Chicken Enchiladas Recipe
Chicken enchiladas are a delightful combination of savory, spicy, and cheesy flavors wrapped in a warm tortilla. This dish has a comforting appeal and is perfect for family dinners, casual gatherings, or even meal prep for the week. The succulent chicken filling, paired with a rich enchilada sauce and melted cheese, creates a mouthwatering experience that can be tailored to various tastes and occasions. Whether you’re hosting a party or enjoying a quiet night at home, chicken enchiladas offer a versatile and satisfying meal option.
Ingredients Overview
The success of chicken enchiladas hinges on a few key ingredients. The enchilada sauce, with its combination of tomato sauce, chipotle chilis in adobo, cumin, and chicken broth, brings a deep, smoky flavor that’s essential to the dish. Shredded chicken breast, infused with spices and herbs like cumin, oregano, and cilantro, forms the hearty filling. Whole wheat flour tortillas serve as the perfect vessel, adding a slight nutty flavor and a sturdy wrap for the filling. Opting for a part-skim shredded Mexican cheese blend ensures a melty, creamy topping without overwhelming the dish with richness. When sourcing ingredients, prioritize fresh garlic, high-quality chipotle chilis, and tortillas to enhance the overall flavor profile.
Step-by-Step Cooking Instructions
Creating chicken enchiladas involves several stages, each contributing to the final delectable outcome.
Preparing the Enchilada Sauce
Begin by lightly spraying a medium pot with oil and sautéing minced garlic until fragrant, about 30 seconds. Incorporate the chipotle chilis, chili powder, cumin, chicken broth, and tomato sauce. Season with kosher salt and freshly ground pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, allowing the flavors to meld together. Adjust the spice levels by varying the amount of chipotle chilis to suit your taste.
Cooking the Chicken Filling
In a medium skillet, heat extra virgin olive oil over medium-high heat. Sauté diced onions and minced garlic until soft, approximately 2 minutes. Add the shredded chicken, seasoning it with kosher salt, chopped cilantro, ground cumin, dried oregano, and chipotle chili powder. Stir in tomato sauce and chicken broth, cooking for 4-5 minutes to blend the flavors. This step ensures the chicken absorbs all the aromatic spices, creating a flavorful filling.
Assembling the Enchiladas
Prepare a 13×9-inch baking dish by greasing it with olive oil spray. Place about 1/3 cup of the chicken mixture into each tortilla, rolling them up tightly. Arrange the rolled tortillas seam-side down in the baking dish. Pour the prepared enchilada sauce over the top and sprinkle generously with shredded cheese. This layering allows the flavors to combine beautifully during baking.
Baking to Perfection
Cover the dish with foil and bake in a preheated oven at 400°F (200°C) for 20-25 minutes. The foil helps keep the moisture in, ensuring the enchiladas stay tender while the cheese melts to a gooey perfection. Once done, garnish with chopped scallions or cilantro for a fresh touch. Optionally, add toppings like sour cream, avocado slices, Greek yogurt, or jalapenos to elevate the dish.
Recipe Tips & Frequently Asked Questions
Suggestions for variations and substitutions: Experiment with different proteins like beef or beans for a vegetarian version. Swap out the cheese blend for a different type of cheese or use corn tortillas for a gluten-free option.
Tips for making the recipe ahead of time: Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. This makes for a quick and easy meal on busy days.
Advice on storing and reheating leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I use a different type of tortilla?: Absolutely, you can use corn tortillas or any preferred type. Each variation brings its unique texture and flavor to the dish.
How can I make this dish spicier/milder?: Adjust the amount of chipotle chilis and chili powder to control the heat. For a milder version, reduce these ingredients or omit them.
Can I freeze chicken enchiladas?: Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil. When ready to eat, thaw and bake as directed.
What to Serve with This Recipe
Chicken enchiladas pair wonderfully with a variety of side dishes. Consider serving them with Mexican rice, black beans, or a simple green salad to balance the meal. For beverages, a refreshing margarita or a cold beer complements the flavors well. To complete the dining experience, serve a light dessert like churros or flan, offering a sweet contrast to the savory enchiladas.
Optional Toppings and Garnishes
Enhance your chicken enchiladas with additional toppings such as sour cream, avocado slices, or Greek yogurt. These add a creamy texture that contrasts nicely with the spicy sauce. For a bit of crunch, sprinkle on some fresh jalapenos or diced red onions. Presentation is key—arrange the garnishes artfully on top of the enchiladas to make the dish visually appealing and appetizing.
Chicken enchiladas are a flavorful and versatile dish that can easily become a family favorite. The combination of spicy, savory, and cheesy elements makes it irresistible. This recipe provides a solid foundation, but feel free to personalize it with your favorite ingredients and toppings. Try it out and share the joy of homemade chicken enchiladas with your loved ones. Enjoy!
Ingredients:
For the enchilada sauce:
2 garlic cloves, minced
1-1/2 cups tomato sauce
1-2 tablespoons chipotle chilis in adobo sauce, adjust to taste for spiciness
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
3/4 cup reduced sodium chicken broth
Kosher salt and freshly ground pepper, to taste
For the chicken:
10 ounces cooked shredded chicken breast, from 2 rotisserie chicken breasts or slow-cooked chicken*
1 teaspoon extra virgin olive oil
1 cup diced onion
2 large garlic cloves, minced
1/4 cup cilantro, chopped
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
1/2 cup tomato sauce
1/3 cup chicken broth
For the enchiladas:
8 whole wheat flour tortillas, 7-inch (I recommend low-carb from La Tortilla Factory)
1 cup shredded Mexican cheese blend or cheddar, part-skim
Olive oil spray
2 tablespoons chopped scallions or cilantro, for garnish
Optional toppings: sour cream, avocado slices, Greek yogurt, jalapenos, etc.
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Lightly coat a medium pot with oil spray and sauté the minced garlic for about 30 seconds. Stir in the chipotle chiles, chili powder, cumin, chicken broth, and tomato sauce. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-10 minutes to blend the flavors. Set aside.
3. In a medium skillet, heat the olive oil over medium-high heat. Sauté the onions and garlic until they become soft, approximately 2 minutes. Incorporate the shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4 to 5 minutes, then remove from heat.
4. Grease a 13×9-inch glass or ceramic baking dish with olive oil spray. Fill each tortilla with about 1/3 cup of the chicken mixture and roll them up.
5. Arrange the rolled tortillas seam-side down in the prepared baking dish. Pour the enchilada sauce over them and sprinkle with shredded cheese.
6. Cover the dish with foil and bake on the middle rack of the oven for 20-25 minutes, until thoroughly heated and the cheese has melted. Garnish with scallions or cilantro. Optional: add your favorite toppings for extra flavor. Makes 8 enchiladas.
Chicken Enchiladas Recipe
Ingredients
For the enchilada sauce:
- 2 garlic cloves minced
- 1-1/2 cups tomato sauce
- 1-2 tablespoons chipotle chilis in adobo sauce adjust to taste for spiciness
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 3/4 cup reduced sodium chicken broth
- Kosher salt and freshly ground pepper to taste
For the chicken:
- 10 ounces cooked shredded chicken breast from 2 rotisserie chicken breasts or slow-cooked chicken*
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- 2 large garlic cloves minced
- 1/4 cup cilantro chopped
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/2 cup tomato sauce
- 1/3 cup chicken broth
For the enchiladas:
- 8 whole wheat flour tortillas 7-inch (I recommend low-carb from La Tortilla Factory)
- 1 cup shredded Mexican cheese blend or cheddar part-skim
- Olive oil spray
- 2 tablespoons chopped scallions or cilantro for garnish
- Optional toppings: sour cream avocado slices, Greek yogurt, jalapenos, etc.
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly coat a medium pot with oil spray and sauté the minced garlic for about 30 seconds. Stir in the chipotle chiles, chili powder, cumin, chicken broth, and tomato sauce. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-10 minutes to blend the flavors. Set aside.
- In a medium skillet, heat the olive oil over medium-high heat. Sauté the onions and garlic until they become soft, approximately 2 minutes. Incorporate the shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4 to 5 minutes, then remove from heat.
- Grease a 13×9-inch glass or ceramic baking dish with olive oil spray. Fill each tortilla with about 1/3 cup of the chicken mixture and roll them up.
- Arrange the rolled tortillas seam-side down in the prepared baking dish. Pour the enchilada sauce over them and sprinkle with shredded cheese.
- Cover the dish with foil and bake on the middle rack of the oven for 20-25 minutes, until thoroughly heated and the cheese has melted. Garnish with scallions or cilantro. Optional: add your favorite toppings for extra flavor. Makes 8 enchiladas.