Chicken Enchiladas Recipe - Tools of Flavor

Are you craving a delicious and flavorful dish that will leave you wanting more? Look no further than this incredible Chicken Enchiladas Recipe! Packed with tender chicken, gooey cheese, and a mouthwatering homemade enchilada sauce, this dish is guaranteed to satisfy your taste buds. Whether you’re serving it for a family dinner or a weekend gathering with friends, these enchiladas are sure to be a hit. So grab your apron and get ready to create a culinary masterpiece that will have everyone coming back for seconds!

Ingredients

Ingredients for the enchilada filling

2 cups cooked chicken, shredded
1 cup grated cheese (cheddar or Monterey Jack)
1/2 cup diced onion
1/2 cup chopped bell pepper
1/2 cup corn kernels
1/2 cup black beans
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin powder
Salt and pepper to taste

Ingredients for the enchilada sauce

2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1/2 teaspoon oregano
2 cups chicken broth
1 can (8 ounces) tomato sauce
Salt to taste

Additional ingredients

10 flour tortillas
1 cup grated cheese (cheddar or Monterey Jack)
Chopped fresh cilantro, for garnish
Sour cream and guacamole, for serving

Preparation Time

Preparation time for the enchilada filling

Preparation time for the enchilada filling is approximately 15 minutes. This includes shredding the cooked chicken, chopping the vegetables, and gathering all the necessary ingredients.

Preparation time for the enchilada sauce

Preparation time for the enchilada sauce is approximately 10 minutes. This involves measuring and preparing the ingredients for the sauce before starting the cooking process.

Overall preparation time

The overall preparation time for the chicken enchiladas is approximately 25 minutes. This includes both the preparation of the filling and the sauce.

Cooking Time

Cooking time for the enchilada sauce

Cooking time for the enchilada sauce is approximately 15 minutes. This involves heating olive oil in a saucepan, making a roux with flour and spices, and then simmering the sauce until thickened.

Cooking time for the enchiladas

Cooking time for the enchiladas is approximately 25 minutes. This includes assembling the enchiladas, pouring the sauce over them, and baking them in the oven until heated through and the cheese is melted and bubbly.

Overall cooking time

The overall cooking time for the chicken enchiladas is approximately 40 minutes. This includes both the cooking time for the sauce and the enchiladas in the oven.

Instructions

Preparing the enchilada filling

In a skillet, heat olive oil over medium heat.
Add diced onion, chopped bell pepper, and minced garlic to the skillet. Cook until softened.
Stir in shredded chicken, corn kernels, and black beans. Cook for an additional 2-3 minutes.
Season the filling mixture with chili powder, cumin powder, salt, and pepper. Mix well. Remove from heat and set aside.

Making the enchilada sauce

In a saucepan, heat olive oil over medium heat.
Add all-purpose flour and whisk constantly until it forms a smooth paste.
Stir in the chili powder, cumin powder, garlic powder, and oregano. Cook for 1 minute.
Gradually whisk in the chicken broth and tomato sauce. Continue whisking until the sauce is smooth and well combined.
Bring the sauce to a simmer and cook for 10-15 minutes, until it thickens. Season with salt to taste. Remove from heat and set aside.

Assembling the enchiladas

Preheat the oven to 350°F (175°C).
Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
Warm the flour tortillas in the microwave for a few seconds or on a heated pan until pliable.
Spoon a generous portion of the enchilada filling onto each tortilla. Roll up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle grated cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for an additional 5 minutes, until the cheese is melted and bubbly.

Cooking the enchiladas

Preheat the oven to 350°F (175°C).
Pour a small amount of the enchilada sauce into the bottom of a baking dish to prevent sticking.
Warm the flour tortillas in the microwave for a few seconds or on a heated pan until pliable.
Spoon a generous portion of the enchilada filling onto each tortilla. Roll up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle grated cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for an additional 5 minutes, until the cheese is melted and bubbly.

Serving Suggestions

Side dishes to accompany the enchiladas

Mexican rice
Refried beans
Corn salad or coleslaw
Sliced avocado
Fresh salsa or pico de gallo

Garnish options

Chopped fresh cilantro
Sliced jalapenos
Diced tomatoes
Diced red onions
Sour cream
Guacamole

Storage

Storing leftover enchiladas

Store any leftover enchiladas in an airtight container in the refrigerator. They can be kept for up to 3-4 days. To reheat, simply microwave or bake them in the oven until heated through.

Freezing instructions

If you want to freeze the enchiladas, it’s best to assemble them without baking. Wrap the unbaked enchiladas tightly in plastic wrap and aluminum foil before placing them in the freezer. They can be frozen for up to 3 months. To cook, thaw them in the refrigerator overnight and then bake according to the instructions.

Tips and Variations

Tips for making the perfect enchiladas

Use leftover cooked chicken or a rotisserie chicken for convenience and added flavor.
Feel free to customize the filling by adding other vegetables like zucchini or mushrooms.
If you prefer a spicier sauce, add cayenne pepper or hot sauce to the enchilada sauce recipe.
To make vegetarian enchiladas, simply omit the chicken and use vegetable broth instead of chicken broth.

Variations to try

Beef Enchiladas: Substitute ground beef for the cooked chicken in the filling. Adjust the seasonings to taste.
Cheese Enchiladas: Skip the chicken and filling ingredients. Roll up the tortillas with just cheese and smother them in enchilada sauce before baking.
Seafood Enchiladas: Use cooked shrimp, crab, or a combination of seafood as the filling. Add diced bell peppers and onions for added flavor.

Frequently Asked Questions

Can I use store-bought enchilada sauce?

Yes, store-bought enchilada sauce can be used as a time-saving option. However, making homemade enchilada sauce allows you to adjust the seasonings to your liking.

Can I make the enchiladas in advance?

Yes, you can assemble the enchiladas in advance and refrigerate them until ready to bake. This can be a great time-saving option for busy weeknights or when hosting a dinner party.

How spicy are these enchiladas?

The spice level of these enchiladas can be adjusted to your preference. The recipe as written is mild to medium in spiciness. To make them spicier, add more chili powder, cayenne pepper, or hot sauce to the sauce or filling.

Conclusion

Chicken enchiladas are a delicious and satisfying Mexican dish that can be easily prepared at home. With a flavorful filling, homemade enchilada sauce, and melted cheese, these enchiladas are sure to please your taste buds. Whether you’re cooking for your family or entertaining guests, this recipe is a crowd-pleaser. Feel free to customize the filling and adjust the spice level to suit your preferences. Serve with your favorite side dishes and garnishes for a complete meal. Enjoy!