Embrace the essence of authentic Mexican cuisine with our phenomenal Chicken Enchiladas recipe. We have meticulously crafted this masterpiece, ensuring that each bite transports you to a quaint street in Mexico. We give you a rich tapestry of flavors that blend seamlessly to satiate your palate.
The Ultimate Chicken Enchiladas Recipe
Ingredients:
- Chicken breast: 4 (cooked and shredded)
- Corn tortillas: 12
- Enchilada sauce: 2 cups
- Cheddar cheese: 2 cups (shredded)
- Monterey Jack cheese: 1 cup (shredded)
- Fresh cilantro: ¼ cup (chopped)
- Green onions: 3 (sliced)
- Sour cream: for garnish
- Avocado: 1 (sliced)
- Lime wedges: for serving
- Garlic: 2 cloves (minced)
- Olive oil: 2 tablespoons
- Salt & Pepper: to taste
Handcrafted Enchilada Sauce:
Our delectable enchilada sauce is the epitome of perfection. This sauce lays the foundation for the luscious Chicken Enchiladas.
Ingredients:
- Tomato sauce: 2 cups
- Chicken broth: 1 cup
- Chili powder: 2 tablespoons
- Cumin: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Dried oregano: ½ teaspoon
- Salt: to taste
Procedure:
- Combine all ingredients in a saucepan.
- Simmer for 10-15 minutes on medium heat.
- Taste and adjust the seasoning.
Shredded Chicken Filling:
We cooked our shredded chicken perfectly, absorbing a medley of flavors, and rendering it succulent and tender.
Ingredients:
- Chicken breast: 4
- Olive oil: 1 tablespoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt & Pepper: to taste
Procedure:
- Heat olive oil in a skillet.
- Add chicken and season with garlic powder, onion powder, salt, and pepper.
- Cook for 10-12 minutes or until cooked chicken through.
- Shred the chicken using two forks.
Assembly and Baking:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté garlic.
- Add shredded chicken and half of the enchilada sauce; cook for 5 minutes.
- Grease a baking dish and spread enchilada sauce at the bottom.
- Fill each tortilla with chicken mixture and a handful of cheese.
- Roll the tortillas and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the tortillas.
- Top with remaining cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Garnish and Serving:
- Garnish with fresh cilantro, green onions, avocado slices, and sour cream.
- Serve hot with lime wedges on the side.
The Secret to The Best Chicken Enchiladas
What sets these Chicken Enchiladas apart? The secret is in the sauce and the perfectly cooked shredded chicken. Homemade enchilada sauce packs a flavorful punch that is unmatched by store-bought versions. Additionally, tender shredded chicken soaks up all the delicious flavors, making each bite an explosion of taste.
Chicken Enchilada Ingredients
- 2 cups shredded chicken
- 2 cups enchilada sauce (store-bought or homemade)
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 cup diced green chilies
- Chopped fresh cilantro for garnish
- Sour cream for serving
- 1 teaspoon olive oil
- Salt and pepper to taste
How to Make Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- Mix shredded chicken, half of the cheese, green chilies, and a little enchilada sauce to moisten in a medium-sized bowl.
- Heat tortillas with olive oil in a pan to make them pliable.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle the cheese on top.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream on the side.
Should I Use Corn Tortillas or Flour Tortillas?
The choice between corn and flour tortillas depends on your preference. Corn tortillas are traditional in Mexican cuisine and have a firmer texture. Flour tortillas are softer and can be easier to work with. Either option is delicious!
How to Cook Shredded Chicken for Enchiladas
Shredded chicken is a key ingredient in this recipe. You can use rotisserie chicken or cook chicken breasts or thighs. Simmer the chicken in broth or water for 15-20 minutes until it’s cooked. Then, use two forks to shred the chicken into small pieces.
Enchilada Sauce
Enchilada sauce is an essential component that brings the dish together. It is made from chili powder, garlic, onion, and tomatoes. You can find it in the store, but making it at home is worth the effort.
What is an Enchilada?
An enchilada is a traditional Mexican dish consisting of a corn tortilla rolled around a filling and covered with a chili pepper sauce. The filling can include various ingredients such as meats, cheese, beans, and vegetables.
How to Make Homemade Enchilada Sauce
- Heat olive oil in a saucepan over medium heat.
- Add 2 tablespoons of chili powder, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of cumin. Stir for 2 minutes.
- Add 1 can of tomato sauce, 1 cup of chicken or vegetable broth, and salt to taste. Simmer for 10 minutes.
- Your enchilada sauce is ready! Use it in your enchilada recipe or store it for later use.
Chicken Enchilada Recipe Variations
There are several variations you can make to this chicken enchilada recipe. Try adding black beans or corn to the filling. You can also experiment with cheeses like queso fresco or pepper jack. For a spicier kick, use diced jalapenos.
What to Serve with Chicken Enchiladas
Serve your enchiladas with traditional sides like Mexican rice, refried beans, and guacamole. A fresh salad with tomatoes and avocado slices is also a great accompaniment. Don’t forget the chips and salsa!
More Favorite Enchilada Recipes
If you loved this recipe, try different types of enchiladas like:
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Beef Enchiladas
Beef enchiladas are a delicious Mexican dish of tortillas filled with seasoned ground beef, cheese, and sauce. They are easy to make and perfect for a family dinner or a potluck. Here is a simple recipe for beef enchiladas that you can try at home.
Ingredients:
-1 tablespoon of olive oil
– 1 onion, chopped
– 4 cloves of garlic, minced
– 1 pound of ground beef
– 1 teaspoon of salt
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– 1/4 teaspoon of black pepper
– 1 can of diced green chiles, drained
– 2 cups of enchilada sauce, divided
– 8 flour tortillas
– 2 cups of shredded cheddar cheese
– Sour cream, cilantro, and sliced red onion for garnish (optional)
Directions:
– Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
– Heat oil and cook onion and garlic until soft, about 5 minutes, in a large skillet over medium-high heat.
– Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Drain excess fat if needed.
– Season with salt, cumin, chili powder, and pepper. Stir in green chiles and 1/2 cup of enchilada sauce.
– Spoon about 1/4 cup of the beef mixture onto each tortilla and roll up tightly. Place seam-side down in the prepared baking dish.
– Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
– Bake for 15 to 20 minutes or until cheese is melted and bubbly.
– Serve hot with sour cream, cilantro, and red onion if desired. Enjoy!
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Cheese Enchiladas
Cheese Enchiladas recipe
If you love cheesy and creamy dishes, you will enjoy this easy cheese enchiladas recipe. You only need a few ingredients and less than an hour to make this satisfying meal.
The following is required:
– 12 corn tortillas
– 2 cups of shredded cheddar cheese
– 1/4 cup of butter
– 1/4 cup of all-purpose flour
– 2 cups of chicken broth
– 1 cup of sour cream
– 1 (4 oz) can of diced green chilies
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Directions:
To make the cheese sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a few minutes, stirring constantly. Gradually whisk in the chicken broth and bring to a boil. Reduce the heat and simmer until slightly thickened, stirring occasionally. Stir in the sour cream and green chilies and season with salt and pepper.
To assemble the enchiladas, preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. Spoon 2 tablespoons of cheese sauce over each tortilla and sprinkle some shredded cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish. Pour the remaining cheese sauce over the enchiladas and sprinkle more cheese on top.
Bake for 20 minutes or until bubbly and golden. If desired, sprinkle some chopped cilantro over the enchiladas, and serve hot with your favorite sides.
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Vegetable Enchiladas
Vegetable Enchiladas are a delicious and healthy way to enjoy Mexican cuisine. They are made with corn tortillas filled with various vegetables and cheese and topped with a spicy tomato sauce. You can customize the filling with your favorite vegetables, such as zucchini, mushrooms, spinach, corn, or beans. Here is a simple recipe for making vegetable enchiladas at home.
Ingredients:
– 12 corn tortillas
– 2 tablespoons of oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 bell pepper, diced
– 2 cups of chopped broccoli
– 1 teaspoon of cumin
– Salt and pepper to taste
– 2 cups of shredded cheese (cheddar, Monterey Jack, or a blend)
– 2 cups of enchilada sauce (store-bought or homemade)
– Fresh cilantro for garnish (optional)
Directions:
– Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
– In a large skillet over medium-high heat, heat oil and sauté onion and garlic for about 5 minutes, until soft.
– Add bell pepper, broccoli, cumin, salt, and pepper and cook for another 10 minutes, stirring occasionally, until vegetables are tender.
– Spoon about 1/4 cup of cheese onto each tortilla and add some vegetable mixture. Roll up the tortillas and place them seam-side down in the prepared baking dish.
– Pour the enchilada sauce evenly over the tortillas and sprinkle the remaining cheese.
– Bake for 15 to 20 minutes, until cheese is melted and bubbly.
– Enjoy your vegetable enchiladas with some fresh cilantro if desired.
Storing and Freezing Enchiladas
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. To freeze, wrap the baking dish tightly with aluminum foil and store for up to three months. Reheat in the oven at 375°F (190°C) until warmed through.
What to Serve with Enchiladas
Enhance your enchilada meal with refreshing drinks like Margaritas or a cold Mexican beer. Fresh fruit like pineapple or mango can be a light and sweet ending to the meal.
Chicken Enchiladas
You’re ready to enjoy the best Chicken Enchiladas you’ve ever tasted! Savor the rich flavors and share the goodness with friends and family. They’ll be asking for the recipe!
Last Step
Don’t forget the last and most important step: Enjoy your meal! Sit down with your loved ones and relish the flavors of these amazing Chicken Enchiladas. Buen provecho!
Conclusion
In conclusion, our Chicken Enchilada recipe is the pièce de résistance among chicken enchiladas, replete with an impeccable amalgamation of shredded chicken, corn tortillas, and homemade enchilada sauce. The glorious symphony of chili powder, fresh cilantro, and chicken broth sets our enchilada sauce apart, carefully simmered to perfection.
Our easy chicken enchiladas are an homage to the culinary art of Mexico. In this recipe, we have strived to achieve perfection by using flour and corn tortillas, catering to different preferences. Shredded cheese, including cheddar cheese and Monterey Jack cheese, generously layered in the chicken enchiladas, melts seamlessly to create a velvety texture that envelops the succulent chicken mixture.
Quality Of Ingredients
One cannot overstate the importance of using fresh ingredients. The shredded chicken, preferably made from store-bought rotisserie or leftover chicken, absorbs the homemade enchilada sauce and spices like a sponge. You can make your enchilada sauce, but using canned enchilada sauce can be a time-saver. Our homemade enchilada sauce recipe with red enchilada sauce is recommended, but green enchilada sauce is a worthy substitute if you prefer a tangier taste.
Preheat the oven and use a baking dish greased with olive oil to assemble the chicken enchiladas. Spread some enchilada sauce at the bottom of the prepared baking dish, then layer the corn tortillas. Add the chicken mixture, and more enchilada sauce, ensuring that the corn tortillas are smothered. The remaining enchilada sauce and remaining cheese are sprinkled on top before baking.
Add ons
To accompany your chicken enchiladas, consider serving them with Mexican rice, black beans, and chopped cilantro. Add a dash of chipotle chili powder to spice up your taste buds. If you wish to incorporate more flavors, diced green chiles, pinto beans, and bell peppers are great additions. Corn tortillas add a rustic touch, and garnishing with avocado slices and sour cream brings in a creamy contrast. Sprinkle Monterey Jack or Pepper Jack cheese for an extra kick.
This Chicken Enchilada recipe is not just a meal, but an experience that even the pickiest eaters will relish. So, preheat that oven, and follow our instructions to make Chicken Enchiladas that will earn a special place in your family’s heart. This isn’t merely a dish, but a journey of flavors, where every bite speaks of dedication and love. Bon appétit!
