Chicken Enchilada Recipe

Our Chicken Enchilada Recipe adds flair to your party

Using a chafing dish, we’ll bake the enchiladas in the chafing pan and transfer them hot to the chafing dish.

Be sure to add some colorful garnish to this dish, including shaved lettuce, chopped tomato, red onion, etc. We keep a small dish nearby the chafer and sprinkle some more on top as the party progresses.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Chicken Enchilada Recipe

12 boneless, skinless, split chicken breasts
Oil for frying
Garlic Powder


1/2 cups of vegetable oil
1 tablespoon lemon juice
1 tablespoon salt
1/2 tablespoon pepper

The Rest

3 cans refried beans
24 - 8” tortillas
3 cans Cream of Chicken Soup, no water
3 cups sour cream
8 cups shredded cheddar cheese
5 cans enchilada sauce
2 cup chopped green onions
1 cup sliced olives
4 tomatoes, chopped
4 cups shredded lettuce
3 avocado, chopped

Directions for Chicken Enchilada Recipe

1 day before the party, cut the chicken into small pieces and put in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, fry the chicken pieces in a little oil until cooked through. It won’t take long - check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, cover the chicken with foil and set near the stove to keep warm.

Start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

When the chicken is all cooked, combine it with the sour cream and chicken soup.

Have pans ready that will fit into your chafing dish. Spray them well with vegetable release spray. Put a very small coating of the enchilada sauce on the bottom of each pan - just enough to coat it. Set aside.

Build the enchiladas individually. Lay one out, spread some refried beans right down the middle in a 1” wide stroke, spoon some chicken mix on that, then sprinkle on some cheese. Roll the enchilada closed, and place it seam down on the chafing pan. Fit in as many as you can without putting one on top of the other.

Now pour the remaining enchilada sauce on top, then add some chopped onions and olives, and more cheese.

TIP: If you are making these ahead of your party - cover each pan with film and refrigerate now. Or, carry on to bake and serve.

Into a pre-heated 350° F oven, bake the pans for 30 minutes - just enough to heat them through.

TIP: If your party will go on for a while, bake one pan at a time and serve a “fresh” one as needed.

Out of the oven, then carefully cut across each one tortilla, making it easy to pick up with a toothpick or serving spoon - unless this is a sit down party and each guest will have one enchilada. Cut carefully, especially if you are using disposable aluminum pans.

Put the cooked pan into the chafing dish - then garnish with the lettuce, tomato, avocado, etc. We also have a dish of sauce nearby, and always a bottle of hot sauce.

Remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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