Skip Navigation
Search recipes, ingredients, articles, products...
Chicken Enchiladas
Get started!


1 Half Stick (1/4 cup) Land O Lakes® Butter

1 pound (16 ounces) boneless skinless chicken breasts

1 (12-ounce) can tomato paste

2 (14.5-ounce) cans chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons salt

1 teaspoon finely chopped fresh garlic

2 cups shredded sharp Cheddar cheese

1/2 cup frozen corn niblets, thawed

1/4 cup chopped green chiles

12 corn tortillas  

1 tablespoon finely chopped fresh cilantro

 *Substitute 6-inch flour tortillas.

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Melt butter in 12-inch skillet over medium heat until sizzling. Add chicken; cook 15-20 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet; keep warm. Wipe out skillet.

  3. STEP 3

    Add tomato paste to same skillet; whisk in chicken broth until sauce is smooth. Stir in chili powder, cumin, salt and garlic. Bring sauce to a boil over medium-high heat. Reduce heat to low. Cook 8 minutes or until thickened.

  4. STEP 4

    Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well.

  5. STEP 5

    Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil.

  6. STEP 6

    Bake 15-20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.

Tip #1

Read more about this recipe on Recipe Buzz® Blog.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.