Cheese-covered tortillas stuffed with chicken and cheese, all under your favorite red or green enchilada sauce! Does it get any better than that?
Enchiladas are among my favorite Mexican foods, mainly because the combination of gooey cheese and delectable sauce makes them undeniably delicious. When dining out at restaurants, I often check the menu to see if they offer a combination platter where I can try their different varieties. Just last week, I indulged in one featuring four enchiladas: bean, cheese, chicken, and beef. This chicken enchiladas recipe reminds me of the chicken one I had at the restaurant.
It was hard for me to choose which of the four I liked most. They were all so good. That’s why I love making enchiladas at home—I can create varieties and use whichever sauce I want. The only downside to the restaurant was that I could not get two with green sauce and two with red.
Corn or Flour: Not the Only Options for Tortillas
This enchiladas recipe calls for corn or flour tortillas, but you need not feel limited to that. My daughter likes the flour ones; I use almond flour tortillas for mine since I am gluten-free. I also enjoy corn tortillas, but only when I find some organic ones.
Along with corn, flour, and almond flour, you can also find whole wheat, cassava, and chickpea flour tortillas today. There’s something for everyone, so nobody needs to feel left out when making enchiladas.
The Secret to Making Shredded Chicken
Ok, I will share more than one secret to help you make quick and easy chicken enchiladas. First, you can buy a whole-cooked rotisserie chicken from your favorite grocery store and chop up or shred the meat. It takes only a few minutes and eliminates cooking the chicken from scratch. Of course, you can also use any leftover chicken you have from other meals.
The next trick is to say hello to your slow cooker or crock-pot. I must thank my daughter for this hint from a dinner she made last week. She put a jar of salsa, a packet of taco seasoning, a squeeze of lime, some chopped cilantro, and some boneless chicken breasts (about a pound) in the crock-pot in the morning before she left for work and let it simmer on low all day. When she got home, it took her only a few minutes to shred the moist and tasty chicken. Not only is this quick and easy, but cooking your chicken in salsa will impart additional flavor.
How To Make Ahead And Store
This is an easy chicken enchilada recipe to prepare ahead. You can store it uncooked in a baking pan, covered tightly with plastic wrap or foil, and freeze it for up to 3 months. Defrost frozen enchiladas overnight in the fridge before baking. Leftovers will stay fresh in airtight containers in the refrigerator for 3 to 4 days. You can also freeze baked enchiladas in a freezer-safe container for up to 3 months. Allow your enchiladas to cool in the refrigerator before freezing.
Serving Suggestions
I love putting out a bowl of tortilla chips to help scoop up the cheesy, meaty deliciousness of these enchiladas. A nice Fresh Corn Salad or Elote Salad is perfect on the side, as they bring a cooling crunch to the meal.
I will never tire of recommending Sopapillas for dessert after any Mexican meal. However, this Tres Leches Cake also deserves a place on your table. No matter what you choose, dinnertime will undoubtedly be great.
Chicken Enchiladas Recipe
Ingredients
- 2 cups cooked shredded chicken
- 2 cups red or green enchilada sauce divided
- Kosher salt to taste
- Black pepper to taste
- 8 corn or flour tortillas
- 3 cups Colby-Jack cheese shredded
- Chopped cilantro, cotija cheese, diced red onion and sour cream for topping
Instructions
- Preheat your oven to 350˚F. Grease an 8×12 baking pan.
- Combine the shredded chicken and ½ cup enchilada sauce in a large bowl. Season with a pinch of salt and pepper, adjusting to your taste.
- Microwave the tortillas for 30 seconds, flip, and microwave for another 30 seconds. Corn tortillas should be wrapped in a damp paper towel before heating but flour tortillas can simply be microwaved on a plate.
- Place filling and 2 tablespoons of cheese in the middle of each tortilla and roll up tightly, placing the rolled tortilla seam-side down in the prepared baking dish.
- Cover the rolled tortillas with the remaining enchilada sauce and sprinkle with an even layer of cheese. Bake uncovered for 20 minutes until the cheese is golden and bubbly.
- Serve your enchiladas hot from the oven, garnished with any of the optional toppings you like.
Leave a Comment