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Chicken Enchilada Recipe
This Chicken Enchilada Recipe is a delicious and easy to follow dish that combines tender chicken, savory spices, and a rich enchilada sauce, all wrapped in soft tortillas and topped with melted cheese. Perfect for weeknight dinners or gatherings, this recipe is sure to please everyone at the table!
Description
Chicken enchiladas are a beloved dish in Mexican cuisine, known for their comforting flavors and satisfying texture. This Chicken Enchilada Recipe offers a perfect balance of taste and simplicity, making it an ideal choice for both novice cooks and seasoned chefs.
Background
Enchiladas are traditionally made with corn tortillas rolled around a filling and covered in a chili sauce. The origins of this dish trace back to Mexican culture, where corn was a staple ingredient. Today, enchiladas come in various forms and fillings, with chicken being one of the most popular options.
The Appeal of Chicken Enchilada Recipe
The appeal of chicken enchiladas lies in their versatility. You can customize the filling to suit your tastes, whether you prefer spicy, mild, or loaded with vegetables. Additionally, this recipe is a great way to use leftover chicken, making it a budget friendly option.
Health Considerations
Chicken enchilada recipe can be a nutritious meal, especially when made with lean chicken breast and plenty of vegetables. This recipe is designed to be both satisfying and relatively healthy, allowing you to enjoy a classic dish without the guilt.
Meal Prep and Storage
Chicken enchiladas are perfect for meal prep. You can assemble them ahead of time and store them in the fridge or freezer. Reheat them in the oven for a quick and delicious meal. This recipe also provides instructions for freezing, ensuring you have a convenient option on busy days.
Serving Suggestions
Serve your chicken enchiladas with a side of Mexican rice, refried beans, or a fresh salad. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor and presentation.
Why This Recipe Works
The combination of tender chicken, flavorful spices, and a rich enchilada sauce creates a harmonious dish that is both comforting and satisfying. The melted cheese on top adds a delicious finish that will have everyone asking for seconds.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
- Mix the Filling: In a large bowl, combine the shredded chicken, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Prepare the Tortillas: Lightly warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable. This will make them easier to roll without tearing.
- Assemble the Enchiladas: Spread about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side.
Notes
- Make-Ahead Option: You can assemble the enchiladas a day in advance. Just cover and refrigerate until you’re ready to bake.
- Freezing Instructions: To freeze, assemble the enchiladas and cover with sauce and cheese. Wrap tightly in plastic wrap and aluminum foil. To bake from frozen, add an additional 15-20 minutes to the cooking time.
- Customize Your Filling: Feel free to add black beans, corn, or bell peppers to the chicken mixture for added flavor and nutrition.
Chicken Enchilada Recipe
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese cheddar or Mexican blend
- 1 can 10 oz enchilada sauce
- 8 corn tortillas
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
- Mix the Filling: In a large bowl, combine the shredded chicken, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Prepare the Tortillas: Lightly warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable. This will make them easier to roll without tearing.
- Assemble the Enchiladas: Spread about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side.
Notes
- Make-Ahead Option: You can assemble the enchiladas a day in advance. Just cover and refrigerate until you’re ready to bake.
- Freezing Instructions: To freeze, assemble the enchiladas and cover with sauce and cheese. Wrap tightly in plastic wrap and aluminum foil. To bake from frozen, add an additional 15-20 minutes to the cooking time.
- Customize Your Filling: Feel free to add black beans, corn, or bell peppers to the chicken mixture for added flavor and nutrition.
