Kennedy 511 Enchiladas

This is my trade mark. If I were to make one and only one thing for the rest of my life, it would be these Enchiladas. A little known fact is that Jessie and myself more-or-less taught ourselves how to make this during a Colbert Youth summer dinner.

Aprox Prep: 1 - 2 Hours (depending on how may you make)
Cooking Time: 1 Hour


2-3 chicken Breasts, cooked or shredded
10-12  corn or flour tortillas (you want the 8 ish inch ones)
1 chopped onion
2 cans of enchilada sauce (or one big can)
About 3/4 pound of cheddar cheese (or 'mexican mix' or whatever)


This is for about one 9 -13 pyrex pan, this will feed about 5-8 people.

Collect the goods.

 Cook the chicken (either in fry pan or crock pot) and cut in to bite size bits (you can reverse this order, cut, then cook). Cook Onion in fry pan with a little oil, until translucent. Set both aside.

Cooking Chicken and Onions

Spray a pyrex dish with pam.

The assembly line.

In pyrex, place one tortilla. Put some chicken (not too much, you will get the hang of it, like 5-6 pieces), cheese and onion, cover in sauce. Then roll up the tortilla, and press towards oneside of the pan. Continue process until pan is full. At this point cover the top with a generous amount of cheese, and then pour the remaining enchilada sauce over the pan. Then move on to the next pan.

I personally plan to make 2 pans, one with hot enchilada sauce and one with mild. I also normally only put onions in half of the pan for those who are anti-onion. Once assembled, you can freeze the dish, or you can refridgerate until you want to cook it. This meas you can make it when you have time, then pull it out when you need it.

Final Product.

Bake for 30-45 minutes at 350. The big variation in time has to do with how much cheese you put in there. Wait until the sauce is bubbly, or the tops start to dry out.

I normally serve them with beans and rice. If you want to get really fancy, you can serve them on top of a bed of lettuce with some tomato and avocado garnish. And don't forget the Lizano!

If you are like me and Bill, you cannot skimp on the cheese. And we know. We made monster Enchiladas once, with 4 or 5 types of cheese. It was awesome.

I went a little overboard....

So when I made them this past Friday I didn't exactly know how may people were going to show up, so I made extra... and then seeing as I was going to be going to the effort of making that many, I decided to just make a fourth pan and freeze it. Don't worry, I am going to have plenty of enchiladas for a while.