Chicken and Garbanzo Enchiladas

21 April 2013

Chicken and Garbanzo Enchiladas
Chicken and Garbanzo Enchiladas

Why not try these spicy yet different Mexican enchiladas for Cinco de Mayo?
This is another Mexican recipe I did for the Herdez® folks.

These enchiladas combine Herdez® Roasted Pasilla Chile Sauce with the chicken breast and garbanzo filling and also in the cheesy topping. Viva Mexican food!

Since we don't like anything to wet and saucy, I tend to go easy on baking casseroles that have a sauce.  If your family likes mucho sauce, then double the recipe for the sauce, and you will need 2 jars of the Pasilla Chile Sauce if you do.

Chicken and Garbanzo Enchiladas


  • 1 cup cooked and shredded chicken breast
  • 1 - 15 oz can garbanzo beans, drained and rinsed
  • 1 cup shredded sharp cheddar OR Monterrey Jack cheese
  • 1/2 jar Herdez® Roasted Pasilla Chile Sauce


  • 1/2 jar Herdez® Roasted Pasilla Chile Sauce
  • 6 oz process cheese spread (i.e. Velveeta), cubed
  • 1 tbs butter
  • 12 - 8-inch flour tortillas
  • additional shredded cheddar/jack cheese for topping

Preheat oven to 350 degrees.  Spray a 13 x 9-inch pan with non-stick spray.

Mix filling ingredients.  Divide evenly between the 12 flour tortillas; roll up and place in prepared pan.

Prepare sauce by mixing all sauce ingredients in a microwave-proof bowl. Microwave on high for 1 minute; stir.  If process cheese is still lumpy, microwave for an additional 30 seconds on high.  Stir until process cheese spread is completely combined.

Pour sauce over enchiladas in pan.  Spread sauce evenly over enchiladas.

Bake at 350 for 25-30 minutes.  Top with additional cheese.

Serves 4 (3 enchiladas per person)

Chicken & Garbanzo Enchiladas
Chicken and Garbanzo Enchiladas


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight BakerThis blog was written in support of Herdez and their Mexican Cooking Sauces.


Judit + Corina @WineDineDaily said...

We both love Enchiladas and these look absolutely delicious!

Judith Hannemann said...

Thank you!!! Hope you enjoy them <3


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