Go Back

Chicken Enchiladas

This recipe guides you through creating flavorful chicken enchiladas. You'll brown and shred chicken, prepare a savory vegetable and tomato filling, assemble corn tortillas filled with the mixture and enchilada sauce, top with cheese, and bake until golden and bubbly. The dish is then garnished with fresh toppings for a complete meal.
Print Recipe Pin Recipe
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 Baking Pans 13x9-inch
  • 1 Shallow Bowl For dipping tortillas
  • 1 Ladle
  • 1 Platter

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

1. Achieving a good brown on the chicken is crucial for flavor development; don't rush this step. The fond left in the pan will add depth to your filling. Consider using chicken thighs for a moister, richer filling. 2. Dusting the flour over the filling acts as a binder, helping to set the mixture and prevent it from being watery inside the tortillas. Ensure it cooks for a minute to avoid a raw flour taste. 3. Warming the tortillas properly makes them pliable and prevents cracking during rolling. For an even better result, lightly fry each tortilla in a little oil for a few seconds before dipping in sauce, creating a barrier that prevents sogginess. 4. While the recipe suggests canned enchilada sauce, a homemade version offers superior flavor. If using canned, consider fortifying it with a pinch of cumin, chili powder, or a dash of hot sauce. 5. Fresh garnishes like cilantro, scallions, and sour cream are not just for aesthetics; they provide crucial freshness and balance to the rich, savory enchiladas.