Chicken enchiladas recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
This is a quick and easy recipe. Good for quick suppers.
2700 people made this
- 4 skinless, boneless chicken breast fillets
- 1 onion, chopped
- 225ml soured cream
- 125g grated Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 400g passata
- 125ml water
- 1 tablespoon chilli powder
- 5 tablespoons chopped green pepper
- 1 clove garlic, minced
- 8 flour tortillas
- 300g salsa or enchilada sauce
- 85g grated Cheddar cheese
MethodPrep:30min ›Cook:30min ›Extra time:30min › Ready in:1hr30min
- Preheat oven to 180 C / Gas 4.
- In a medium, non-stick frying pan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the pan. Add the onion, soured cream, 125gCheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, passata, water, chilli powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 22x33cm / 9x13 in baking dish. Cover with salsa or enchilada sauce and 85g Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Reviews & ratingsAverage global rating:(2989)
Reviews in English (2116)
This was easy to make and a very enjoyable recipe. Portion size could be a little more generous unless you are having a starter & dessert. Will definitely be making again.-29 Jan 2010
so easy to do ,everyone loved it ,-04 Apr 2013
Used different ingredients.I added some cumin, mixed dried herbs and paprika to the mix. Tasted SO good!-16 Jul 2010
These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping&mdashthe freshness livens up the dish.
cans (15 oz. size) green enchilada sauce, or use red if preferred!
grated cheddar/jack cheese, more if needed
Chopped cilantro, for serving
- Preheat the oven to 350 F.
- One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
- Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
- Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
- Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
- Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
- Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:
Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff
So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.
These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.
Wait. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.
Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!
Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.
Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip
Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.
Meanwhile, chop up an onion&hellip
And when you pull the chicken out of the skillet&hellip
Throw the onion into the skillet!
Stir the onions and let them cook around in all that flavorful wonderment&hellip
Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!
Turn the heat to low and pour in 3 cans of green chile enchilada sauce.
And guess what? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.
Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.
Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!
While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.
You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.
Meanwhile, use a fork to shred the chicken finely&hellip
And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip
Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!
Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.
First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip
How To Make Easy Chicken Enchiladas
There are basically two main steps to making this recipe. One is mixing the filling and two is filling the tortillas and assembling the casserole.1. Spread 1/2 cup sauce in casserole dish 2. Mix together the filling
3. scoop 1/4 cup enchilada filling into tortillas 4. lay seam side down in casserole dish
5. cover with sauce 6. top with cheese
Before you start
- Gather up all your ingredients to make sure you have everything you&rsquoll need.
- Make sure you start heating up the oven because the filling really comes together super fast so you don&rsquot want to be waiting for it to preheat after the enchiladas are built!
- I also like to get my casserole dish ready to go too. I just coat it in a quick coat of cooking spray and put a little bit of the sauce (1/2 cup) into the bottom. Then just set it nearby.
Making the Enchilada Filling
- You will need two cups of cooked chicken. This works out to about two medium/small chicken breasts or about 9 ounces cooked chicken.
- If don&rsquot have cooked chicken, I&rsquod advise you to get the smallest package you can (it&rsquos less than a pound) and measure it out once it is cooked.
- Mix the chicken with the thawed corn, salsa, sour cream and scallions in a bowl.
Fill Tortillas and Assemble Enchiladas
Warm the tortillas to make them pliable
- Corn tortillas can be kind of brittle when they are cold, so it is important to warm them up before you fill them or they will crack when you try to roll them.
- My grandmother used to dip each one into a skillet of hot oil to soften them up and make them pliable. In order to keep the calories in check and make this recipe easier and healthy, I opted to warm my tortillas up in the microwave.
- If you do not have a microwave you divide them into two stacks and wrap them with foil. Then just warm them up in the oven as it preheats.
Fill tortillas with Chicken Filling
- Working one at a time, hold a warmed tortilla in your left hand (non-dominant) and scoop up about 1/4 cup chicken enchilada filling with your right.
- Cradle the tortilla and gently fill it with the chicken mixture.
- Then using both hands, form the enchilada into a long roll, and set immediately seam-side down into the casserole dish.
Assemble The Enchiladas
- Try to keep them as tightly rolled as possible, but do not freak out if they do not look perfect. As you add more enchiladas in, you can sort of prop up any oddly shaped ones. And remember- they&rsquore going to be covered in sauce and cheese which makes everything better!!
- I fit four enchiladas on the side lengthwise, and the six others crosswise against the other edge of the casserole dish. (See photos)
- Pour on the rest of the enchilada sauce covering over them as much as possible.
Bake and Serve the Enchilada Casserole
Then pop the whole thing in the oven to warm them through. This takes about 15 minutes. Then add on the cheese and continue baking for another 10 minutes or so just until the cheese is melted and the sauce is bubbling along the edges.
Note: just like hot pizza, the longer the baked enchiladas sit, the easier it is to get them out of the pan!
Top them with the remaining chopped scallions and if you like some more salsa too.
I served these with Mexican coleslaw (recipe coming soon!) and sliced avocados. To make this a complete gluten-free meal, serve these enchiladas with this easy peasy Gluten-free Mexican Dessert Torte for dessert.
- 12 corn tortillas, (6 inch)
- 1 chicken (3 to 4 pounds)
- 2 quarts homemade or low-sodium canned chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 onion, halved and cut into 1/4-inch slices
- 2 green or red bell peppers, seeded and cut into 1/4-inch strips
- Enchilada Sauce
- Pepper and Tomato Salsa
- Sour cream, (optional)
- 2 cups grated Monterey Jack cheese (about 6 ounces)
- 2 cups grated sharp cheddar cheese (about 6 ounces)
Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred set aside.
Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Freezer Chicken Enchiladas
Yield: 4 servings
prep time: 30 minutes
cook time: 20 minutes
total time: 50 minutes
Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
- 2 cups leftover diced rotisserie chicken
- 2 1/2 cups enchilada sauce, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro leaves
- 1 (4-ounce) can diced green chiles
- 12 (6-inch) flour tortillas, warmed
- Preheat oven to 375 degrees F.
- In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and set aside, seam side down. Repeat with remaining tortillas and chicken mixture.
- Pour 1/4 cup enchilada sauce onto the bottom of 4 5″ foil disposable aluminum pans. Add 3 enchiladas per pan top with remaining enchilada sauce and cheese.*
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately.
*MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.
*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover continue to bake for an additional 5-10 minutes, or until completely cooked through.
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How to make chicken enchiladas
Chicken enchiladas are a baked casserole dish made with four essential components.
- Shredded Chicken:Sauteed chicken breasts are seasoned before and after cooking with a blend of cumin, paprika, salt, pepper, garlic, powder, and chili pepper.
- Tortillas: 6-inch round flour tortillas are lightly charred in a pan or over the direct heat of a gas burner for just a few seconds to make them more pliable and add a smoky flavor. Corn tortillas can be used as a gluten-free substitute.
- Enchilada Sauce: It’s simple to make homemade enchilada sauce. Crushed tomatoes, chipotle chilis in adobo sauce, chicken broth, cumin, chipotle chili powder for a smoky and slightly spicy flavor.
- Cheese: A blend of two kinds of cheese, sharp cheddar and Monterey Jack give the right melted consistency.
The heated tortillas get lightly dipped in the enchilada sauce and then filled with chicken. Other ingredients like diced green chilis or cooked corn can also be added for more flavor. The stuffed tortillas are rolled and placed seam side down in a baking dish, so they do not open up when serving.
Just before baking, two cups of cheese are layered on top of the enchiladas. If you want to make this dish ahead of time or make a freezer meal, this is the perfect place to stop. The pan can be covered and refrigerated or frozen until ready to bake and serve.
I’ve found that covering the casserole with foil and baking for about 20 minutes keeps the cheese hot and melted. Cooking without being covered for an extended period dries out the chicken and makes the cheese harder in texture.
These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Serve some toppings on the side like sour cream, tomatoes, cilantro, green onions, diced avocado or sliced jalapenos for extra heat. Whenever I have leftover roasted chicken, I use it in this dish for an even quicker meal.
More Mexican recipes
Serve this chicken enchiladas recipe hot from the oven
Remove this chicken enchiladas recipe from the oven, and don't forget to use those oven gloves, as that casserole dish is hot, hot, hot. Top your chicken enchiladas with more raw slivered red onions and minced cilantro. You can even add some thinly slivered limes, for presentation.
Make yourself a nice cold lime margarita or a Michelada — it's going to go really well with those hot enchiladas! Serve your chicken enchiladas immediately with sour cream and lime wedges. You can even up the spice quotient with some Mexican hot sauce, if desired.
Leftover chicken enchiladas will keep in a sealed container in the fridge for five days.
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