 4 cups Mexican cheese blend, shredded and divided (3 cups and 1 cup)
  • 1 tablespoon garlic powder
  • 8 flour tortillas (10 inches)


Boil the chicken in salted water until it is tender and the juices run clear. Remove it from pot and let cool. Save 1 cup of the broth. Allow chicken to cool some for safe handling, keeping in mind that if it cools too long it will be more difficult to shred. Cut chicken at 1-inch increments across grain and then shred.

Chop the chicken

Add the cumin and cayenne and mix well. This can be made ahead and refrigerated.

Add cumin and cayenne to shredded chicken

Sauté the green onions in olive oil for 2 to 4 minutes. Add the soup, sour cream, chicken broth, chilies and garlic powder.

Stir in sour cream and chilies

Add 3 cups of the cheese and stir until it melts. Do not boil.

Add cheese and melt

Pour ¾ of the cheese sauce into the chicken mixture and blend well.

Mix chicken with cheese sauce

Preheat oven to 350 degrees F.

Spread a scant amount of the cheese sauce on the bottom of a 10”x14”casserole dishes, saving most of it to top the enchiladas.

Spread cheese mixture in casserole

Warm the tortillas according to the package, fill them with the chicken mixture and roll up. Place on top of the cheese mixture.

Rolled enchiladas in casserole dish

Cover the enchiladas with the remaining cheese sauce and sprinkle with the remaining cup of Mexican cheese.

Sprinkle with cheese

Bake for 30 to 40 minutes or until the cheese is lightly browned. Let sit for 5-10 minutes before serving.

Melt in you mouth awesome enchiladas!

These are great with some picante sauce, jalapeños and sour cream on the side. These go great with guacamole and chips or a black bean salsa.

Serve enchiladas with black bean salad

Thanks, Joyce, for this awesome recipe (and sorry, but I had to share this picture of you hard at work!)

Chef Joyce hard at work!

Bon appétit!

Eat, drink and be merry!

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1 Response to Joyce’s Cheesy Chicken Enchiladas For a Crowd

  1. Pingback: Incredible Pressure-Cooker Black Beans with Turkey Kielbasa | Kel's Cafe of All Things Food

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