Chicken Enchiladas Recipe

You’ll create authentic chicken enchiladas with this ultimate recipe. Start by toasting dried guajillo and ancho chilies, then blend them with onion, garlic, and spices for a rich sauce. Dip corn tortillas in the sauce, fill with shredded chicken, and roll. Arrange in a baking dish, top with more sauce and cheese, then bake until bubbly. For best results, use homemade or rotisserie chicken, warm your tortillas before rolling, and avoid overstuffing. This versatile dish offers variations like vegetarian, seafood, or breakfast options. Master these techniques, and you’ll discover a world of enchilada possibilities.

The Ultimate Enchilada Recipe

Enchiladas are a beloved Mexican dish that has captured the hearts and taste buds of food lovers worldwide. This ultimate enchilada recipe combines authentic flavors with modern techniques to create a mouthwatering meal that’s both traditional and elevated. With tender shredded chicken wrapped in soft corn tortillas and smothered in a rich, complex sauce, these enchiladas offer a perfect balance of textures and tastes. The secret lies in toasting dried chilies to unlock their full potential and using a food processor to achieve a smooth, consistent sauce. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress with its depth of flavor and visual appeal.

Ingredients

• 12 corn tortillas
• 3 cups shredded cooked chicken
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• Sour cream for serving (optional)

Instructions

1. Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Remove stems and seeds, then place in a bowl and cover with hot water. Let soak for 30 minutes.
2. In a food processor, blend the soaked chilies, onion, garlic, diced tomatoes, cumin, and oregano until smooth.
3. Heat oil in a large saucepan over medium heat. Pour in the blended sauce and simmer for 15 minutes, stirring occasionally.
4. Preheat the oven to 375°F (190°C).
5. Dip each tortilla in the warm sauce, then fill with shredded chicken and roll tightly.
6. Place the rolled enchiladas seam-side down in a 9×13 inch baking dish.
7. Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Broil for 2-3 minutes to achieve a golden-brown top.
10. Garnish with chopped cilantro and serve with sour cream if desired.

Top Tips

• Use homemade chicken for best flavor, or rotisserie chicken for convenience.
• Warm the tortillas slightly before rolling to prevent cracking.
• Don’t overstuff the enchiladas to ensure they roll easily and cook evenly.
• For a smoother sauce, strain it through a fine-mesh sieve after blending.
• Let the enchiladas rest for 5 minutes after baking to set before serving.
• Serve with a side of Mexican rice and refried beans for a complete meal.

Variations

• Vegetarian: Replace chicken with a mixture of black beans and roasted vegetables.
• Seafood: Use shrimp or flaked white fish instead of chicken.
• Green Enchiladas: Substitute the red sauce with a tomatillo-based green sauce.
• Beef Enchiladas: Use shredded beef in place of chicken.
• Breakfast Enchiladas: Fill with scrambled eggs, bacon, and cheese.
• Mole Enchiladas: Use a rich mole sauce instead of the chili-based sauce.

Nutritional Guide

Nutrient	Amount per Serving
Servings	6
Calories	420
Fat	18g
Carbohydrates	38g
Protein	28g

These enchiladas are a good source of protein from the chicken and cheese. The corn tortillas provide complex carbohydrates, while the vegetables in the sauce offer various vitamins and minerals. To reduce the calorie and fat content, use low-fat cheese and consider baking the tortillas instead of frying them in oil. For added fiber, serve with a side of vegetables or incorporate them into the filling.

Frequently Asked Questions

Can I Freeze Chicken Enchiladas Before Baking?

You can freeze enchiladas before baking, offering convenient meal prep. For best results, wrap tightly and freeze for up to 3 months. When ready, thaw overnight and bake as usual. Experiment with different fillings for recipe variations.

How Long Do Leftover Chicken Enchiladas Last in the Refrigerator?

You’ll want to consume leftover enchiladas within 3-4 days. For best storage, use airtight containers. When reheating, add fresh toppings for flavor variations. Consider serving with innovative sides like mango salsa or chipotle-lime crema for a gourmet twist.

What’s the Best Cheese to Use for Chicken Enchiladas?

You’ll find various cheese options suit your flavor preferences. Consider melting qualities and texture differences. Queso Oaxaca offers excellent meltability, while Monterey Jack provides a mild taste. Cotija adds a salty finish. Experiment to discover your ideal combination.

Are There Any Good Vegetarian Substitutes for Chicken in Enchiladas?

You’ll find excellent vegetarian alternatives for enchiladas. Try tofu enchiladas, which absorb flavors well and provide protein. Alternatively, opt for mushroom enchiladas, offering a meaty texture and umami taste. These innovative options satisfy both traditionalists and adventurous eaters.

How Can I Make Chicken Enchiladas Less Spicy?

You can reduce spiciness by using mild seasoning blends and opting for a creamy sauce. Incorporate dairy-based ingredients like sour cream or cheese to temper heat. Experiment with innovative cooling elements such as avocado or cilantro-lime crema.

Can Chicken Alfredo Ingredients Be Used to Enhance Chicken Enchiladas?

Chicken Alfredo ingredients can elevate chicken enchiladas with creamy, cheesy flavors. By blending elements from a chicken alfredo pasta recipe made easy, such as the rich parmesan sauce and tender chicken, you can create a fusion dish bursting with indulgent taste while still honoring the classic enchilada structure.

Before You Go

You’ve now mastered the art of crafting delicious chicken enchiladas. By following these precise steps, you’ve created a dish that’s both authentic and flavorful. Remember, the key lies in properly seasoning the chicken, rolling the tortillas tightly, and achieving the ideal sauce consistency. Don’t forget to garnish with fresh cilantro and a dollop of sour cream for excellent presentation. Your homemade enchiladas will rival those of any Mexican restaurant.