Upside Down Chicken Enchiladas

Well I hope everyone is enjoying this glorious weather we are having up here in the north! And now on to Upside Down Chicken Enchiladas….this dish is upside down because, to be honest, I stuff too much into the shell and it won’t fold like a burrito (which is how you are supposed to do enchiladas). So I turned the seam side up so that the stuffing would not fall out.

First is the list of ingredients, then I will tell you what I did with each step and picture. (Let me know if this seems to be easier to follow than me telling you each ingredient at each step)

  • 2 left over chicken breasts (grilled with Mrs. Dash Fiesta blend seasoning on it–but can be what ever you have)
  • 6 flour tortilla shells (I had a soft & hard taco kit so I used the soft tacos out of it; my family won’t eat 12 tacos)
  •  1/2 to 3/4 cup left over rice (again a mix from night before use what ever you have or cook some)
  • 1/2 cup left over sauteed onions and peppers (you could totally cook more if you like them)
  • 1/2 cup shredded cheddar plus another 1/4 cup (separate them or you will use all of it  in mix like I almost did)
  • 2/3 cup enchilada sauce plus more for pouring over at the end (I used about 1/2 cup)
  • cooking spray
  • casserole dish (I used a 2 quart Pyrex dish)

Preheat your oven to 350 degrees

Here are the main characters.

OK here are the rice, onions/peppers, and chicken close up. As you can see I have shredded the chicken, just used two forks and pull in opposite directions or do as I do and use your hands to pull the meat apart. Your call!

Pour in your enchilada sauce and then mix everything together well. Oops, didn’t get a shot of it, but add the shredded cheese at this point as well.


  This is what your mix will look like once the enchilada sauce is added and mixed.


Now I have grouped the placing of the mixture and folding of the shells together. I thought it might be easier to see it all close so that you can get an idea of what needs to be done. Oh and by the way getting messy is part of the fun!!!!


Place a large spoonful of mixture on half of the shell. Then you can use the spoon to help “tuck in” the mixture as you fold over the half of the shell that does not have any mixture on it. Press down firmly.




This is what it should look like, sorry about the shadow in the picture my kitchen lighting isn’t conducive to great photography! Next you want to take a little drop of enchilada sauce and spread it on the shell where the flap is gonna attach, this will help it to stick. Press down firmly and put into the casserole dish.

  The enchiladas will be firmly together in in a 2 Quart dish which will also help them stay together. Next pour your extra enchilada sauce over all the enchiladas and then add your cheese that you set aside and didn’t eat and didn’t put into the mix.


  Bake in oven for 20 to 25 minutes till cheese melted and everything is nice and hot! Serve with shredded lettuce, tomatoes, onions, avocado salad *recipe to come in another instalment more cheese, sour cream, salsa, pico de galo, whatever you want.

You can also do this dish with shredded pork or beef or instead of meat use re fried beans or black beans; add corn instead of rice (*a can of fiesta corn would rock). You can use corn tortillas if you prefer, however I find them to be more difficult when it comes to the rolling up part, they tend to break easier and basically I prefer flour for the texture and taste (hey that just me)

I hope you enjoy this recipe, let me know what you think!



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