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Chicken Enchiladas

This recipe creates savory chicken enchiladas by browning and shredding chicken, then combining it with sautéed onions, garlic, corn, and chiles. Tortillas are softened and dipped in enchilada sauce before being filled with the chicken mixture. The enchiladas are then baked with more sauce and a blend of Cheddar and Jack cheeses until melted and bubbly. Finish with fresh garnishes for a vibrant, satisfying meal.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 16 people
Calories 600.1 kcal

Equipment

  • 1 Large Saute Pan
  • 2 9x13-inch Baking Dishes
  • 1 Large Shallow Bowl for dipping tortillas
  • 1 Ladle for sauce
  • 1 Knife and Cutting Board

Ingredients
  

Main

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 1 cup frozen corn thawed
  • 5 canned whole green chiles seeded and coarsely chopped
  • 4 canned chipotle chiles seeded and minced
  • 1 28-ounce can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves chopped scallions, sour cream, chopped tomatoes

Instructions
 

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Notes

For a more robust flavor profile, consider using chicken thighs instead of breasts, as they retain moisture better and offer richer taste. When shredding the chicken, pulling it by hand ensures a more natural, varied texture than dicing. To enhance the "Mexican Spice Blend," incorporate specific spices like smoked paprika, ground oregano, and a pinch of cayenne for depth. Don't skip dipping the tortillas in enchilada sauce; this crucial step keeps them pliable and infuses flavor, preventing them from drying out or tearing during baking. Ensure your enchilada sauce is high quality, or consider a homemade version for superior results. For an extra layer of complexity, roast the fresh chiles before chopping them for a smoky note. Proper seasoning at each stage is key to a flavorful dish.