Texas South Plate Enchiladas

These chicken enchiladas with Spanish rice and seasoned black beans are easy to make and delicious to taste.  Combining influential seasoning of the

Texas South Plate Enchiladas

South Texas desert, with the sauces of Mexico these enchiladas are must try.  Stay tuned for recipes pertaining to the rice and bean side dishes, and the enchilada sauce.

Dependent upon the size of the pan, chicken breasts, and the rolling size the recipe will make 14 to 18 enchiladas.


  • 2 to 3 pounds of trimmed chicken breasts (about 4 thick chicken breasts
  • 3/4 medium red onion diced
  • 2 Pasilla Peppers chopped
  • 1/3 cup sliced Peppadew Peppers
  • 1/2 pound of shredded Jalapeno Gouda cheese
  • 1.5 cups of shredded Mexi-Cheese blend (I used a blend of Monterey Jack, Mild Cheddah, Queso Quesadilla, and Asadero cheeses)
  • Large flour tortillas (quantity will vary dependent upon rolling size and pan size)
  • 48 ounces of your favorite enchilada sauce
  • 3-4 tbsp of kosher salt
  • 4-6 tbsp of garlic powder
  • 2 tbsp of black pepper
  • 2-3 tbsp of ground cumin
  • 2-3 tbsp of ground coriander
  • 1/3 cup of EVOO (extra virgin olive oil)

Preparation Directions:

  • A day in advance (or at least 4 hours ahead of cooking) season the chicken breast and refrigerate)
  • Place spice mix (salt, pepper, cumin, coriander, garlic) in a zip lock bag
  • Poke both sides of each chicken breast with a fork, in multiple locations, and place each in the bag with spice mix
  • Add 3 tbsp of EVOO, seal the bag
  • Mix by tumbling until each chicken breasts are evenly coated, place in the fridge till 1 hour before cooking

Cooking Directions:

  • Preheat your oven to 350-degrees
  • Heat a 1/4 cup of EVOO in a large covered saute pan over medium-low heat
  • Place diced red onion and chopped Pasilla peppers into the pan, mix with the EVOO, sprinkle with kosher salt and let cook until tender (about 5 minutes)
  • Remove the onions and peppers (draining the oil) and set aside
  • Increase the heat to medium, add some EVOO if necessary, sear-brown the chicken breasts until cooked thru (145-degrees, about 8-9 minutes per side)
  • Remove the chicken from the pan and set aside to cool, once cool to the touch shred each breast by hand and place shredded chicken in a holding dish
  • Drain oil from the pan, reduce the heat to low and fill the pan with about a 1/2 to 1 cup of your favorite enchilada sauce (should be about a 1/4 inch in depth along the whole bottom of the pan)
  • In a deep sided baking dish add 1/2 to 1 cup of enchilada sauce to coat the bottom of the baking dish
  • Once the sauce in the saute pan is warm, dip a flour tortilla until one surface is coated, place on a working surface with sauce side up
  • On the sauced tortilla place a thin layer of seasoned black beans, shredded chicken, onions-Pasilla Pepper mixture, and sprinkle with the Jalapeno Gouda cheese
  • Roll the tortilla to desired diameter, place (seam side down) in the baking dish; repeat process to make each enchilada
  • Once the baking dish is full, use remaining enchilada sauce to fill the baking dish to the point the enchiladas themselves are just covered in sauce
  • Sprinkle with the Mexi-Cheese blend and top with sliced Peppadew Peppers
  • Place the baking dish into the oven and bake uncovered at 350-degrees for approximately 30 minutes
  • Remove from the oven, cheese should be browning and the sauce should be bubbly
  • Rest for about five minutes and serve
Texas South Plate – It aint’ from Texas unless its big!

Plating suggestions: Pair the enchiladas (dependent upon size) and serve with your favorite Spanish rice and seasoned black beans (recipes pending).  Top with chopped green onion and fresh guacamole to garnish.