Chicken enchiladas are a beloved Mexican dish that brings together the rich flavors of seasoned chicken, melted cheese, and a savory enchilada sauce, all wrapped in soft tortillas. This recipe for chicken enchiladas is designed to be both flavorful and easy to prepare, making it a perfect choice for family dinners or casual gatherings. The key to a great enchilada lies in the balance of flavors and textures, from the tender chicken filling to the gooey cheese and tangy sauce. Whether you’re a fan of classic Mexican cuisine or new to the world of enchiladas, this recipe will guide you through creating a delicious and satisfying meal that’s sure to impress.
Ingredients for Delicious Chicken Enchiladas
For the Chicken Filling:
- 2 cups cooked chicken breast, shredded (about 2 medium-sized breasts)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (or fresh tomatoes, peeled and chopped)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup fresh cilantro, chopped (optional, for garnish)
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 cups chicken broth
- 1 can (8 ounces) tomato sauce
- Salt to taste
Additional Ingredients:
- 8-10 corn or flour tortillas
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- Sour cream and salsa (for serving, optional)
How to Make Delicious Chicken Enchiladas
Step-by-Step Instructions
- Prepare the Chicken Filling:
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the shredded chicken, diced tomatoes, chicken broth, cumin, paprika, chili powder, oregano, salt, and black pepper.
- Cook the mixture, stirring occasionally, until the chicken is heated through and the flavors are well combined, about 5-7 minutes.
- Remove from heat and set aside.
- Make the Enchilada Sauce:
- In a medium saucepan, heat the vegetable oil over medium heat.
- Whisk in the flour and cook for 1-2 minutes, until the mixture is golden and fragrant.
- Add the chili powder, cumin, garlic powder, onion powder, and paprika, and continue whisking for another 30 seconds.
- Gradually whisk in the chicken broth and tomato sauce.
- Bring the mixture to a simmer and cook, stirring frequently, until the sauce has thickened slightly, about 5-7 minutes.
- Season with salt to taste and set aside.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread a small amount of enchilada sauce over the bottom of the baking dish.
- Warm the tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving them for 30 seconds.
- Spoon about 1/4 cup of the chicken filling onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce evenly over the top.
- Sprinkle the shredded cheddar cheese (and mozzarella cheese, if using) over the top of the sauce.
- Bake the Enchiladas:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are lightly browned.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Serve and Enjoy:
- Garnish the enchiladas with chopped fresh cilantro, if desired.
- Serve with sour cream, salsa, or any other toppings of your choice.
- Enjoy your delicious homemade chicken enchiladas with a side of rice or beans for a complete meal.
About the Main Ingredients
Chicken Breast
Chicken breast is the primary protein in this dish, providing a lean and tender base for the enchiladas. It’s cooked and shredded to blend seamlessly with the other ingredients, ensuring each bite is flavorful and satisfying.
Tortillas
Corn or flour tortillas are used to wrap the chicken filling and enchilada sauce. They serve as the base of the dish, holding all the delicious components together. Corn tortillas offer a traditional flavor, while flour tortillas provide a softer texture.
Enchilada Sauce
Enchilada sauce is essential for adding flavor and moisture to the dish. It’s made from a blend of spices, tomato sauce, and chicken broth, creating a rich and tangy sauce that coats the tortillas and filling.
Cheese
Cheddar and mozzarella cheeses are used to top the enchiladas, adding a gooey, melted layer of richness. The cheese not only enhances the flavor but also helps to bind the enchiladas together.
Spices and Herbs
Cumin, paprika, chili powder, and oregano are used to season the chicken filling and enchilada sauce. These spices add depth and complexity to the dish, creating a balanced and flavorful profile.
By following this recipe, you’ll create a batch of chicken enchiladas that are sure to be a hit with family and friends. The combination of tender chicken, savory sauce, and melted cheese makes for a comforting and delicious meal that can be enjoyed any night of the week.
