Chicken Noodle Enchiladas Recipe


Chicken Noodle Enchiladas Recipe

This chicken noodle enchilada recipe has been in our family for at least 75 years. We had these enchiladas for any special event and it really was a family affair with everyone helping out in the kitchen. But let's be honest here, this is an Americanized recipe. I don't think any real Mexican would touch this recipe with a ten foot pole! But we liked it and maybe you will too.


  • One whole chicken about 4 pounds
  • 1 28- oz. can of chile sauce
  • 1 8- oz. can of tomato sauce
  • 3 doz. corn tortillas
  • 1/4 cup canola oil or more as needed
  • 1 pound of packaged noodles prepared as directed
  • 1/4 pound of butter
  • About 8 oz. of Monterey Jack cheese shredded
  • About 8 oz. of Cheddar cheese shredded


  • Clean the chicken thoroughly and place in a large pot. Fill the pot with hot water till it covers the chicken. Boil the chicken until the meat is ready to fall off the bone. Let the chicken cool (let it cool in the pot) then pull all the meat off the bones and reserve in a bowl.
  • Read the package instructions for cooking the noodles. When the noodles have been cooked, drain them and place into a bowl and mix the 1/4 pound of butter in with the noodles and reserve.
  • Shred the two cheeses and reserve.
  • Place 2 skillets, just large enough to hold the tortillas, on the stove top. Pour the 1/4 cup of canola oil in one skillet. Mix the chili sauce and tomato sauce together in a bowl and ladle the mixture into the other skillet about 1/2-inch deep. Put the oil on medium heat and the chili sauce mixture on low heat. Now you are ready to assemble the enchiladas.
  • To assemble the enchiladas, from left to right, place the skillet with the oil on the left and the chili sauce mixture on the right. Place a tortilla in the hot oil just long enough to make it pliable, then drain the oil off the tortilla and place it into the warm chili mixture in the other skillet. Cover the tortilla with the chili mixture then drain most of it off and place onto a platter. Then fill the prepared tortillas with the noodles and chicken, fold up and place on another platter with the seam side down. Continue this procedure until all the tortillas have been filled.
  • Refill the oil and chili mixtures in the skillets when they get low. If you have someone to help you, one person can do the skillet procedure and another person can fill the enchiladas with the noodles and chicken. Do not overfill. This will make 36 enchiladas.
  • As you finish, you can stack the enchiladas by putting a sheet of wax paper between each row as you stack them up on the platter. It makes it much easier to get them off when ready to serve.
  • To serve, heat up the remainder of the chili sauce, place one or two enchiladas on a plate, cover with the warm chili sauce and sprinkle the top of the enchiladas with the shredded cheese mixture.

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