CHICKEN ENCHILADAS RECIPE
This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce. The casserole is baked until the cheese is hot and melted.
Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed, shredded and tossed in bold spices for maximum flavor inside warmed flour tortillas. An authentic enchilada sauce is made with a tomato based sauce, chipotle peppers, chicken broth and seasonings to coat each serving.
These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Serve some toppings on the side like sour cream, diced tomatoes, cilantro, green onions, avocado or sliced jalapenos for extra heat. Whenever I have leftover roasted chicken, I use it in this dish for an even quicker meal!
INGREDIENTS
- 2 teaspoons kosher salt , (8g) divided
- 2 teaspoons cumin , (2g) divided
- 1 teaspoon paprika , (3g)
- 1/2 teaspoon garlic powder , (2g)
- 3/4 teaspoon black pepper , (3g) divided
- 1 1/2 pounds boneless skinless chicken breast , flatten chicken to even thickness, about 3/4-inch thick
- 3 tablespoons olive oil , (45ml) divided
- 2 teaspoons minced garlic , (3g)
- 1/4 cup chipotle chilis , (82g) canned in adobe sauce
- 1 cup unsalted chicken stock , (240ml)
- 1 cup crushed tomatoes , (240ml)
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- 10 tortillas , flour or corn, 6-inch size
- 4 ounces monterey jack cheese , (117g) about 1 cup grated
- 4 ounces sharp cheddar cheese , (117g) about 1 cup grated
- 2 teaspoons sliced green onions , (7g)
- 1 tablespoon chopped cilantro
INSTRUCTIONS
- In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper.
- Season each side of the chicken breasts with 1/2 teaspoon of the spice mixture. Save the additional seasoning mix.
- Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
- Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
- Transfer chicken to a plate and allow to cool.
- Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.
- In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds.
- Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.
- Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine.
- Bring sauce to a boil and then reduce to a simmer until sauce is thickened about 5 minutes.
- Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.
- Taste sauce and season with more salt and pepper as needed. More chicken broth can be added to thin the sauce if desired.
- Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.
- Adjust oven rack to the center position. Preheat oven to 400ºF.
- Lightly coat a 13 by 9-inch baking dish with cooking spray or oil.
- Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
- Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortillas.
- Lightly dip each side of the tortilla in the sauce.
- Transfer tortilla to a plate a fill the center with about 1/3 cup of chicken. Roll into a cylinder and transfer to the pan.
- Repeat process until 10 enchiladas are rolled and lined up in the pan.
- Evenly spread the remaining sauce over the enchiladas.
- Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas.
- Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.
- Garnish with green onions and chopped cilantro.
Recipe Adapted : CHICKEN ENCHILADAS @ jessicagavin