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Discover the true taste of Mexico with our Easy Homemade Chicken Enchiladas recipe. This dish is loved by families everywhere. It has tender chicken, melted cheese, and soft tortillas, all covered in a delicious red sauce.
Baked to perfection, these enchiladas are great for any weeknight dinner. They also make a fantastic choice for Cinco de Mayo celebrations.
Key Takeaways
- Quick and easy to prepare, ready in just 45 minutes
- Packed with bold, authentic Mexican flavors
- Versatile recipe that can be customized to your taste
- Ideal for family dinners or Cinco de Mayo festivities
- Remains a popular and well-reviewed recipe over a decade after its initial publication
Introduction to Traditional Mexican Enchiladas
Enchiladas are a favorite dish in Mexico, loved for their rich flavors and history. They started as a simple street food but have become a beloved dish. This recipe brings the true taste of Mexican enchiladas to your table, using traditional ingredients and methods.
History of Enchiladas in Mexican Cuisine
The Aztecs first made enchiladas by wrapping tortillas around fish. Over time, fillings changed to include meats, veggies, and cheeses. Today, enchiladas are a big part of Mexican food, with each family adding their own twist.
Why This Recipe Stands Out
This chicken enchilada recipe is special because it stays true to Mexican traditions. It uses corn tortillas, homemade sauce, and shredded chicken. It also lets you add your own touches, making it perfect for everyone.
| Ingredient | Amount |
|---|---|
| Dried Ancho Chiles | 4 |
| Dried Guajillo Chiles | 4 |
| Dried Chiles de Arbol | 4 |
| Garlic Cloves | 6 |
| Tomatoes | 4 large Roma, halved |
| White Onion | 1/2 medium |
| Jalapeños | 1-2 medium, stems removed |
| Knorr Bouillon | 2-3 teaspoons |
| Water | 2 1/2-3 cups |
| Mexican Crema | 1 cup, reserve 1/2 cup |
| Chili Ancho Powder | 2 teaspoons |
| Cumin | 1 teaspoon |
The homemade sauce and shredded chicken make this recipe unique. They blend spices, creaminess, and savory flavors. This mix captures the true taste of traditional Mexican enchiladas.
Essential Ingredients for Perfect Chicken Enchiladas
Making delicious chicken enchiladas starts with choosing the right ingredients. You’ll need corn or flour tortillas, tender shredded chicken, and tasty enchilada sauce. Don’t forget to add shredded cheese, like Mexican-blend, cheddar, mozzarella, or pepperjack.
For a true Mexican flavor, try using Oaxaca, Chihuahua, or Asadero cheese. You can also add sour cream, green chiles, and spices to make it even better.
| Ingredient | Quantity |
|---|---|
| Corn or Flour Tortillas | 16 large |
| Shredded Chicken | 3 cups cooked |
| Enchilada Sauce | 3 cans (10 oz each) |
| Shredded Cheese | 2 cups |
| Optional Ingredients | Sour cream, green chiles, spices |
With these ingredients and a bit of care, you can make chicken enchiladas that are sure to please.
Choosing the Right Tortillas: Corn vs Flour
Choosing between corn and flour tortillas is key for perfect chicken enchiladas. Corn tortillas are traditional, but flour tortillas are also tasty and flexible. Knowing each tortilla’s unique traits helps pick the best one for your enchiladas.
Corn Tortillas: The Classic Choice
Corn tortillas are top for enchiladas because they stay firm when rolled. To keep them from tearing or getting soggy, fry them for 10 seconds on each side in oil. This helps them hold sauce without getting soft.
Flour Tortillas: A Soft and Versatile Alternative
Flour tortillas are a great, easy choice for enchiladas. They’re softer and can hold more filling. Plus, they pair well with many flavors, making them a favorite for enchilada lovers.
| Corn Tortillas | Flour Tortillas |
|---|---|
| Maintain structure when rolled, preventing breakage | Softer, more pillowy texture |
| Require frying to prevent sogginess | Can hold larger quantities of fillings |
| Gluten-free and celiac-friendly | Contain gluten |
| Absorb less liquid from sauces and condiments | Absorb more liquid from sauces and condiments |
Preparing Tortillas for Enchiladas
Whether you pick corn or flour tortillas, proper prep is crucial. Warm them in the microwave for about 1 minute, flipping halfway. For corn tortillas, wrap them in a damp paper towel to keep them moist.
Knowing corn and flour tortillas’ differences helps choose the right one for your chicken enchiladas. Proper preparation and frying, especially for corn tortillas, prevent them from breaking. With the right tortilla and prep, your enchiladas will be delicious and hold their shape well.
Chicken Enchiladas Recipe
Experience the real taste of Mexico with this chicken enchiladas recipe. It has tender chicken, tasty spices, and smooth enchilada sauce. This dish will make your taste buds dance. Follow these steps to make a homemade dish that will wow your family and friends.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the shredded cooked chicken with 1/4 cup of the enchilada sauce, salt, and pepper to taste.
- Warm the tortillas according to the package instructions to make them pliable.
- Spoon the chicken mixture onto the center of each tortilla, then top with a generous amount of shredded cheese.
- Carefully roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas, ensuring they are evenly coated.
- Top the enchiladas with the remaining shredded cheese.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the chicken enchiladas hot. Add fresh cilantro, a dollop of sour cream, and your favorite toppings. Enjoy this delicious Mexican meal!
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 45 mins | 1 hr 5 mins | 1 hr 55 mins | 8 | 1 9×13-inch dish |
Nutritional Information (per serving):
- Calories: 710
- Fat: 36g
- Carbs: 53g
- Protein: 42g
- Cholesterol: 126mg
- Sodium: 1765mg
- Saturated Fat: 18g
- Dietary Fiber: 4g
- Total Sugars: 4g
- Vitamin C: 19mg
- Calcium: 509mg
- Iron: 5mg
- Potassium: 590mg
This chicken enchiladas recipe is loved by all. It’s a mix of great flavors and textures. Share this Mexican classic with your loved ones for a special meal.
Making the Perfect Enchilada Sauce
Making the perfect enchilada sauce is key to better homemade chicken enchiladas. You can pick between a bright red sauce or a creamy white sauce. Both add unique flavors that can change your dish.
Red Sauce vs White Sauce Options
The classic red enchilada sauce uses chili powder, tomato paste, and broth. It’s simmered until it’s just right. You can add dried chiles and a bit of Mexican chocolate for a real touch.
The white sauce is creamy, made with flour, sour cream, and cheese. It’s milder and creamier, a great choice for those who like it smooth.
Homemade vs Store-Bought Sauce
Store-bought enchilada sauces are easy, but homemade is better for flavor and control. Making it yourself lets you adjust the spice and balance the flavors. This way, you can make a sauce that’s truly yours and makes your chicken enchiladas stand out.
Whether you prefer a bold red sauce or a smooth white sauce, the goal is to find the right flavor for you. With a bit of trial and error, you can make the perfect enchilada sauce for your homemade chicken enchiladas.
Shredding and Seasoning the Chicken
To make the best chicken enchiladas, start with the chicken filling. Use leftover chicken, rotisserie chicken, or cook your own. Shredding the chicken is easy – just use two forks or a stand mixer with a paddle attachment.
After shredding, season the chicken well. Mix in salt, pepper, and spices like cumin or chili powder. Adding a bit of enchilada sauce makes it even better.
| Ingredient | Quantity |
|---|---|
| Shredded Cooked Chicken | 4 cups |
| Salt | 1 tsp |
| Black Pepper | 1/2 tsp |
| Cumin | 1 tsp |
| Chili Powder | 1/2 tsp |
| Enchilada Sauce | 1/4 cup |
Shredding and seasoning the chicken right makes your enchiladas full of flavor and moisture.
“The shredded chicken in these enchiladas is the star of the show – it’s so flavorful and tender!”
– Marie, Satisfied Customer
Step-by-Step Assembly Instructions
Making delicious chicken enchiladas is easy and fun. You can choose to roll them up or layer them. Both ways make tasty enchiladas.
Rolling Technique
To roll enchiladas, put chicken and cheese at one end of a tortilla. Roll it up tightly and place it seam-side down in a dish. This makes the enchiladas look like the ones you love from Mexico.
Layering Method
If you want to assemble enchiladas fast, try the layering method. Put tortillas, chicken, sauce, and cheese in layers in a dish. It’s great for making a lot at once.
It doesn’t matter which method you pick. Just make sure the tortillas are warm and soft. This way, they won’t tear when you roll or layer them. Soon, you’ll be making rolling enchiladas and assembling enchiladas like a pro.
“The secret to perfect chicken enchiladas is in the assembly. A little care and attention to detail will result in enchiladas that are both beautiful and delicious.”
Cheese Selection and Melting Tips
Choosing the right cheese is key to making perfect chicken enchiladas. A mix of cheeses can make the dish taste like a true Mexican meal.
For the best flavor, use a mix of best cheese for enchiladas like Mexican-blend, cheddar, mozzarella, or pepperjack. These cheeses melt well and taste great together. Adding Oaxaca, Chihuahua, or Asadero cheese can also add a special Mexican flavor.
Save some melting cheese for the top before baking. This makes the cheese melt evenly and creates a delicious, gooey layer. Freshly grated cheese works best because pre-shredded cheese can melt poorly due to additives.
| Cheese Variety | Melting Properties | Flavor Profile |
|---|---|---|
| Mexican-Blend | Excellent | Creamy, slightly tangy |
| Cheddar | Good | Sharp, savory |
| Mozzarella | Excellent | Mild, milky |
| Pepperjack | Good | Spicy, slightly smoky |
| Oaxaca | Excellent | Stringy, slightly salty |
| Chihuahua | Excellent | Creamy, mildly nutty |
| Asadero | Excellent | Soft, slightly buttery |
By picking the right best cheese for enchiladas and following these tips, your homemade chicken enchiladas will taste amazing.
Baking Time and Temperature Guide
To get the perfect baked chicken enchiladas, watch the baking time and temperature closely. Preheat your oven to 350°F. Then, bake the enchiladas for 20-25 minutes. You’ll see the sauce bubble and the cheese melt and brown.
For a golden-brown finish, broil the enchiladas for 1-2 minutes. This adds a beautiful crust to the cheese. Just watch them to avoid burning.
Let the enchiladas rest for 5 minutes before serving. This helps the cheese set, making the texture better when you eat them.
Signs of Perfect Doneness
Here are signs your chicken enchiladas are done:
- Bubbling sauce around the edges of the baking dish
- Melted, slightly browned cheese on top
- A warm, inviting aroma wafting through your kitchen
By following these guidelines and watching for these signs, you’ll make enchiladas that are sure to please.
Garnishing and Serving Suggestions
Once your chicken enchiladas are done, it’s time to add the final touches. Garnishing with vibrant toppings makes the dish look great and adds freshness. It also brings out the flavors in every bite.
Start with a sprinkle of chopped cilantro on top. This herb adds a nice aroma and a hint of citrus. For extra color and crunch, add diced onions too.
A dollop of sour cream is a classic choice. It cools down the heat of the sauce. Sliced avocado is also great, with its creamy texture and mild taste.
| Enchilada Topping | Nutritional Value |
|---|---|
| Chopped Cilantro | Rich in Vitamins A, C, and K, as well as iron and antioxidants |
| Diced Onions | Contain quercetin and sulfur compounds with anti-inflammatory properties |
| Sour Cream | Provides a creamy, tangy flavor and a good source of calcium and protein |
| Sliced Avocado | High in healthy fats, fiber, and various essential vitamins and minerals |
For a real Mexican touch, sprinkle queso fresco or cotija cheese on top. These cheeses are firm, salty, and add creaminess.
Pair your enchiladas with Mexican rice, refried beans, or arroz verde for a full meal. Offer extra toppings like guacamole or pico de gallo. This way, everyone can make their enchiladas just right.
Storage and Reheating Instructions
Enjoy the flavors of your homemade chicken enchiladas by learning how to store and reheat them. Whether you have leftovers or want to prep ahead, these tips will help. Your enchiladas will stay fresh and taste great.
Freezing Guidelines
You can freeze your chicken enchiladas for long-term storage. Let them cool, then wrap them in foil or use a freezer-safe container. They last up to 3 months in the freezer. To reheat, thaw them in the fridge overnight.
Make-Ahead Tips
- Prepare the enchiladas up to 1 day in advance and store them, unbaked, in the refrigerator. Bake them when you’re ready.
- Make the enchilada sauce ahead of time and store it in the fridge. This saves time on baking day.
- Shred the chicken in advance and store it in an airtight container. Use it when you’re ready to assemble the enchiladas.
These make-ahead tips make for a quick and easy meal. Enjoy delicious enchiladas whenever you want.
Reheating Instructions
- To reheat refrigerated leftover enchiladas, preheat your oven to 350°F (175°C).
- Place the enchiladas in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated through.
- For frozen enchiladas, thaw them in the fridge overnight before reheating. Bake at 350°F (175°C) for 25-30 minutes, or until hot and bubbly.
- Alternatively, you can reheat smaller portions of leftover enchiladas in the microwave. Heat in 30-second intervals until heated through, being careful not to overcook.
Follow these simple steps to enjoy your homemade chicken enchiladas anytime. Whether you’re in the mood for a fresh-baked meal or a quick leftover option, these tips will help.
Recipe Variations and Substitutions
Homemade enchiladas offer endless possibilities. The classic chicken enchilada recipe is loved by many. But, trying different variations can make your meals exciting. You can enjoy seafood enchiladas or go for a vegetarian option. This Mexican dish is very versatile, letting you tailor it to your liking.
Enchilada Variations
- Beef Enchiladas: Replace chicken with seasoned ground beef or shredded beef for a richer taste.
- Pork Enchiladas: Use tender pulled pork for a tasty twist on the classic.
- Seafood Enchiladas: Mix shrimp, crab, or your favorite seafood for a seafood-filled enchilada.
Vegetarian Enchiladas
For a meatless option, try these vegetarian enchilada ideas:
- Bean and Cheese Enchiladas: Fill tortillas with refried beans, diced veggies, and melted cheese.
- Roasted Veggie Enchiladas: Roast bell peppers, onions, zucchini, and mushrooms, then fill the tortillas with them.
- Spinach and Cheese Enchiladas: Sauté spinach and mix it with ricotta or cottage cheese for a creamy enchilada.
Sauce Variations
Try different enchilada sauces to change the flavor:
- Mole Sauce: Enjoy the rich, complex flavors of homemade mole sauce.
- Salsa Verde: Try the tangy, slightly spicy taste of vibrant salsa verde.
For a healthier option, use whole wheat tortillas and less cheese. Or, choose low-fat cheese. Adding black beans, corn, or diced bell peppers can also make it healthier.
With so many variations, you can be creative in the kitchen. Try new fillings, sauces, and toppings to create your perfect enchilada.
Conclusion
This easy homemade chicken enchiladas recipe is a delightful and versatile Mexican dish. It’s sure to become a family favorite. The tender shredded chicken, creamy enchilada sauce, and melted cheese make it satisfying and flavorful.
The recipe can be customized to suit various tastes and dietary preferences. This makes it a go-to meal for any occasion.
Looking for an easy weeknight dinner or a crowd-pleasing dish for entertaining? These homemade chicken enchiladas are perfect. With a prep time of just 20 minutes and a total cooking time of 50 minutes, it’s quick and convenient. You’ll get restaurant-quality results in your own kitchen.
So, gather your ingredients, preheat your oven, and get ready to indulge in the rich, comforting flavors of this homemade chicken enchiladas recipe. Enjoy this delightful Mexican staple with your loved ones. Savor the delicious combination of tender chicken, melted cheese, and flavorful sauce. Embrace the joy of creating a easy Mexican dinner that will have everyone coming back for more.
FAQ
What are the key ingredients in this chicken enchiladas recipe?
The main ingredients are corn or flour tortillas, shredded chicken, enchilada sauce, and shredded cheese. You can use Mexican-blend, cheddar, mozzarella, or pepperjack. Oaxaca, Chihuahua, or Asadero cheese adds an authentic touch.
What are the different sauce options for the enchiladas?
You can choose from red enchilada sauce, made with chili powder and tomato paste. There’s also authentic sauce, green sauce, and white sauce. Each has its own unique flavor.
How do I prepare the tortillas for the enchiladas?
Warm tortillas in the microwave for 1 minute, flipping halfway. For corn tortillas, wrap them in a damp paper towel first. Alternatively, shallow fry them for 5-10 seconds per side.
How do I assemble the enchiladas?
You can roll or layer the enchiladas. To roll, place chicken and cheese on one end, then roll it up. Place it seam-side down in the dish. For layering, alternate tortillas, chicken, sauce, and cheese.
What type of cheese works best for this recipe?
A mix of cheeses is best for flavor and melting. Try Mexican-blend, cheddar, mozzarella, or pepperjack. For a true Mexican taste, use Oaxaca, Chihuahua, or Asadero cheese.
How long should I bake the enchiladas?
Bake at 350°F for 20-25 minutes. The sauce should bubble and the cheese melt. For a golden top, broil for 1-2 minutes.
What are some suggested garnishes and side dishes for the enchiladas?
Top with cilantro, onions, sour cream, avocado, or lettuce. Serve with Mexican rice, refried beans, or arroz verde. Guacamole or pico de gallo make great sides.
How can I store and reheat the leftover enchiladas?
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Thaw overnight, then bake at 350°F for 20-25 minutes.
What are some variations or substitutions for this recipe?
Use beef, pork, or seafood instead of chicken. For veggies, try beans, cheese, or roasted vegetables. Try mole or salsa verde sauces. Use whole wheat tortillas and low-fat cheese for a healthier version.
