Chicken enchiladas for a weeknight dinner? Absolutely! Especially when the tender pulled chicken is paired with homemade, 10-minute enchilada sauce.

I went and did it. I joined a club. But unlike others that I have considered joining, this one I’ll be able to keep up with.

There are lots of options for groups and clubs in the online cooking sphere, and all of them look really interesting. From the Daring Bakers to French Fridays with Dorie, each one offers an opportunity to step out of your comfort zone and try something new. Problem is, I tend to randomly pick my posts, have rather poor planning skills (the fact that the cake featured for my birthday was actually the cake I made for my birthday I considered a small miracle), and I have a teenage angst for group events. Maybe it had to do with always being the last one picked for kickball.

Who am I kidding, I rocked at kickball. 😉

This month, though, I joined the Secret Recipe Club. You are assigned a blog to go sneak about and choose a recipe from. Then, you recreate the recipe and have a full month to have your post ready. That’s the kind of planning I can handle. I’m even typing this up a full week in advance (if only I could become this well organized with all of my posts). I like the idea of hopping about to new blogs I may not have had the opportunity to discover on my own.

Much like the blog I have for this month’s Secret Recipe Club, The Cafe Sucre Farine. It’s a charming little food blog that posts new recipes daily, from desserts to salads. The variety is wonderful and the pictures are great. Chris makes everything look so tasty! She’s even posted a few new recipes since I chose mine that I can’t wait to go back and try (like that chicken yakitori…. mmmm).

I chose to make mouth watering chicken enchiladas, because I am a sucker for Mexican food.

And because it comes with a homemade enchilada sauce recipe, something I love to experiment with. I knew I would be mixing the chicken enchiladas up a bit, using pulled pork instead of chicken, but I was certain that wouldn’t affect the outcome, and it didn’t. Actually, the smoked pulled pork added a great aroma and flavor to the dish. Loved it! The sauce was very similar in flavor to a lot of enchilada sauces I have had and I am happy that I have a recipe on hand for it now. It also made enough to fill a jar, so there were plenty of leftovers.

Chicken enchiladas for dinner? Anytime!

 Homemade Chicken Enchiladas with 10 minute Enchilada Sauce //


Super Delicious Chicken Enchiladas

Homemade Chicken Enchiladas with 10 minute Enchilada Sauce // PassTheSushi.comfrom The Cafe Sucre Farine


  • 1 tablespoon peanut oil
  • 2 small white onions
  • 1 tablespoon dried parsley
  • 1/2 tsp dried oregano
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • salt and ground pepper to taste
  • 2 garlic cloves, minced
  • 1 can tomato sauce
  • 1 small can diced green chilies
  • 2 cups shredded cooked chicken (I used smoked pulled pork leftovers*)
  • 1/4 cup water (if needed)
  • 1 cup monterey jack cheese, divided
  • 1/2 cup reduced fat sour cream
  • 8 flour tortillas (I used whole wheat tortillas*)
  • Ten Minute Enchilada Sauce (See recipe below)
  • 1/2 cup cilantro, roughly minced
  • 1/4 cup green onions, thinly sliced on a diagonal


Preheat oven to 375.

Heat oil in a large non-stick skillet over medium-high heat. Once heated add onions and saute for 5 minutes until beginning to soften, then add next six ingredients and allow to cook for another 1-2 minutes before adding tomato sauce and green chilies. Increase heat until boiling, then reduce, add chicken and allow to simmer for 20 minutes. If it begins to get too dry add water in small amounts.

Add 1/2 cup cheese, maintaining heat until it has melted. Remove pan from heat and stir in sour cream.

Place a scoop of the mixture onto a tortilla and roll. Repeat for each tortilla.

Place each in a 9×13 inch pan sprayed with cooking spray seam side down. After all tortillas have been filled and rolled, pour enchilada sauce over pan and top with other 1/2 cup of cheese. Bake in preheated oven until cheese just begins to brown, about 20 minutes. Allow to cool for 10 minutes and then top with cilantro and green onions.

Ten Minute Enchilada Sauce 



  • 1/4 cup vegetable oil
  • 2 tablespoons self-rising flour
  • 1/4 cup New Mexico or California chili
  • powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • salt, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.



Homemade Chicken Enchiladas with 10 minute Enchilada Sauce //


  1. Woo-hoo! Hello my fellow clubber! These look amazing – I want them for dinner! This is just my second month but I love it : ) Welcome aboard!

  2. I’ve been thinking about joining the secret recipe club too but haven’t done it yet. These are enticing me though. The look so flavorful and I love the sound of that sauce. I usually buy it in a can because it’s so much easier than making it. I am going to try that one!

  3. These look gorgeous – and I’m so glad you posted an enchilada sauce recipe too. I love to make my own sauces so I’ve bookmarked this to try!

  4. Ohhh you made me hungry with those photos! I have never made enchiladas at home… I wonder why as I love them! Great choice!

  5. This is great! I just made some pulled chicken yesterday in the crockpot and I’ve been looking for an easy enchilada sauce. I can’t stand the canned stuff. Thanks and welcome to the SRC!

  6. I love Chris’ blog! Not only are her recipes delicious, but she’s so sweet and vivacious. You picked a great recipe to use. I had eyed those enchiladas myself. Now that I see how beautiful they are, I’m really going to make them.

    I joined the SRC for September and can’t wait to get my “assignment.”

  7. Ooooh, smoked pulled pork. Those look delicious.

    I used to make enchiladas a lot. (Years ago!) I always had a hard time keeping the tortillas from getting soggy in the oven.

    It’s an art, and you’re obviously a great artist!

  8. ooo these look so good. I think the subbing pork for it sounds great. BF makes amazing pulled pork but we make sooo much for 2 of use and there are only so many days in a row i can eat a sandwich. gotta keep this in mind

  9. Your pictures are so beautiful, what a fabulous SRC post!! So glad to see you are in Group C, maybe I’ll be lucky enough to get your blog soon!! xoxo

  10. Ha, like you I wanted to join a club but the commitment…SRC is perfect. I’m a sucker for Mexican food also, I’ll have to try this. I’d love to make my own sauce.

  11. Those look sooooo delicious–and such beautiful photos to boot!

  12. This 10-minute enchilada sauce sounds fantastic and so easy! And, I am with you about joining clubs, my schedule is crazy and so I have problems committing.. haha, maybe this fall when I am less busy. Thanks for sharing!

  13. I’m a sucker for Mexican food too, and I have to try this enchilada sauce – love the pictures!

  14. Yum, these enchiladas look so delicious! They’ve definitely put me in the mood for Mexican food! 🙂

  15. I love enchiladas and yours look perfect! Great selection for SRC!

  16. I have no idea why but i never made enchiladas. Nice work on the SRC. These looks amazing!

  17. These look divine! I love enchiladas, and often make them at home, but I’ve never been able to capture a picture that actually make them look good like yours do! 🙂

  18. RavieNomNoms says:

    How very exciting for you!! These enchiladas look fantastic!! I am drooling over your pictures.

  19. Hi Kita!
    How fun to see these enchiladas “re-invented”! They look fabulous and thanks so much for your kind words about the Café! Love you blog and all of your great recipes and photos!!

  20. Yep … I will be making these soon! Gorgeous and delicious!

  21. Umm… why wasn’t I invited over for dinner?! These look fantastic! I’ve always bought canned sauce so now I’m dying to try this recipe!

  22. Enchiladas are one of my favorite mexican dishes! I love the 10-minute sauce as well because I have found that I really dislike most of the pre-bottled enchilada sauces out there!

  23. Your enchiladas look divine. I love the idea of the smoky pork – so rich and unctuous. Thank you for sharing.

  24. Welcome to group C! The enchiladas sound so good, I will have to get my brother to smoke some pork again soon so I can give them a whirl!

  25. Welcome to the SRC, your enchiladas look delicious! Can’t wait to check out the rest of your blog.

    If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken

    Cook Lisa Cook

  26. I love the SRC! I totally want to join, but I am procrastinating for things to calm down for me. LOL I will enjoy your post in the mean time. The enchiladas look awesome!

  27. Wow, what a great recipe pick. We love Mexican food and substituting pulled pork for the chicken is right up my alley. I have some in the freezer that will be perfect for this dish. It’s so nice to meet you through this month’s SRC.

  28. The sauce on this is such a rich color, it looks amazing! I can almost taste it!

  29. Oh Wow! Those enchiladas look wonderful! I dearly love anything with green chiles 🙂

  30. Oh – YAY Kita! I’m SO excited for you! I’m chomping at the bit for my blog to be 6 months old so I can join the SRC (if they’l have me). GREAT recipe and photos…and your guest blog was amazing!

  31. awesome! I was planning on making chicken enchilada’s tomrw night! I might just have to try this sauce instead of the can of red goo sitting in my cabinet! Welcome to the SRC! It is a lot of fun. I was in group B and had a blast. check out my cake pop featured recipe 🙂

  32. You enchiladas look DEEElich – such a rich looking sauce!

  33. 10 minute sauce, and chicken any leftovers:))
    Looks so good, and absolutely delicious!!! Great photos..just perfect lunch any day of the week!

  34. kimberly (unrivaledkitch) says:

    these look really good. I never make Enchiladas with flour tortillas. Yum

    Your plate and little table mats are very cute. I need to get some good ones for photos. I love the accent they make in your pictures
    cheers 🙂

  35. These enchiladas look amazing! I’m a sucker for Mexican, too – good choice 🙂
    I think I’m going to have to jump in and join SRC – sounds like fun!

  36. Enchiladas are my go to dish at mexican restaurants – I love this stuff especially with a mountain of cilantro! I’ll have to try making my own for once.

  37. I have some pulled pork in the freezer, looks like this is dinner,
    Love the enchilada sauce.

  38. So wish I had these enchiladas for dinner tonight!
    Awesome to be in the Secret Recipe Club with you. Here is my post for September 🙂

  39. I followed your post here from Foodbuzz and was quiet impressed with this post – it definitely looks like something that I would love to try! And I completely understand about the organisation or lack there of to get your posts up regularly and on time … life is just to hectic sometimes.


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