Instant Enchiladas


Recipe by Ken Wallich

Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great!

Prep Time: 15 minutes

Cooking time: 20 minutes


  • 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks
  • 1/4 onion, chopped (if you have it)
  • 2 cloves garlic, chopped (if you have it)
  • 1 small can chopped chilies (any kind)
  • Additional ingredients if desired/available (chopped olives, jalapenos, beans)
  • 1 cup shredded cheese (I used cheddar, use what you’ve got)
  • 5-6 Tortillas (depends on the size of your baking dish)
  • Sauce:
  • 16 Ounces (or one can) chicken broth
  • 2 Tablespoons oil
  • 3 Tablespoons flour
  • 3 Tablespoons warm water
  • 4 Tablespoons red pepper (not hot)
  • 1 Tablespoon hot pepper (if desired)
  • 1 Tablespoon garlic powder
  • 1 Teaspoon salt
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon oregano
  • OR a jar/can of store bought enchilada sauce


  • Chicken mixture:
  • Saute onion over medium heat until translucent
  • Add garlic, cook for 1 minute
  • Add chicken, cook for 10-15 minutes, until cooked through
  • Add can of peppers, if you have one
  • Sauce:
  • Mix together flour and water, and stir until fully blended
  • Put dry spices and chicken broth in a pot, cook until warm, stirring to get any lumps out
  • Whisk in flour/water until sauce thickens
  • Cook for about 10-15 minutes on low heat
  • Assembly:
  • Set up an assembly line with Tortillas, sauce, chicken, cheese
  • Spread 1-2 Tablespoons of sauce on tortilla (depending on size)
  • Add chicken and cheese and any other ingredients
  • Fold tortilla, put seam down in a greased baking pan
  • Repeat until baking pan is full
  • Cover enchiladas with remaining sauce
  • Put remaining cheese over the top
  • Put the pan in a 350°F oven for 20 minutes
  • Remove and serve up. Top with cilantro, salsa, sour cream, avocado, if you’ve got ‘em!

via Kencooking