Cheese Smothered Chicken Enchaladas

Cheese Smothered Chicken Enchalada-6670

I love Mexican food.  A girlfriend and I went to a local Mexican food restaurant for dinner recently and tried a new item on their menu.  It just happened to be Queso Smothered Enchaladas.  Oh my goodness it was good!  So I decided that I want to make my own, you know, save some money and control the ingredients.  I do want to tweek the cheese a bit, but this was definitely a hit in my house..even for lunch the next day.

The rice is just brown rice and the beans are refried, without butter or oil, just in my skillet.  They were leftovers from a pot of beans that I had made.  I just add a bit of garlic powder and cumin to taste.


  • 2 Tbsp. canola oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth
  • 3 lbs. boneless, skinless chicken breasts
  • corn tortillas
  • 1 lb. velveeta cheese
  • 1 can tomatoes with green chiles


  1. Heat oil in a small saucepan over medium-high heat.
  2. Add flour and stir together over the heat for one minute.
  3. Stir in the chili powder, garlic powder, salt, cumin and oregano.
  4. Gradually add in the chicken broth, whisking constantly to remove any lumps.
  5. Reduce heat and simmer 10-15 minutes, until thick.
  6. At this point you can put your chicken in your crock pot and pour the sauce over the chicken and cook on low for about 6 hours.
  7. OR allow the sauce to cool completely, put the chicken in a plastic freezer bag, pour the cool sauce over the chicken and freeze.  When you are ready, just put the contents of the bag in your crock pot and cook on low for about 6 hours.
  8. Once chicken is done, shred it with a fork.
  9. Cut the velveeta into cubes, place in a microwave safe dish, add the can of tomatoes with green chiles, and melt the cheese in the microwave.
  10. Soften the corn tortillas to your liking.  I dip them in heated oil.  I know this isn’t the healthiest way, but it seems to be the only way I can roll them without them falling apart.
  11. Spoon some chicken into a tortilla and roll, right on the plate.
  12. Spoon the cheese mixture over the top and enjoy.

Note**  This recipe makes a lot of chicken filling.  Use it for tacos and burritos as well.  I’ve got an awesome burrito recipe I’ll be sharing soon and this chicken is perfect for it.


Corbie Lyn


Fajita Roll Ups


These were really good.  This recipe is adapted for the 21 Day Fix diet but can easily be adapted for any other diet.  It tastes so good you won’t believe it’s even a ‘diet’ food.


  • 3 wraps (50 calories each)
  • 1 red of shredded rotisserie chicken (or 6 oz)
  • 1 blue of shredded cheddar cheese (or 2 oz)
  • 1/4 of purple of canned tomatoes with green chiles (or 2 oz)
  • 1/4 of purple of or green…(or 2 oz)
  • 1 green of sliced peppers (or 1 cup)
  • 1 TBSP olive oil


  1. Saute the peppers in the oil until tender crisp.
  2. Mix chicken with the peppers, 1/2 the cheese, and tomatoes and green chiles.  Save the remaining cheese for the tops of the wraps.
  3. Lay out three wraps.  Place 1/3 of the chicken mixture onto each wrap.
  4. Roll up wraps and place in an oven safe baking dish.
  5. Top with remaining cheese and salsa.  I did use salsa verde.
  6. Bake at 350 for 15 minutes.

Enjoy all three.

The 21 Day counts are….1 red, 1 yellow, 1 green, 1 blue, 1/2 purple and 1 TBSP

Corbie Lyn