Looking for an amazing enchiladas recipe? The recipe below is the family’s favorite: Chicken Enchiladas Recipe. Enchilada is originally from Mexican food. It is a corn tortilla rolled around the filling and covered with a tasty sauce. For this recipe, I’m gonna share with you tips and guides on how to make the perfect chicken enchiladas recipes.
Chicken Enchiladas Recipe
Enchiladas can be stuffed with different ingredients such as cheese, meats, beans, vegetables, potatoes, or a combination. The importance to make good enchiladas is don’t soak too much in the sauce and don’t overstuff enchiladas. You can also make beef enchiladas.
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Ingredients:
- 2 tbsp avocado oil or olive oil
- 1 white onion (diced)
- 1 1/2 lbs boneless and skinless chicken breast (diced into small pieces)
- 1 can of green chiles (diced)
- Salt and black pepper
- 1 can of black beans (rinsed and drained)
- 8 large flour tortillas
- 3 cups Mexican blend shredded cheese
- 1 batch of red enchiladas sauce
- Toppings (optional): chopped red onions, cilantro, avocado, sour cream, or cotija cheese
Procedure:
- Preheat the oven to 350°F, and prepare the enchilada sauce
- In a large pan, heat the oil in a medium to high heat.
- Saute the onion for 3 minutes. Add the chicken and green chiles, and season with a pinch of salt and pepper.
- Saute the mixture for 6 to 8 minutes or until the chicken is cooked, and add the beans and stir until perfectly combined.
- Remove the pan from heat and set aside.
- Let’s assemble the enchiladas: prepare the tortillas, chicken mixture, enchilada sauce, and cheese.
- Lay out a tortilla, and spread at least 2 tbsp of sauce on the surface of the tortilla.
- Add a spoonful of chicken mixture in the line down the center of the tortilla and sprinkle with about 1/3 cup of cheese.
- Roll up the tortilla and place it in the greased baking pan. Continue to assemble the remaining enchiladas and spread the remaining sauce over the enchilada and sprinkle the cheese on top.
- And now let’s bake: uncovered the baking dish and bake for 20 minutes or until the enchiladas are cooked (tortillas are slightly crisp outside).
- Serve immediately while it’s hot and melty, and garnish with toppings you desired.
How To Make Enchilada Sauce?
There are different versions of enchilada sauce, and this sauce is one of my faves. You can also use this enchilada sauce in other recipes if you desired to spice up your meal. This sauce recipe will just take you about 5 minutes of preparation time.
Ingredients:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups chicken stock
- salt to taste
Procedures:
- In a small pan, heat the oil in medium-high heat.
- Add the flour and cook for 1 minute, stirring constantly.
- Add the garlic powder, chili powder, cumin, and oregano, and cook for another 1 minute, and stir constantly.
- Pour gradually in the stock, constantly whisking to mix until no lumps remain, and continue cooking until the sauce reaches a simmer.
- Reduce heat to low to keep the simmer for about 10 to 15 minutes, or until the sauce slightly thickened.
taste the sauce and season with salt, if desired. - Serve and enjoy your delectable recipe with this sauce.
Adding Excessive Sauce To The Enchiladas
The main cause of swampy enchiladas is adding the excessive sauce in their enchiladas before putting them in the oven. The enchiladas don’t need much sauce because you have already coated your tortillas in the sauce. In the bottom of your baking dish, spread about a cup of sauce to prevent sticking and to fully steep the enchiladas. After adding the meat mixture to the tortillas, rolled, place them in the dish with the seam side down. Top with at least two to three cups of sauce and cheese.
Are Enchiladas Better With Corn Tortillas or Flour?
Corn tortillas are traditional and are the better option for enchiladas, but some recipes utilize flour tortillas. When you want your enchiladas to sustain the structure when rolled or won’t break, try corn tortillas, it has a different flavor that plays an essential part in the enchilada experience.
Read More:
Generally, whether you are using corn flour or all-purpose flour, or you making chicken enchiladas or beef enchiladas, the important is to use quality ingredients and measure them properly. A food, no matter how thoroughly prepared, will not be able to achieve its great potential without combining a top-quality ingredient that is also special in every dish.