Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gerry’s Chicken Enchiladas Recipe
Gerry's chicken enchiladas may not represent the easiest dishes to prepare, but they are very good and worth the extra effort required. This quality-focused recipe prioritizes exceptional results over convenience, making it perfect for special occasions when superior taste matters most. The traditional preparation techniques ensure authentic flavors and textures.
My recipe for Gerry’s chicken enchiladas is not the easiest dish I’ve ever made, but it’s very good! It makes six awesome enchiladas!
Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
30 mins
Total Time:
1 hr 55 mins
Servings:
6
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Ingredients
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
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 ounce) can enchilada sauce
Directions
Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Remove chicken from marinade and shake off excess. Discard remaining marinade.
Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.
Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.
Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9×13-inch baking dish.
Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.
Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.
Nutrition Facts (per serving)
| 718 | Calories |
| 47g | Fat |
| 38g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 718 | |
| % Daily Value * | |
| Total Fat 47g | 60% |
| Saturated Fat 26g | 129% |
| Cholesterol 182mg | 61% |
| Sodium 1408mg | 61% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 6g | 21% |
| Total Sugars 10g | |
| Protein 40g | 80% |
| Vitamin C 240mg | 267% |
| Calcium 560mg | 43% |
| Iron 5mg | 26% |
| Potassium 1048mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
