Go Back
+ servings
Copycat Carlos O'Kelly's Enchilada de Monterrey

Copycat Carlos O'Kelly's Enchilada de Monterrey

One of the best selling dishes at Carlos O'Kelly's is their Enchilada de Monterrey! Pulled Chicken and Monterrey Jack rolled in a flour tortilla and covered with cheese enchilada sauce - it's so good!
4.84 from 6 votes
Prep Time 1 hr
Cook Time 45 mins
8 hrs
Total Time 9 hrs 45 mins
Course Entree
Cuisine Mexican
Servings 8 enchiladas
Calories 635 kcal

Ingredients
  

Enchilada Filling

Cheese Enchilada Sauce

Instructions
 

Chicken Filling

  • Bring water to boil in a stock pot, when boiling add Better than Bouillon base and stir to dissolve
  • Turn heat to low and add chicken. Cover with lid and simmer for 10-15 minutes until chicken temps to 165 degrees.
  • When chicken is done, save 1.5 cups of chicken broth for later
  • Drain chicken and let cool
  • In a large skillet, saute diced onion in oil for two minutes. Add garlic and saute until onions are translucent. (you might want to use the stock pot again!)
  • Once chicken is cool, roughly chop and pull the chicken into bite sized pieces.
  • When onions are translucent, add in chicken, salt, pepper, seasoning salt, oregano and cumin. Cook on medium for 5 minutes.
  • Add in salsa, chiles and one cup reserved chicken broth. Let simmer for 20 minutes. (Refrigerate remaining broth for tomorrow)
  • Place chicken mixture into a large covered bowl and refrigerate overnight (or at least three hours)

Enchilada Sauce

  • In stock pot, add all Enchilada sauce ingredients and whisk together until blended
  • Heat on medium high for 10 minutes until simmering - stirring often

Enchilada de Monterrey

  • Preheat oven to 350 degrees. Spray baking dish with nonstock spray
  • Lay out large flour tortilla and spoon in 1/3-1/2 cup chicken mixture
  • top with 1/3 cup shredded cheese
  • Fold ends and roll like a burrito and place in baking dish
  • Pour enchilada sauce over burritos (you'll likely have extra! refrigerate and enjoy with chips later)
  • Top with remaining shredded cheese
  • Bake for 25 minutes
  • Top with sour cream, diced green onion and diced tomatoes

Notes

This makes a lot of cheese sauce - it's hard to cut the recipe down more - but you can reuse on tacos, fajitas, salads or even use as a chip dip hot or cold! 

Nutrition

Serving: 1enchiladaCalories: 635kcalCarbohydrates: 26.1gProtein: 57.9gFat: 33.2gSaturated Fat: 13.2gCholesterol: 225mgSodium: 1870mgPotassium: 266mgFiber: 1.9gSugar: 3.8gCalcium: 262mgIron: 4mg
Keyword copycat, enchiladas, mexican
Tried this recipe?Let us know how it was!