Bushra Griffith
Chicken enchiladas are a popular dish that combines chicken, cheese, tortillas, enchilada sauce, and seasonings. The dish is easy to make and can be customized with different types of cheese, proteins, beans, and vegetables. The chicken is typically shredded and mixed with enchilada sauce, and then filled into tortillas with cheese and baked. The type of cheese used can vary, with some recipes calling for traditional Mexican cheeses such as Oaxaca, Chihuahua, or Asadero, while others use shredded cheese blends, Monterey Jack, or cheddar. The dish is then baked until the cheese is melted and bubbly, creating a flavorful and satisfying meal.
| Characteristics | Values |
|---|---|
| Type of Dish | Casserole |
| Cuisine | Mexican |
| Main Ingredients | Chicken, Cheese, Tortillas, Enchilada Sauce, Seasonings |
| Cheese Types | Monterey Jack, Cheddar, Mozzarella, Pepperjack, Oaxaca, Chihuahua, Asadero |
| Chicken Types | Shredded, Rotisserie, Store-Bought, Leftovers |
| Tortilla Types | Flour, Corn |
| Sauce Types | Red Enchilada Sauce, Green Enchilada Sauce, Cheesy White Sauce |
| Additional Ingredients | Beans, Green Chiles, Sour Cream, Cilantro, Vegetables, Meat |
| Calories | 502 kcal |
| Carbohydrates | 30g |
| Protein | 25g |
| Fat | 31g |
| Sodium | 1044mg |
| Fiber | 1g |
| Sugar | 3g |
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What You'll Learn
Chicken enchiladas with homemade red enchilada sauce
Chicken enchiladas are a delicious and easy-to-make dish, perfect for a cozy night in or to serve at a party. The recipe is versatile and can be adapted to suit various dietary requirements, such as gluten-free or vegetarian options. The key to a great chicken enchilada is the homemade red enchilada sauce, which brings all the flavors together. While store-bought options are available, making your own enchilada sauce is highly recommended, as it adds a rich flavor to the dish and is worth the extra few minutes of prep time.
To make the sauce, you'll need some basic pantry ingredients like oil, flour, spices, and chicken stock. You can also add chili powder, tomato paste, and broth for a quick Tex-Mex version, or try a more authentic recipe with whole dried chiles and Mexican chocolate. The sauce can be made ahead of time and frozen, making it a convenient option for meal prep.
For the enchilada filling, you'll need cooked shredded chicken, which can be leftover chicken or a store-bought rotisserie chicken. You can also season the chicken with salt and pepper to taste. In a separate pan, sauté onions, diced chicken, green chiles, and beans, and set aside. Corn or flour tortillas are the traditional choice for enchiladas, but you can also use gluten-free options. Warm the tortillas before filling them to prevent tearing.
Now it's time to assemble the enchiladas! Set up an assembly line with your tortillas, enchilada sauce, chicken mixture, and cheese. Spread a thin layer of sauce on each tortilla, followed by a spoonful of the chicken mixture and a generous sprinkle of cheese. Roll up the tortillas and place them seam-side down in a greased baking dish. Once all the enchiladas are assembled, pour the remaining sauce over them and top with more cheese.
Bake the enchiladas for about 15-20 minutes at 350°F until the cheese is melted and bubbly. Serve immediately with your choice of toppings, such as sour cream, diced tomatoes, cilantro, guacamole, or extra cheese. Enjoy the fruit of your labor!
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Chicken enchiladas with green enchilada sauce
Chicken enchiladas are a delicious and easy meal to make, and they can be adapted to suit your taste. Enchiladas are a great way to use up leftover chicken, and you can fill them with your choice of vegetables, beans, and cheese.
To make chicken enchiladas with green enchilada sauce, you will need to prepare your filling and sauce. For the filling, you can sauté chicken with onions, green chiles, and season with salt and pepper. You can also add in other vegetables, such as bell peppers, black beans, and olives. For the sauce, you can use a store-bought green enchilada sauce or make your own. To make your own, you can blend roasted green chiles, onions, tomatillos, and jalapeños for a salsa verde.
Once your filling and sauce are ready, you can assemble the enchiladas. Warm your tortillas and fill each with the chicken mixture and a generous amount of cheese. Roll up the tortillas and place them in a baking dish. Pour the remaining sauce over the enchiladas and top with more cheese.
Bake the enchiladas in the oven until the cheese is melted and bubbly. You can serve them with toppings such as guacamole, pico de gallo, sour cream, cilantro, or avocado slices.
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Chicken enchiladas with a cheesy white sauce
Chicken enchiladas are a delicious and easy-to-make dish that can be customized to your liking. Here is a recipe for chicken enchiladas with a cheesy white sauce:
Ingredients:
- Chicken (breasts, thighs, tenderloins, canned chicken, or rotisserie chicken)
- Corn or flour tortillas
- Cheese ( Monterey Jack, Pepper Jack, Cheddar, Mozzarella, Mexican-blend, or traditional Mexican cheeses like Oaxaca, Chihuahua, or Asadero)
- Butter
- Flour
- Chicken broth
- Sour cream
- Green chiles
- Spices (salt, pepper, Adobo seasoning, cumin, garlic powder)
- Fresh cilantro
- Sides of your choice (e.g. picante sauce)
Instructions:
- Cook the chicken: You can bake, boil, or use a store-bought rotisserie chicken. Shred the chicken into a bowl.
- Prepare the filling: In a large bowl, mix the shredded chicken with spices and cheese. You can also add in sautéed onions, jalapenos, and beans if desired.
- Fry the tortillas: Heat some canola or vegetable oil in a pan over medium-high heat. Fry each tortilla for a few seconds on each side until pliable. This step is optional but helps prevent the tortillas from tearing.
- Assemble the enchiladas: Spread a layer of white sauce over each tortilla. Add a generous spoonful of the chicken mixture and roll up the tortilla. Place the enchiladas seam-side down in a greased 9x13-inch baking dish.
- Make the white sauce: Melt butter in a saucepan over medium heat. Add flour and stir until smooth. Pour in chicken broth and whisk until the sauce thickens. Remove from heat and stir in sour cream and green chiles.
- Pour the white sauce over the enchiladas and top with extra cheese.
- Bake: Place the enchiladas in the oven and bake at 350°F for 20-30 minutes, until the cheese is melted and bubbly. For a browned and crispy top, turn on the broiler for the last minute or two of baking.
- Garnish and serve: Sprinkle chopped fresh cilantro over the enchiladas. Serve with your favorite sides, such as picante sauce.
Feel free to customize the recipe by adding more spices, using different types of cheese, or including additional ingredients like beans or vegetables. Enjoy your cheesy chicken enchiladas!
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Chicken enchiladas with authentic Mexican cheese
Chicken enchiladas are a delicious and easy-to-make dish. They are a great way to use up leftover chicken, and can be customised with your choice of cheese, beans, veggies, and more. If you're looking to make chicken enchiladas with authentic Mexican cheese, here's a recipe for you:
Ingredients
- Corn or flour tortillas
- Cooked shredded chicken
- Enchilada sauce (store-bought or homemade)
- Authentic Mexican cheese (Oaxaca, Chihuahua, or Asadero)
- Shredded cheese (cheddar, mozzarella, or pepperjack)
- Toppings of your choice (e.g. cilantro, avocado, onion, radishes, jalapeños, sour cream)
Method
Preheat your oven to 350°F. In a large bowl, combine the shredded chicken with some enchilada sauce and season with salt and pepper. Warm your tortillas in the microwave for about a minute, until they are pliable. To assemble the enchiladas, fill each tortilla with the chicken mixture and a pinch of shredded cheese. Roll them up tightly and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the tortillas and top with more cheese. Bake for about 20 minutes, until the cheese is melted and bubbly. Serve immediately with your desired toppings.
Tips and Variations
- For a more authentic and traditional Mexican method, shallow fry the corn tortillas in a little oil for about 5-10 seconds per side before filling and rolling them.
- If you want to add more veggies, try black beans, pinto beans, zucchini, or bell peppers.
- You can also add extra protein like carnitas, barbacoa, or picadillo.
- To make vegetarian enchiladas, simply omit the chicken and add more veggies or vegetarian fillings. For vegan enchiladas, use vegan cheese.
- Get creative with your toppings! Try fresh cilantro, avocado slices, pickled onions, sour cream, or extra cheese.
- If you have time, make your own enchilada sauce. A quick version can be made with chili powder, tomato paste, and broth, or try a traditional Mexican sauce made with whole dried chiles and Mexican chocolate.
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Chicken enchiladas with Tex-Mex cheese
Chicken enchiladas are a popular dish that can be made with a variety of ingredients, including cheese. While enchiladas are believed to have originated in Mexico, with the word "enchilada" derived from the Spanish verb "enchilar", meaning "to season with chilli", they have also become a staple of Tex-Mex cuisine.
To make chicken enchiladas with Tex-Mex cheese, you can start by preparing your enchilada sauce and filling. For the sauce, you can opt for the traditional red enchilada sauce, made with chili powder, tomato paste, and broth, or a green enchilada sauce made with roasted green chiles and onions. If you prefer a creamier option, you can even make a white sauce with flour, sour cream, and cheese.
For the filling, sauté chicken with green chiles, onions, and beans. Season the mixture with salt and pepper to taste. You can also add in some shredded cheese to the filling for an extra cheesy kick. Corn tortillas are typically used for the Tex-Mex variety, but flour tortillas are also an option. Warm or fry your tortillas to make them pliable, then assemble your enchiladas.
To assemble, spread a layer of sauce on each tortilla, followed by a generous spoonful of the chicken mixture and more cheese. Roll up the tortillas and place them seam-side down in a greased baking dish. Pour the remaining sauce over the tortillas and top with more cheese. Bake in the oven until the cheese is melted and bubbly.
You can serve these chicken enchiladas with traditional Tex-Mex sides such as Mexican rice, refried pinto beans, or roasted corn. For an extra indulgent touch, top your enchiladas with sour cream, chopped cilantro, diced tomatoes, avocado slices, or shredded lettuce.
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Frequently asked questions
For authentic Tex-Mex chicken enchiladas, shredded American cheese is commonly used. You could also use Monterey Jack, or Mexican-style cheese. For a more traditional Mexican approach, try Oaxaca, Chihuahua, or Asadero cheese.
This depends on the number of enchiladas you are making, but a common amount of cheese per tortilla is 1/3 cup.
After assembling the enchiladas, top them with cheese and bake. If you are making chicken enchiladas with a red sauce, you can add the cheese after baking the enchiladas for 10 minutes, then finish baking.
Yes, you can omit the cheese from chicken enchiladas.
