Chicken Enchiladas

Chicken Enchiladas are a delightful Mexican dish that bring a burst of flavor and warmth to your table. Typically made with shredded chicken rolled in soft tortillas and baked in a savory sauce, these enchiladas offer a comforting blend of spices and textures that are loved by all. The beauty of chicken enchiladas lies in their versatility; they can be customized with a variety of fillings, sauces, and toppings to suit your taste. Whether you prefer a tangy tomatillo sauce, a rich red chili sauce, or even a creamy white sauce, these enchiladas are sure to impress your family and friends. Paired with a side of rice and beans or a fresh salad, chicken enchiladas make for a satisfying meal perfect for any occasion, from casual family dinners to festive gatherings.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup enchilada sauce (red or green)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving, optional)
• Avocado slices (for serving, optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper. Cook for another 1-2 minutes until fragrant.
4. Add the shredded chicken to the skillet and mix well until the chicken is evenly coated with the onion and spice mixture. Remove from heat.
5. To assemble the enchiladas, spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
6. Take a tortilla and spoon a portion of the chicken mixture down the center. Sprinkle a tablespoon of cheese on top.
7. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. Once all tortillas are placed in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
11. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream and avocado slices if desired.

Servings

This recipe yields approximately 4 servings, making it an ideal dish for a cozy family dinner or a gathering with friends. Enjoy your delicious Chicken Enchiladas!

Nutritional Information

Tools Needed

• Large frying pan
• Mixing bowl
• Baking dish
• Saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil
• Knife and cutting board

Tips for Preparing the Recipe

• Chicken Preparation: Use rotisserie chicken for convenience and flavor. Shred the meat and discard the skin and bones for a quick option.
• Sautéing the Onions: Before incorporating the onions, make sure they are finely chopped and sauté until they are translucent to bring out their sweetness.
• Spice Levels: Adjust the spice levels by adding more or less chili powder. For a milder version, opt for a mild salsa.
• Cheese Choice: Use a blend of cheeses (like Monterey Jack and cheddar) for a rich flavor. Remember to reserve some for topping before baking.
• Tortillas: Warm the tortillas in a dry skillet or microwave to make them pliable and easier to roll without tearing.
• Sauce Variation: Experiment with homemade enchilada sauce versus store-bought; homemade sauce can elevate the flavor profile.
• Garnishing: Top enchiladas with fresh cilantro, diced avocado, or shredded lettuce for added freshness and texture.

Skill Level

Intermediate

Recipe Course and Cuisine

• Course: Main Course
• Cuisine: Mexican

Serving and Presentation Recommendations

For an enticing presentation, arrange the chicken enchiladas neatly on a platter. Garnish with freshly chopped cilantro and a dollop of sour cream or Greek yogurt on top of each enchilada. Serve with a side of Mexican rice and black beans for a complete meal. To enhance the visual appeal, sprinkle with chili peppers or diced avocados around the platter for a splash of color.

Storage Conditions

Chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze them, make sure they are cooled to room temperature before placing them in a freezer-safe container or tightly wrapped in aluminum foil. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F until heated through.

Health Benefits

Chicken enchiladas provide a balanced meal with protein from the chicken, carbohydrates from the tortillas, and a variety of vitamins and minerals from the added vegetables. They are also a good source of dietary fiber, especially if you include beans or whole grain tortillas. The dish can be enriched with antioxidants by incorporating ingredients like bell peppers and tomatoes, which contribute to overall heart health and immune support.

Recommendations for Vegans

For a vegan alternative, substitute chicken with sautéed vegetables such as zucchini, bell peppers, and mushrooms or use shredded jackfruit for a meat-like texture. Replace dairy cheese with vegan cheese and ensure that the enchilada sauce is free of any animal products.

Similar Recipes

• Beef Enchiladas
• Vegetarian Enchiladas
• Creamy Chicken Taquitos
• Enchilada Stuffed Bell Peppers
• Shrimp Enchiladas