Chicken enchiladas from her granddaughter Donna have been added to Mom’s Recipe Box.





“Wonderful Memories” Chicken Enchiladas from Donna


I came across the chicken enchilada recipe when I was a waitress at Sizzler. There was a wonderful family named The Wachters that would come in and sit in my section often. They gave me such a warm family feeling, which was nice, because my family was all spread out in different states.

They had me over for my birthday one year and served me the chicken enchiladas. They are on the gourmet side when it comes to enchiladas, but they are awesome!

I will always cherish the wonderful memories I shared with the Wachter family.

My son Tommy is in town, on leave from the Marines, and I made these enchiladas for him. It is another recipe he always requests! –

Donna Bennett Martin 

















4 boneless, skinless chicken breasts (if small, use 6-7 breasts); 2 garlic cloves; 1 cup heavy cream; 1 tsp salt; Canola oil; 1 small can diced green chilies; 1 can green chili sauce; 1 bag of Mexican style shredded cheese; flour tortillas ( at least 12).



Her family enjoying Donna's chicken enchiladas.

Her family enjoying Donna’s chicken enchiladas.


Boil chicken in water with garlic cloves about 20 minutes, until cooked; drain, let cool, then shred; mix the green chilies and green chili sauce into the chicken – set aside; heat oil in pan, about one half inch deep; medium to low heat.

Next get your heavy cream in a bowl, with 1 tsp salt, mix, set aside; after you heat the oil, you lightly toast the tortilla on both sides, then immediately dip it into the heavy cream – shake off excess – then place in a 13 inch by 9 inch pan and fill with some of the chicken, then roll.

Be careful not to get the heavy cream into your oil, or it will spit at you.

You will have an assembly line going – after you fill your pan, pour the remaining heavy cream on the enchiladas – then cover with cheese. (I don’t always use all of the heavy cream, you don’t want them too moist).

Bake at 350 degrees for about 10 minutes or until the cheese is melted. Let cool some before serving.







Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB