Before I dive into the recipe, let me share a little story. You see, chicken enchiladas have always held a special place in my heart, and for a very good reason. Growing up in a bustling household, food was the glue that held us all together. My mom had a knack for transforming simple ingredients into dishes that not only satisfied our hunger but also brought us closer as a family. There was something magical about the aroma of chicken enchiladas wafting through our home on a Friday night. It signaled the end of a busy week and the start of a weekend filled with laughter, stories, and sometimes a bit of salsa dancing in the kitchen.
I remember my mom standing at the stove, her hands expertly flipping the chicken in the skillet while she chatted with us about our day. There was a rhythm to her cooking—a dance of sorts—and we all felt it. The anticipation of that first bite was always worth the wait. The combination of tender chicken, zesty enchilada sauce, and gooey cheese wrapped in a soft tortilla was pure bliss. Each mouthful felt like a comforting hug from my mom, no matter what kind of week I’d had.
Now that I’m running my own household, I’ve taken her recipe and made it my own—a bit of a family tradition, you could say. Preparing these chicken enchiladas is about more than just feeding my loved ones; it’s about recreating those cherished memories for my own family. So, every time I pull out the skillet and tortillas, I think of my mom, and I hope to pass down the same warm, delicious legacy to my kids.
And now, I’m excited to share this experience with you. These chicken enchiladas are easy to whip up, even on a busy weeknight, and they’re sure to be a hit with your family and friends, just like they are with mine. So, grab your apron, crank up some salsa tunes, and let’s make some memories together in the kitchen!
How to Make Chicken Enchiladas
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Ingredients:
- 1 pound boneless, skinless chicken breast or tenderloins
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) tomatoes and chiles
- 1-2 cans enchilada sauce (10 oz each)
- 8 flour tortillas
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- Taco seasoning mix, to taste
Directions:
- Fire up a skillet over medium to medium-high heat and give it a good coat with non-stick spray.
- Add the chicken to the hot skillet and let it brown for 2-3 minutes per side until it’s golden. Once it’s seared, toss in the minced garlic, the whole can of tomatoes and chiles (juice included), taco seasoning, and cilantro. Cover and let it simmer until the chicken is cooked through and the liquid is reduced.
- Remove the skillet from heat. Shred the chicken in the skillet to keep it warm and save a dish to clean.
- Warm up the tortillas slightly to make them pliable. Place about 1/8 of the chicken mixture and a tablespoon of cheese onto each tortilla and roll them up tightly.
- Lay the rolled tortillas in a baking dish (seam side down) that’s been sprayed with non-stick spray. Pour the enchilada sauce over the top as generously as you like, then scatter the remaining cheese over everything.
- Bake in a preheated oven at 350°F for 30 minutes. Once baked, garnish with chopped green onions and black olives, if desired. Serve with a side of salsa and sour cream for dipping.
Customizing Chicken Enchiladas: Alternative Ingredients
If you’re missing some ingredients or need to accommodate dietary preferences, don’t sweat it! Swap chicken for turkey or beef for a different flavor. You can use corn tortillas if you prefer a gluten-free option. Try Monterrey Jack or pepper jack cheese instead of cheddar for a spicier kick.
Best Ways to Store Chicken Enchiladas Leftover
Leftovers can be a lifesaver! Store your enchiladas in an airtight container in the fridge for up to three days. If you’re freezing them, wrap each enchilada individually in plastic wrap before placing them in a freezer bag. To reheat, bake them covered at 350°F until warmed through.
Perfect Pairings for Chicken Enchiladas
To complete your meal, consider serving the enchiladas with a side of Mexican rice or refried beans. A fresh green salad with avocado and lime dressing complements the flavors beautifully. For drinks, a cold Mexican beer or margarita pairs wonderfully with the spicy, cheesy goodness.
Pro Tips for the Perfect Chicken Enchiladas
For ultra-flavorful chicken, season it generously with taco seasoning before cooking. Don’t skimp on the cheese—it’s the key to gooey, indulgent enchiladas. If you like your enchiladas saucier, use both cans of enchilada sauce. For a touch of creaminess, add a dollop of sour cream or a sprinkle of crumbled queso fresco.
Seasonal Twists for Chicken Enchiladas
Incorporate seasonal ingredients to give your enchiladas a fresh spin. In summer, add corn kernels or grilled peppers for extra texture. During fall, incorporate pumpkin puree into the enchilada sauce for a rich, creamy flavor. Winter calls for hearty additions like black beans and winter squash.
FAQs:
Can I make chicken enchiladas ahead of time?
Absolutely! You can prepare the enchiladas up to the baking step and store them in your fridge for a day. When ready, follow the baking instructions. This makes it a perfect dish for busy evenings or entertaining guests without last-minute rush.
What type of chicken is best for enchiladas?
Boneless, skinless chicken breasts or tenderloins work well for enchiladas, as they are easy to cook and shred. If you prefer, you can use rotisserie chicken to save time. Just shred it and mix with the sauce and other ingredients.
Can I make these enchiladas vegetarian?
Yes, you can easily adapt this recipe for a vegetarian diet. Swap the chicken for black beans, pinto beans, or even sautéed mushrooms and zucchini. Use vegetable broth instead of chicken stock in the sauce, and you’ll have a delightful vegetarian meal.
How can I make my enchiladas less spicy?
To tone down the heat, opt for mild enchilada sauce and choose plain canned tomatoes instead of those with chiles. You can also reduce the amount of taco seasoning or use a mild version. If desired, add sour cream to the filling for a cooling effect.
Do I have to use flour tortillas for enchiladas?
While flour tortillas are commonly used, corn tortillas are a great alternative, especially if you’re looking for a gluten-free option. They provide a different texture and flavor that many people enjoy in enchiladas.
How do I prevent my enchiladas from getting soggy?
To avoid soggy enchiladas, lightly fry the tortillas in a bit of oil before filling and rolling them. This helps create a barrier that prevents the sauce from soaking through. Additionally, don’t overfill the dish with sauce, and bake until just heated through.
Chicken Enchiladas
Equipment
- Skillet
- baking dish
Ingredients
- 1 pound boneless, skinless chicken breast or tenderloins
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) tomatoes and chiles
- 1-2 cans (10 oz each) enchilada sauce
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- to taste Taco seasoning mix
Instructions
- Begin by heating a skillet on medium to medium-high heat, ensuring to coat it with non-stick spray.
For Enchiladas:
- Add the chicken to the skillet and cook for about 2-3 minutes on each side until golden brown. Stir in the minced garlic, tomatoes and chiles (with their juice), taco seasoning, and cilantro. Cover and let it simmer until the chicken is fully cooked and the juices diminish.
- Once cooked, turn off the heat and shred the chicken directly in the pan to keep it warm and minimize cleanup.
- Warm the tortillas slightly to make them easier to roll. Take about one-eighth of the chicken mixture along with a tablespoon of cheese, place it on each tortilla, and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish that has been sprayed with non-stick spray. Pour the enchilada sauce over the top and sprinkle the remaining cheese on everything.
- Bake in a preheated oven at 350°F for 30 minutes. Optionally, garnish with chopped green onion and black olives. Serve with salsa and sour cream on the side!
