old paso chicken enchilada recipe

The Best old paso chicken enchilada recipe

I’ve been making this Old Paso Chicken Enchilada recipe for years, and it’s one of those dishes that feels like a hug for my family—simple, hearty, and always a hit no matter who’s eating it. There’s something special about the way the tender chicken soaks up the rich, smoky tomato sauce, the way the cheese melts just right over the top, and the way it holds together even when you’re feeding kids who like to dig in with their hands. It’s not some fancy restaurant dish, but it’s the kind of meal that makes everyone feel good, whether it’s a weekend dinner or a quick weeknight fix. My kids grew up eating these—my son would demand seconds, my daughter would argue for extra tortillas—and now they all bring me the same look when I pull it out of the oven: that same mix of satisfaction and nostalgia. It’s the kind of recipe that doesn’t just fill your plate, it fills your heart.

What I love most about this recipe is how versatile it is. You can make it every day and never get tired of it, or use it as a base for bigger occasions—birthdays, family gatherings, even just a lazy Sunday where you want something comforting without the fuss. The Old Paso style keeps it true to tradition, with that deep, slightly sweet tomato sauce that’s not too heavy, paired with chicken that’s tender enough to fall apart at the touch. And the best part? It’s actually pretty healthy for what it is—lean protein, fiber from the tortillas and veggies, and all the good fats from the cheese and oil that make it satisfying. My husband would say it’s the only enchilada he’ll eat, and honestly, I don’t blame him. It’s the kind of dish that feels indulgent but isn’t, and that’s why my family always comes back to it again and again.

Classic Old Fashioned Paso Chicken Enchiladas

4.9 from 1327 votes

A hearty, traditional Mexican dish featuring tender chicken in a rich red enchilada sauce, wrapped in soft tortillas and topped with melted cheese. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts/thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup chicken broth

For the Dough

• 8 large flour tortillas (6-inch)
• 1/2 cup warm water
• 1 tsp salt

For the Sauce

• 2 cups tomato sauce
• 1 (28 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup chicken broth
• 1/2 cup chicken milk (or heavy cream)
• 1 cup shredded Monterey Jack cheese

For Topping

• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 jalapeño, sliced (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, cook chicken in 2 tbsp oil over medium heat until fully cooked (6-7 mins). Remove from heat, cover, and let rest 5 mins. Shred chicken with forks.
2. 2 In a bowl, mix shredded chicken with chicken broth, salt, pepper, garlic powder, and paprika. Set aside.
3. 3 In a saucepan, combine tomato sauce, crushed tomatoes, garlic, cumin, oregano, cayenne, and chicken broth. Simmer for 10 mins. Stir in milk and simmer for another 5 mins. Remove from heat.
4. 4 In a large bowl, mix warm water and salt. Add tortillas one at a time, turning to coat. Cover and let sit 5 mins. Warm tortillas in a tortilla warmer or microwave for 30 seconds.
5. 5 Divide chicken mixture evenly among 6 warmed tortillas. Roll tightly and place seam-side down in a greased 9×13-inch baking dish. Pour enchilada sauce over enchiladas, spreading evenly.
6. 6 Sprinkle half the Monterey Jack cheese over enchiladas. Cover with foil and bake for 20 mins. Remove foil, top with remaining cheese, and bake 10 more mins until bubbly and golden.
7. 7 Remove from oven, top with green onions, cilantro, and jalapeños (if using). Let rest 5 mins before serving.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Pot
• Skillet
• Oven
• Baking dish (9×13-inch)
• Tortilla warmer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 4🍬Sugars: 7🥩Protein: 35

📝Notes

For extra richness, add a dollop of sour cream on top.,Substitute chicken broth with water if needed.,Use a mix of Monterey Jack and cheddar for a stronger flavor.,For a lighter version, reduce cheese and use low-fat milk in the sauce.

This classic Old Paso Chicken Enchiladas recipe is a go-to for any family gathering because it’s hearty, flavorful, and easy to prepare in large batches. Whether you’re hosting a casual dinner or a bigger meal for the whole crew, the tender chicken, rich enchilada sauce, and melted cheese make it feel special without needing fancy ingredients or complicated steps. It’s always a crowd-pleaser because it’s simple enough to keep everyone happy while still feeling like a real dish, not just something thrown together.

❓ Frequently Asked Questions About Old Fashioned Paso Chicken Enchiladas

What is the traditional method for preparing the old-school Paso Robles Paso Chicken enchiladas?

The classic Paso Robles Paso Chicken enchilada recipe traditionally calls for slow-cooking the chicken in a rich, smoky sauce made with red or green enchilada sauce, onions, garlic, and sometimes a touch of adobo or chipotle for depth. The chicken is often poached or braised until tender, then shredded and mixed with a creamy sauce (like sour cream or guacamole) and topped with melted cheese (like Monterey Jack or cheddar). The enchiladas are baked in a buttery, flaky pastry that’s lightly brushed with oil before filling.

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Why is the Paso Robles Paso Chicken considered a regional specialty?

The Paso Robles Paso Chicken is beloved in the Paso Robles area because it reflects the region’s deep roots in Mexican cuisine blended with California’s agricultural abundance. The area’s warm climate and rich soil support the growth of high-quality tomatoes, peppers, and herbs used in the sauce, while the slow-cooked method preserves the meat’s natural flavors. The dish also pays homage to the region’s Spanish and Mexican heritage, making it a staple at local restaurants and family gatherings.

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What type of chicken is best for making this recipe?

For the best texture and flavor, traditionalists often use whole chicken thighs or drumsticks (bone-in for extra richness). These parts render fat slowly, keeping the sauce moist and the chicken tender. Some recipes also include chicken breasts or wings, but thighs or drumsticks are preferred for their deeper flavor and ease of shredding. Avoid pre-cooked or frozen chicken to ensure authenticity.

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How do you ensure the enchilada sauce has the perfect balance of smoky and tangy flavors?

The key to a well-balanced sauce lies in using fresh, high-quality ingredients: – Start with a red or green enchilada sauce (pre-made or homemade) and adjust with dried chipotle peppers or a splash of adobo sauce for smokiness. – Add tomatoes, onions, garlic, and cilantro for brightness, and a pinch of cayenne or smoked paprika for heat. – A touch of lime juice, vinegar, or even a splash of beer (like a Mexican lager) brightens the flavors. – Simmer gently to let the sauce thicken naturally, avoiding overcooking to preserve acidity.

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What’s the secret to achieving flaky, buttery pastry for the enchiladas?

The secret lies in using chilled dough and proper technique: – Start with store-bought or homemade flour tortillas, rolled thin and chilled in the fridge for at least 30 minutes. – Brush the rolled tortillas lightly with melted butter or oil before filling to prevent sticking. – Use a sharp knife or pizza cutter to cut the dough into triangles, keeping the edges sharp for flakiness. – Bake at 375°F (190°C) for 12–15 minutes until golden and crispy, flipping halfway if needed. Avoid overcrowding the pan for even browning.