Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. This ensures that as soon as your enchiladas are assembled, they’ll bake perfectly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- For the tortillas, microwave them on high for 30 seconds to soften. This will make them easier to roll without cracking.
- Coat the bottom of two 9 by 13-inch pans with about 1/2 cup of enchilada sauce. This prevents sticking and adds flavor.
- Take about 2 tablespoons of enchilada sauce and lightly coat each tortilla. This step adds moisture and flavor to the tortillas.
- 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.
- Top each pan with the remaining enchilada sauce, and sprinkle with mozzarella and cheddar cheese on top. This creates a delicious, cheesy crust.
- 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!
- 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.