Let’s talk chicken enchiladas. Not just any enchiladas, but the kind that disappear in minutes at potlucks, the sort my kids like to eat. I have a request every single week, and the kind that honestly rivals my grandmother’s (don’t tell her I said that) (I’m in college now). Think of these as the comfort food equivalent of a warm hug – cheesy, saucy and packed with flavor. If you love a good casserole, and are fond of tacos then get ready for this Chicken Chowder. What are the best enchiladas tips?
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What is chicken enchiladas?
Chicken Enchiladas, at its heart, is a glorious celebration of Mexican flavors all wrapped up in taffy. What is a cozy tortilla blanket? Think of it as a savory layered dish, where tortillas filled with shredded chicken and cheese are used. Served with enchilada sauce and baked to golden perfection. “Enchilada” comes from the Spanish word “enchilar,” which means “to season with chili.” What’s not to love about a taco?
Why you’ll love this recipe?
Let me count the ways! What I love most about these Chicken Enchiladas is the incredible flavor. The combination of tender chicken, melty cheese, and that tangy, slightly spicy enchilada sauce is just irresistible. The perfect Chicken Enchiladas Tips are all about layering the flavours, so you get this explosion of taste in every bite.
But beyond the amazing taste, this recipe is surprisingly simple. Don’t let the layers fool you; it’s really just a matter of prepping the ingredients and assembling everything. This one’s a lifesaver on busy weeknights. Plus, it’s incredibly cost-effective. Chicken is often on sale, and the other ingredients are pantry staples.
And the best part? It’s so versatile. You can customize the filling with your favorite veggies, use different types of cheese, or even swap out the chicken for beef or beans. Want a spicier kick? Add a pinch of cayenne pepper to the sauce. For my family, these are perfect because they can be prepped ahead of time so it makes dinner time so easy. Honestly, I’ve made a bunch of enchilada recipes, but this one is different. It’s special because it tastes like home, every single time. It’s the recipe that makes everyone come running to the kitchen and is so worth it.
How do I make chicken enchiladas?
Quick Overview
How do you make chicken enchiladas? What is the best way to cook chicken, shred it, mix it with cheese and other goodies, roll it up in a casserole and serve it. Is it good to bake tortillas, smother them in sauce, and bake until bubbly? What are some good ways to use tortillas for enchiladas? Is it all about the layers of flavour? What are some tips for making enchiladas at home?
Ingredients
For the Chicken: What are some good
* 2 lbs boneless, skinless chicken breasts: I prefer breasts because they shred easily, but thighs work too – they’re just a bit richer. * 1 tbsp olive oil: For searing the chicken. You can use vegetable oil if you prefer. Is it safe to use fresh ground black pepper? * 1/2 cup chicken broth: Adds a nice savory note. How do you keep chicken moist while cooking?
For the Filling:
* 1 tbsp olive oil: For sautéing the veggies. * 1/2 cup chopped onion: Yellow or white onion works. * 1/2 cup chopped bell pepper: I like to use a mix of red and green for colour. * 1 (10 oz) can of diced tomatoes and green chilies (like Rotel): Adds a little kick. * 1 (4 oz) can of chopped green chilies: Adjust to your spice preference. * 2 cups shredded cheddar cheese: Or a Mexican cheese blend. * 1 cup Monterey Jack Cheese: What is the best way to make a cheese that melts beautifully?
For the Enchiladas:
I find corn tortillas hold up better to the sauce. Is this true? * 1 can of enchilada sauce: I usually go for mild or medium, but use your favourite. * Optional toppings: Sour cream, guacamole, chopped green onions.
How do I follow
Step 1: Cook the Chicken
First, heat the olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and garlic powder. What are some good ways to cook a chicken breast for 5-7 minutes, until golden brown. Add the chicken broth to the skillet, cover, and reduce heat to low. Let the chicken simmer for about 15-20 minutes, or until cooked through. Once the chicken is cooked, let it cool slightly, then shred it with two forks. I always do this while the chicken is still a little warm – it’s so much easier!
Step 2: Prepare the Filling
While the chicken is cooking, heat the olive oil in a separate skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the diced tomatoes and green chilies, and chopped green peppers. Cook for another 2-3 minutes. Remove from heat and set aside.
Step 3: Combine the Filling Ingredients
In a large bowl, combine the shredded chicken, sautéed vegetables, cheddar cheese, Monterey Jack cheese and cayenne pepper. Serve immediately. What are the best cheeses and cilantro Mix well until everything is evenly distributed.
Step 4: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. How do you warm corn tortillas? How do you microwave bananas? Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Step 5: Roll the Enchiladas
What is the best way to serve chicken tortillas? Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. If you have leftover tortillas, repeat with the remaining filling.
Step 6: Sauce and Bake
How do you spread the remaining enchilada sauce over the top of the fried chicken? Sprinkle with remaining cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly and the sauce is heated through.
Step 7: Cool & Serve
Let the enchiladas cool for a few minutes before serving. This will help them hold their shape. Serve with guacamole, sour cream, and green onions.
Step 8: Enjoy!
What’s your favorite recipe for chicken enchiladas?
What should I serve it with?
I love to serve chicken enchiladas with a few simple side dishes.What is a casual weeknight dinner?Mexican rice and refried beans are always a winner. I like to add a dollop of sour cream and cilantro for extra flavour.For a more festive occasion:A colourful salad with lime vinaigrette adds a nice contrast to the richness of the enchiladas. I love to make homemade guacamole and serve it with tortilla chips.What is a good light lunch?Is it good to serve enchiladas with black bean soup? My family loves these with a nice cold Mexican beer or margarita. If you’re looking for something non-alcoholic, try a sparkling water with lime. This is especially good at family events! What are some of the best dishes to make everyone feel cozy?
What are some tips for perfecting chicken enchiladas?
What are some tricks to make chicken enchiladas from scratch?Chicken Prep: Don’t overcook the chicken. It should be cooked through, but still juicy. Overcooked chicken will be dry and stringy. I’ve found that simmering it in chicken broth is the best way to keep it moist.
Tortilla WarmIf you are rolling tortillas, warm them before rolling them. This will prevent them from cracking. I like to wrap them in a damp paper towel and microwave them for about 30 seconds.Sauce Coverage: 1Make sure the enchiladas are completely covered in sauce. Don’t be shy with the sauce. It will keep them from drying out.What is the best cheeseWhat is the best cheese to use? What are some good alternatives to Cheddar and Monterey Jack?Spice Level:Adjust the spice level to your liking. If you like things hot, add cayenne pepper to the filling or use a spicier enchilada sauce.EnchiladaDon’t overstuff them Is it easier to roll a roll without filling?Make Ahead: These are great to make in advance. Assemble them, cover with foil, and store in the fridge for up to 24 hours before baking. This is my favorite Chicken Enchiladas Tips!
Storing and Reheating Tips
If you have any leftover Chicken Enchiladas (which is rare in my house!), they store well in the refrigerator or freezer.
Refrigerator Storage: Store the enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions: To freeze, wrap the enchiladas individually in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to 2 months.
Reheating: To reheat from the refrigerator, bake the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quick and easy lunch.
To reheat from the freezer, thaw the enchiladas in the refrigerator overnight, then bake as directed above. Or, if you’re in a hurry, you can microwave them on a lower power setting until heated through.
I always find that adding a little extra cheese on top before reheating helps to keep them moist and delicious.
Frequently Asked Questions
Final Thoughts
I hope you enjoy these Chicken Enchiladas as much as my family does. They’re cheesy, saucy, and oh-so-delicious. Seriously, the perfect bite combines the tender chicken, melty cheese, and tangy enchilada sauce is just pure comfort food.
If you’re looking for other easy and delicious dinner recipes, be sure to check out my other blog posts. And don’t forget to leave a comment and let me know how your enchiladas turn out! I’d love to hear your variations and tips. Happy cooking!
3 Best Tips for Perfect Chicken Enchiladas Every Time!
Ingredients
Main Ingredients
- 3 cups shredded chicken cooked and seasoned
- 1.5 cups black beans canned or cooked from dry
- 2 cups frozen corn
- 2 cups cheddar cheese shredded
- 12 pieces tortillas 8-inch, flour or corn
- 2 tablespoons olive oil divided
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 cups tomato puree or passata
- 1 cup chicken broth low sodium
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the chicken, black beans, and corn. Mix until well combined and heated through.
- In a separate saucepan, warm another tablespoon of olive oil. Add the tomato puree and chicken broth, simmer for 5-7 minutes to thicken.
- Fill each tortilla with about 1/2 cup of the chicken mixture and roll tightly.
- Place rolled tortillas in a greased baking dish. Pour the tomato sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden. Serve hot.
