Enchiladas a la Gringa


When it comes to Mexican food, I’m totally lost. I’m more literate in Italian cooking, but I realized that they are both very similar in spirit – focusing on comfort foods, made from fresh ingredients, and meant to be served family style. Yes, for this recipe I use a few short cuts, but these enchiladas taste pretty authentic to me!



16 Small Corn Tortillas

1 Rotisserie Chicken (with juices)

1 Lime

1 1/2 Cups of Corn

1/4 Cup Queso Fresco

1 Cup Shredded Mozzarella

1/8 Cup Chopped Cilantro

I Can (4 ounces) of Diced Green Chiles

1  Can (19 ounces) of Las Palmas Green Chili Enchiladas Sauce

1/2 Tablespoon of Both Salt and Pepper

1/4 Tablespoon of Cayenne Pepper


The biggest time savor to this recipe is grabbing a pre-cooked rotisserie chicken from the grocery store. It’s already cooked, super tender, has tons of flavor and no one has to know! Just pull apart the whole chicken removing any fatty bits and skin. Make sure the pieces are  bite size.


Add chopped cilantro, canned green chiles, corn (fresh or canned works), the juice of one lime, salt, pepper, cayenne and 1/2 cup of the juices from the chicken. I like to let the mixture sit and marinate for about an hour if I have time – otherwise it’s ready to assemble as is. If the corn tortillas are a little dry or stiff just throw them in the microwave wrapped in a damp paper towel for 15 seconds.


Take the corn tortillas, add a spoonful or two of the chicken mixture, top with a little mozzarella and roll.


Line the enchiladas in a baking dish. A 10×15 dish can hold about 8.


Cover the enchiladas with the green chili sauce. I like a lot of sauce to keep everything moist and fill the baking dish up about half way. I usually I prefer to make everything from scratch, but this canned enchilada sauce is so good I’m sticking with what’s simple.


Sprinkle the top with mozzarella and queso fresco and pop into the oven for 15 minutes at 350 degrees. Remember everything is already cooked – the oven is just to heat everything up and make the cheese all brown and bubbly.


What’s great about this recipe is you can prepare it in advance, and all you have to do it cook it for 15 minutes when you’re ready. I’m no Mexican chef, but I hope you enjoy my enchiladas a la gringa!


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