Chicken Enchilada Recipe
Chicken Enchilada Recipe
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Chicken Enchilada Recipe
Looking for a flavorful and easy chicken enchilada recipe? This homemade chicken enchilada recipe is your perfect go to for a satisfying meal that combines tender chicken, savory enchilada sauce, melted cheese, and soft tortillas. Whether you’re making dinner for your family or hosting a gathering, these enchiladas are sure to impress. With a balance of spices and cheesy goodness, this recipe offers a delightful blend of Mexican flavors. The preparation time is quick, and it’s sure to be a crowd pleaser.
Description
Chicken enchiladas are a beloved Mexican dish known for their comforting flavors, versatility, and satisfying combination of textures. In this recipe, we’ll guide you through creating the best homemade chicken enchiladas from scratch, packed with tender, juicy chicken, a rich enchilada sauce, and plenty of melted cheese. Enchiladas are perfect for any occasion whether you’re serving them for a casual weeknight dinner or preparing a spread for a special occasion.
The key to making a great chicken enchilada lies in the balance of flavors and the use of fresh ingredients. This chicken enchilada recipe is designed to provide just the right amount of seasoning, with a hint of heat, while still allowing the natural flavors of the chicken to shine through. The homemade enchilada sauce is simple yet incredibly flavorful, ensuring that each bite is full of richness. You can also use store bought enchilada sauce if you’re short on time, but making your own gives you full control over the taste.
Chicken enchiladas are also incredibly versatile when it comes to customization. If you prefer a spicier dish, you can add extra chili powder or jalapeños to your sauce. You can also experiment with different types of cheese, such as cheddar or Monterey Jack, or even add sour cream or guacamole on top for an extra layer of flavor. For a healthier version, consider using whole wheat tortillas or adding extra vegetables such as bell peppers or onions to the chicken filling.
One of the great things about this chicken enchilada recipe is its make ahead potential. You can prepare the filling and sauce ahead of time, and then simply assemble the enchiladas when you’re ready to bake them. This can save you time on busy evenings when you need a meal ready in a pinch. Simply wrap your enchiladas in foil and store them in the refrigerator for up to 24 hours before baking, or freeze them for a longer shelf life.
Ingredients
- 2 cups cooked chicken breast, shredded
- 10 small flour tortillas
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the chicken filling: In a medium pan, sauté the chopped onion and garlic over medium heat until softened and fragrant, about 2-3 minutes. Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Cook for another 5 minutes until everything is well mixed and heated through. Set aside.
- Prepare the sauce: In a small saucepan, combine the enchilada sauce and diced green chilies. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Dip each tortilla into the sauce to coat it lightly, then fill each tortilla with the chicken mixture and a sprinkle of both cheddar and Monterey Jack cheese. Roll up the tortilla tightly and place it seam side down in the baking dish. Repeat for all tortillas.
- Bake: Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh cilantro if desired. Serve hot, and enjoy your delicious chicken enchiladas;
you may like : Beef Enchiladas Mole Recipe
Chicken Enchilada Recipe
Ingredients
- 2 cups cooked chicken breast shredded
- 10 small flour tortillas
- 1 10 oz can red enchilada sauce
- 1 4 oz can diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Prepare the chicken filling: In a medium pan, sauté the chopped onion and garlic over medium heat until softened and fragrant, about 2-3 minutes. Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Cook for another 5 minutes until everything is well mixed and heated through. Set aside.
- Prepare the sauce: In a small saucepan, combine the enchilada sauce and diced green chilies. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Dip each tortilla into the sauce to coat it lightly, then fill each tortilla with the chicken mixture and a sprinkle of both cheddar and Monterey Jack cheese. Roll up the tortilla tightly and place it seam side down in the baking dish. Repeat for all tortillas.
- Bake: Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh cilantro if desired. Serve hot, and enjoy your delicious chicken enchiladas!
Notes
- For a spicier version, add diced jalapeños or extra chili powder to the chicken filling or sauce.
- If you prefer corn tortillas, feel free to substitute them for the flour tortillas.
To save time, you can use rotisserie chicken for the filling. - This recipe can be doubled for larger gatherings or to make leftovers.
- These enchiladas freeze well! Assemble them and freeze before baking for an easy meal prep solution.
