Chicken Enchiladas

There’s something truly special about making Chicken Enchiladas at home. I remember the first time I tried them; the combination of flavors and aromas filled my kitchen, transforming it into a warm, inviting space. My family gathered around, eager to dive into plates full of cheesy goodness, vibrant colors, and savory spices. It became a tradition—every Sunday evening, we’d share stories over a bubbling dish, the smell of melted cheese mingling with the scent of spiced chicken wafting through the air. This dish isn’t just food; it’s a celebration of togetherness, laughter, and heartwarming conversations. Each bite of Chicken Enchiladas brings me back to those cherished moments, making it a staple in our home. It’s easy to prepare, yet feels like a gourmet experience. So, roll up your sleeves and get ready to create not only a delicious meal but also lasting memories.

Ingredient List for Chicken Enchiladas

The ingredients for Chicken Enchiladas are fundamental to creating that mouthwatering experience. Each component plays a vital role in contributing to the overall flavor and texture. From the tender chicken to the creamy cheese and zesty enchilada sauce, it’s a harmonious blend that makes every bite a delight.

• 2 tablespoons of vegetable oil or canola oil: This provides the necessary fat to cook the chicken and sauté the veggies, enhancing flavors.
• 1 1/2 pounds of chicken breast, skinless and boneless: The star of the show, offering lean protein that absorbs all the delicious spices.
• 1 small onion, diced: Adds sweetness and depth to the filling.
• 5 cloves of garlic, minced: Infuses the dish with aromatic flavors.
• 2 teaspoons of cumin powder: A warm spice that gives the enchiladas a distinctive flavor.
• 1 teaspoon of paprika: Adds color and a mild smoky taste to the dish.
• 1 cup of frozen corn, thawed: Provides a sweet crunch and texture contrast.
• 1 can (15.5 oz) of pinto beans, drained: Adds heartiness and fiber, making the dish even more satisfying.
• 2 cans (4 oz each) of diced green chiles: Brings a mild heat and brightness to the filling.
• 1 can (7 oz) of chipotle peppers, seeded and minced (optional): For those who like a kick, adding these gives a wonderful smoky spice.
• 1 can (28 oz) of diced tomatoes: Forms the base of the sauce, contributing juiciness and flavor.
• 2 tablespoons of tomato paste: Thickens the sauce and intensifies the tomato flavor.
• 16 medium corn tortillas or flour tortillas: The vessel for all the delicious fillings, holding everything together.
• 3 cups of enchilada sauce, canned or homemade: A must for that classic enchilada flavor.
• 1 cup of Mexican blend cheese, shredded: Melts beautifully, adding richness and flavor.
• 1 cup of cheddar cheese: Offers a sharp flavor that pairs well with the other cheeses.
• 1 cup of mozzarella cheese: Provides that creamy, gooey texture we all love.
• Chopped cilantro leaves: For garnish, adding a pop of freshness to the dish.
• Sour cream: A cooling, creamy topping that balances the flavors.
• Chopped tomatoes: Adds freshness and color, enhancing the presentation.

Recipe Directions for Chicken Enchiladas

Making Chicken Enchiladas is a fun and rewarding process! Follow these steps carefully, and you’ll have a fantastic dish ready to share with family and friends. Let’s get started!

1. Preheat your oven to 350 degrees F. This ensures that as soon as your enchiladas are assembled, they’ll bake perfectly.
2. Place a large skillet over medium-high heat and let it warm up. Once hot, add the vegetable oil or canola oil. You’ll want it to shimmer for the best cooking results.
3. Season the chicken breast with salt and pepper. Add it to the skillet and cook on each side for about 6 to 7 minutes, until the chicken is no longer pink in the center. This is crucial for a tender filling. Transfer the cooked chicken to a plate and cover it with foil to keep it warm.
4. In the same pan, add the diced onion. Cook for 1 minute, allowing it to soften and release its sweetness. Then, add the minced garlic and stir, cooking for another minute until fragrant.
5. Now, add the corn, pinto beans, and diced green chiles. If you’re using them, toss in the chipotle peppers at this stage for a smoky flavor. Stir and cook for another minute, allowing all the ingredients to blend.
6. Next, add the diced tomatoes and tomato paste. Sauté for 1 minute to combine the flavors, then sprinkle in the cumin and paprika. Let it simmer for a moment.
7. Pull the cooked chicken breasts apart into shredded strips and add them to the pan. Stir everything together to ensure the chicken absorbs all those delicious flavors.
8. For the tortillas, microwave them on high for 30 seconds to soften. This will make them easier to roll without cracking.
9. Coat the bottom of two 9 by 13-inch pans with about 1/2 cup of enchilada sauce. This prevents sticking and adds flavor.
10. Take about 2 tablespoons of enchilada sauce and lightly coat each tortilla. This step adds moisture and flavor to the tortillas.
11. Spoon 1/4 cup of the chicken mixture onto each tortilla, then sprinkle with Mexican blend cheese. Carefully fold over the filling tightly and place 8 enchiladas seam side down in each pan.
12. Top each pan with the remaining enchilada sauce, and sprinkle with mozzarella and cheddar cheese on top. This creates a delicious, cheesy crust.
13. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
14. Once done, remove from the oven and garnish with cilantro, a dollop of sour cream, and chopped tomatoes before serving. This adds freshness and a beautiful presentation!

Ways to Customize

If you’re looking to put your twist on Chicken Enchiladas, you’re in luck! Here are some fun ways to customize this dish to suit your tastes:

• Spice it up: Add more chipotle peppers or diced jalapeños for a spicier kick.
• Add veggies: Include bell peppers, zucchini, or spinach for a healthier twist.
• Cheese variations: Experiment with different cheese blends or add feta for a unique flavor.
• Swap proteins: Use shredded turkey or even beans for a vegetarian option.
• Experiment with sauces: Try different types of sauce, like green enchilada sauce or mole for a different flavor profile.

Serving Options for Chicken Enchiladas

Serving Chicken Enchiladas can be as creative as the dish itself! Here are some great ideas on how to serve your delicious enchiladas:

• With a side salad: A light salad with avocados and lime dressing pairs wonderfully with the richness of enchiladas.
• Over rice: Serve the enchiladas over a bed of cilantro-lime rice for a hearty meal.
• For breakfast: Leftover enchiladas make an excellent breakfast option topped with eggs!
• During gatherings: Perfect for parties, as they can be made in large batches and are always a hit with guests.
• Seasonal toppings: Customize your toppings based on the season; fresh tomatoes in summer, or roasted vegetables in fall.

FAQ

Conclusion

These Chicken Enchiladas stand out for their perfect blend of flavors, ease of preparation, and the joy they bring to the dinner table. I encourage you to give this recipe a try for your next family meal. You won’t just be making dinner; you’ll be creating moments filled with laughter and love around the table. Enjoy every bite and happy cooking!

Chicken Enchiladas

Craving comfort food? These Chicken Enchiladas are the perfect solution! Layered with tender chicken, zesty enchilada sauce, and plenty of melted cheese, this easy weeknight dinner is sure to satisfy. Prepare to indulge in a delicious meal tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons vegetable oil
• 1.5 pounds chicken breast skinless and boneless
• 1 small onion diced
• 5 cloves garlic minced
• 2 teaspoons cumin powder
• 1 teaspoon paprika
• 1 cup frozen corn thawed
• 1 can (15.5 oz) pinto beans drained
• 2 cans (4 oz each) diced green chiles
• 1 can (7 oz) chipotle peppers seeded and minced - optional
• 1 can (28 oz) diced tomatoes
• 2 tablespoons tomato paste
• 16 medium corn tortillas or flour tortillas
• 3 cups enchilada sauce canned or homemade
• 1 cup Mexican blend cheese shredded
• 1 cup cheddar cheese
• 1 cup mozzarella cheese
• Chopped cilantro leaves
• Sour cream
• Chopped tomatoes

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Oven
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. This ensures that as soon as your enchiladas are assembled, they’ll bake perfectly.
2. Place a large skillet over medium-high heat and let it warm up. Once hot, add the vegetable oil or canola oil. You’ll want it to shimmer for the best cooking results.
3. Season the chicken breast with salt and pepper. Add it to the skillet and cook on each side for about 6 to 7 minutes, until the chicken is no longer pink in the center. This is crucial for a tender filling. Transfer the cooked chicken to a plate and cover it with foil to keep it warm.
4. In the same pan, add the diced onion. Cook for 1 minute, allowing it to soften and release its sweetness. Then, add the minced garlic and stir, cooking for another minute until fragrant.
5. Now, add the corn, pinto beans, and diced green chiles. If you’re using them, toss in the chipotle peppers at this stage for a smoky flavor. Stir and cook for another minute, allowing all the ingredients to blend.
6. Next, add the diced tomatoes and tomato paste. Sauté for 1 minute to combine the flavors, then sprinkle in the cumin and paprika. Let it simmer for a moment.
7. Pull the cooked chicken breasts apart into shredded strips and add them to the pan. Stir everything together to ensure the chicken absorbs all those delicious flavors.
8. For the tortillas, microwave them on high for 30 seconds to soften. This will make them easier to roll without cracking.
9. Coat the bottom of two 9 by 13-inch pans with about 1/2 cup of enchilada sauce. This prevents sticking and adds flavor.
10. Take about 2 tablespoons of enchilada sauce and lightly coat each tortilla. This step adds moisture and flavor to the tortillas.
11. Spoon 1/4 cup of the chicken mixture onto each tortilla, then sprinkle with Mexican blend cheese. Carefully fold over the filling tightly and place 8 enchiladas seam side down in each pan.
12. Top each pan with the remaining enchilada sauce, and sprinkle with mozzarella and cheddar cheese on top. This creates a delicious, cheesy crust.
13. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
14. Once done, remove from the oven and garnish with cilantro, a dollop of sour cream, and chopped tomatoes before serving. This adds freshness and a beautiful presentation!

Notes

The Chicken Enchiladas can be stored in an airtight container for up to 3 days. To freeze, wrap them tightly in foil and place them in a freezer bag for up to 3 months. Reheat in the oven until warmed through. For variation, try using different protein, like turkey or beans for a vegetarian option.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.