Chicken Enchiladas

There’s nothing quite like a plate of Chicken Enchiladas to bring a comforting warmth to your home. I still remember the first time I made them for a gathering of friends; the aroma filled the kitchen, and as I pulled the cheesy enchiladas from the oven, everyone couldn’t wait to dig in. The blend of tender chicken, tangy verde sauce, and gooey cheese creates a dish that feels both special and satisfying. Whether it’s a cozy weeknight dinner or a festive occasion, these enchiladas never fail to impress. This is one of those recipes that I love to share, as it brings people together around the dinner table, creating memories that linger long after the last bite. So, let’s dive into the world of Chicken Enchiladas and discover how to create this delightful dish together!

Shopping List for Chicken Enchiladas

When it comes to making Chicken Enchiladas, the ingredients are simple yet flavorful, creating a deliciously satisfying dish. The star players, such as chicken, tomatillos, and cheese, come together harmoniously to deliver a family favorite. Each ingredient plays a vital role in the overall taste and texture, ensuring that every bite is just as delightful as the last.

• 1 lb tomatillos fresh, husks and stems removed, rinsed
• 2 serrano chiles stems and seeds removed
• 4 slices white onion each about ¼-inch thick
• 3 cloves garlic
• ¼ cup cilantro fresh, roughly chopped
• 2 tablespoons vegetable oil
• 2 cups Pacific Foods Organic Free-Range Chicken Broth
• ¾ cup Mexican crema or crème fraîche, or heavy cream
• Kosher salt
• 3 lbs chicken thighs skin-on, bone-in
• 1 tablespoon vegetable oil
• Kosher salt and fresh ground black pepper
• 10 corn tortillas
• 1½ cups cheese Shredded: Monterey Jack and/or Mild Cheddar
• 1 cup tomato chopped, for garnish
• ½ cup cilantro chopped, for garnish
• ½ cup Cotija cheese crumbled, for garnish

Recipe Steps for Chicken Enchiladas

Making Chicken Enchiladas is a rewarding experience that fills your kitchen with delightful aromas. Start by getting everything prepped, and don’t hesitate to take your time during each step to ensure a delicious end result. Follow these personalized instructions to guide you through each stage of the process.

1. Position a rack under your broiler, and turn on high. Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan. Broil these until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through for even cooking. You’ll know they’re ready when they start to blister and release their aromas. Remove them from the oven carefully.
2. Transfer the roasted vegetables to a blender and add the cilantro. Blend until smooth, creating a vibrant green sauce that will be the heart of your enchiladas.
3. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the tomatillo mixture you just blended and cook for about 3 minutes, stirring frequently. This step helps deepen the flavors of the sauce, so keep an eye on it.
4. Add 2 cups of chicken broth to the saucepan and bring the mixture to a simmer. Cook until the sauce thickens enough to coat the back of a spoon, which takes about 20 minutes. The sauce will transform into a beautiful, rich green that you can’t resist tasting.
5. Once you’ve achieved the right consistency, remove the sauce from the heat and whisk in ¾ cup of Mexican crema (or your chosen alternate). Mix in Kosher salt to taste. Let the sauce cool slightly as you prepare the chicken.
6. Preheat your oven to 400°F. While it’s heating, rub 1 tablespoon of vegetable oil over the chicken thighs, ensuring an even coating. Season generously with Kosher salt and fresh ground black pepper.
7. Place the seasoned chicken thighs in the oven and bake until cooked through, reaching an internal temperature of 165°F. This will take approximately 45 minutes for bone-in thighs. You’ll know they are done when they are golden brown and the juices run clear.
8. After baking, remove the thighs from the oven and let them cool slightly. If you wish, you can turn the oven off now or leave it on since you’ll be cooking the enchiladas at the same temperature. Once the chicken is cool enough to handle, remove the skin and discard it, then shred the meat with a fork. Lightly season the shredded chicken with salt and pepper.
9. Wrap the corn tortillas in damp paper towels and microwave on high for 1 minute to soften them. If they aren’t pliable yet, you can microwave for another 30 seconds. This step ensures your tortillas are soft enough to roll without tearing.
10. Spray a 9-inch by 13-inch baking dish with cooking spray to prevent sticking. One by one, dip each tortilla into the prepared verde sauce until just coated. Lay the sauced tortilla in the dish and fill the center with a generous tablespoon of the shredded chicken. Roll the tortilla tightly and place it seam-side down in the dish. Spoon some sauce over each filled tortilla to keep everything moist and flavorful.
11. Once all the tortillas are filled and placed in the dish, pour the remaining sauce over them, making sure to cover everything evenly. Top with 1½ cups of shredded cheese for that gooey finish.
12. Bake the enchiladas in the preheated oven for about 25 minutes, until bubbly and lightly browned on top. Keep an eye on them to make sure they don’t brown too much.
13. As soon as they’re done, garnish your Chicken Enchiladas with chopped tomatoes, additional cilantro, and crumbled Cotija cheese if desired. Serve at once and enjoy the delightful flavors!

Helpful Notes about Chicken Enchiladas

While making Chicken Enchiladas, here are some notes to keep in mind for the best results. These tips will help you navigate the cooking process smoothly.

• Storage: Store leftovers in an airtight container in the fridge for up to 1 week. They make for great lunches!
• Freezing: You can freeze the cooked enchiladas for up to 1 month. Just be aware that the texture might change slightly upon reheating.
• Serving Suggestions: Pair with a fresh salad or Mexican rice to complete the meal.
• Ingredient Freshness: Always use fresh ingredients for the best flavor, especially the tomatillos and cilantro.
• Spice Levels: Adjust the number of chiles based on your heat preference. For a mild option, use just one serrano.

Accompaniments for Chicken Enchiladas

When serving Chicken Enchiladas, consider these delicious accompaniments that can elevate your dining experience:

• Mexican Rice: Serve alongside a vibrant dish of Mexican rice infused with spices to complement the enchiladas.
• Refried Beans: A classic addition, refried beans add creaminess and protein to the plate.
• Fresh Salad: A light salad with avocado, tomatoes, and a lime dressing offers a refreshing contrast to the rich flavors of the enchiladas.
• Guacamole: Serve with a side of guacamole to add a creamy and delicious element.
• Sour Cream: A dollop of sour cream on top of the enchiladas adds a cool and tangy finish.
• Occasions: These enchiladas are perfect for casual family dinners, entertaining friends, or celebrating special occasions like birthdays.

FAQ

Conclusion

Chicken Enchiladas are a delightful dish that combines comfort and flavor, making them a perfect meal for any occasion. I encourage you to give this recipe a try; it’s easier than you might think and so rewarding. Whether you’re cooking for family or entertaining friends, these enchiladas will surely be a hit. So roll up your sleeves, gather your ingredients, and enjoy the process of creating something truly delicious!

Chicken Enchiladas

The ultimate comfort food, Chicken Enchiladas are filled with tender chicken, smothered in a tangy verde sauce, and topped with melted cheese. This easy weeknight dinner is perfect for satisfying those cravings. Make it tonight for a deliciously comforting experience!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb tomatillos fresh, husks and stems removed, rinsed
• 2 serrano chiles stems and seeds removed
• 4 slices white onion each about ¼-inch thick
• 3 cloves garlic
• ¼ cup cilantro fresh, roughly chopped
• 2 tablespoons vegetable oil
• 2 cups Pacific Foods Organic Free-Range Chicken Broth
• ¾ cup Mexican crema or crème fraîche, or heavy cream
• 1 Kosher salt
• 3 lbs chicken thighs skin-on, bone-in
• 1 tablespoon vegetable oil
• 1 Kosher salt and fresh ground black pepper
• 10 corn tortillas
• 1½ cups cheese Shredded: Monterey Jack and/or Mild Cheddar
• 1 cup tomato chopped, for garnish
• ½ cup cilantro chopped, for garnish
• ½ cup Cotija cheese crumbled, for garnish

Equipment

• 9"x13" baking dish

Method

 

1. Position a rack under your broiler, and turn on high. Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan. Broil, until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through.
2. Transfer vegetables to a blender and add the cilantro. Blend until smooth.
3. Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 3 minutes.
4. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
5. Remove from the heat and whisk in the Mexican crema and Kosher salt. Let cool slightly before assembling the enchiladas.
6. While the sauce is simmering, preheat the oven to 400°F. Rub the vegetable oil over the chicken thighs, and then sprinkle all over with Kosher salt and fresh ground black pepper. Bake until cooked through with an internal temperature of 165°F. (Approx. 45 minutes for bone-in, 30 minutes for boneless).
7. Remove the thighs and let cool slightly. Remove the skin and discard it. Shred the meat with a fork. Lightly salt and pepper the shredded chicken. Set aside.
8. Place moist paper towels around the corn tortillas and place in the microwave on high for 1 minute. Microwave for another 30 seconds, if necessary.
9. Spray a 9"x13" baking dish with cooking spray. One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla. Lay the sauced tortilla into the dish. Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top. Repeat with remaining tortillas.
10. Pour 1½ cups of the sauce over the tortillas. Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
11. Garnish with chopped tomatoes, cilantro, and crumble Cotija cheese, if desired. Serve at once!

Notes

• Tip 1: We love the flavor of bone-in, skin-on chicken thighs. However, you can certainly go with skinless, boneless thigh or breasts.
• Tip 2: A shredded rotisserie chicken is an okay substitute, you won't get quite as much flavor, but it's still a fine option.
• Tip 3: Serrano peppers will add some heat to the sauce. We remove the stems and then slit the peppers in half to remove in the seeds and ribs on the inside. Consider wearing gloves to do this, or wash your hands and don't touch your eyes!
• Tip 4: The verde sauce and the chicken can be prepared several days in advance. The cooked enchiladas will keep in the fridge for up to 1 week.
• Tip 5: Though they can be frozen, the texture of the enchiladas will be compromised somewhat if frozen for up to 1 month.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.