Welcome to my kitchen! Today, I’m thrilled to share a mouth-watering Chicken Enchilada recipe that’s perfect for any occasion. These enchiladas are packed with flavor, easy to make, and sure to become a family favorite. Let’s dive into the recipe!
Ingredients:
- For the Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup chopped onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 can (8 oz) tomato sauce
- Salt to taste
- For Assembly:
- 8-10 flour tortillas
- 1 cup shredded cheese (for topping)
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Prepare the Enchilada Sauce:
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and chili powder, and cook for about 1 minute.
- Add the garlic powder, cumin, and oregano, and cook for another 30 seconds.
- Gradually whisk in the chicken broth and tomato sauce, and bring to a simmer.
- Cook, stirring frequently, until the sauce thickens, about 10 minutes. Season with salt to taste.
- Prepare the Chicken Filling:
- In a large bowl, combine the shredded chicken, cheese, green chiles, sour cream, onions, garlic powder, cumin, salt, and pepper. Mix well.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the chicken mixture down the center.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle with the remaining cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, and serve hot.
FAQs
Q: Can I use corn tortillas instead of flour tortillas? A: Yes, you can use corn tortillas if you prefer. Just make sure to warm them up before rolling to prevent cracking.
Q: How do I store leftover enchiladas? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze chicken enchiladas? A: Absolutely! Assemble the enchiladas as directed, but do not bake. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Q: What can I serve with chicken enchiladas? A: Chicken enchiladas pair well with Mexican rice, refried beans, or a fresh salad. You can also top them with sour cream, avocado slices, or pico de gallo.
Q: Can I make the enchilada sauce ahead of time? A: Yes, you can make the enchilada sauce up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use.
I hope you enjoy making and eating these delicious chicken enchiladas! If you have any other questions or tips, feel free to leave a comment below. Happy cooking! 🌮