Best Amazing Chicken Enchiladas Recipe: A Mind-Blowing Delight
Indulge in a special chicken enchiladas recipe that will become your new obsession! With its rich flavors and simple steps, this dish is perfect for any night of the week. Don’t miss out on this culinary adventure—try it now!
Savor our recipe for Easy Chicken Enchiladas, which is the ideal choice for a quick and delectable Mexican-inspired dinner. This dish calls for soft tortillas to be rolled around tender shredded chicken, flavorful cheese, and onions, all of which are covered in a thick, homemade enchilada sauce. These enchiladas are ready in just 40 minutes, making them perfect for weeknight get-togethers or hectic workdays.
The homemade enchilada sauce, which combines flavors like chili powder, cumin, and oregano with a silky chicken broth base, gives a depth of flavor that store-bought versions simply cannot match. A thick coating of melted cheese is then added to the enchiladas, giving them a deliciously gooey finish.
Add a unique touch by personalizing this dish with your preferred toppings, including fresh cilantro, sour cream, black olives, or green onions. These quick and easy chicken enchiladas are sure to please, whether you're feeding a large family or hosting guests. Savor the vivid and soothing flavors of this traditional Mexican dish any night of the week.
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Equipment:
- 2 cup cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 pieces small flour tortillas
- 1 cup enchilada sauce
- 1 cup diced onions
- 1/2 cup chopped fresh cilantro
- 1 cup sliced black olives
- 1/2 cup chopped green onions (Optional)
- 1 tsp olive oil
- 2 tsp vegetable oil
- 2 tsp all-purpose flour
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cup chicken broth
- Salt to taste
- Mexican Chicken Enchiladas Recipe:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and chili powder, and cook for about 1 minute. Add the garlic powder, onion powder, cumin, and oregano. Gradually whisk in the chicken broth. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens. Add salt to taste.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and diced onions. Mix well.
- Assemble Enchiladas: Warm the tortillas in the microwave for about 20 seconds to make them pliable. Spread 1/4 cup of the chicken mixture down the center of each tortilla. After rolling the tortillas, put them seam-side down in a baking dish that has been oiled.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the top of the rolled tortillas. Top with the remaining Monterey Jack and cheddar cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Take out of the oven and let it sit for a few minutes. If preferred, garnish with chopped green onions, black olives, sour cream, and cilantro. Warm up and serve.
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 11g56%
- Cholesterol 85mg29%
- Sodium 850mg36%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a spicier version, add diced jalapeños to the chicken mixture or use a spicier enchilada sauce.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days. Before serving, reheat in the microwave or oven.
- Feel free to customize the filling with other ingredients like beans, corn, or bell peppers.