Authentic and Flavorful Chicken Enchiladas Recipe

Ingredients

2 boneless, skinless chicken breasts
1 onion, diced
2 cloves of garlic, minced
1 cup of red enchilada sauce
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of shredded Mexican blend cheese
8 small flour tortillas
1/4 cup of chopped fresh cilantro
1/2 cup of sour cream

Steps and instructions

Preheat your oven to 375 degrees Fahrenheit.
Place the chicken breasts in a pot and cover with water. Bring to a boil and then simmer until the chicken is fully cooked, about 20-25 minutes.
While the chicken is cooking, heat a little oil in a pan and sauté the onion and garlic until soft.
When the chicken is cooked, remove it from the pot and shred it using two forks.
Add the shredded chicken to the pan with the onion and garlic, along with the enchilada sauce, cumin, chili powder, salt, and pepper. Stir well to combine.
Spoon a little of the chicken mixture onto each tortilla, and then sprinkle with some of the cheese. Roll up the tortillas and place them seam-side down in a baking dish.
When all of the enchiladas are in the dish, pour over any remaining enchilada sauce and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with the chopped cilantro. Serve with sour cream on the side.

Tools for making

Pot - for boiling the chicken
Pan - for sautéing the onion and garlic
Baking dish - for baking the enchiladas
Two forks - for shredding the chicken

Recipe variations

Use corn tortillas instead of flour tortillas for a gluten-free option.
Swap the chicken for cooked ground beef or shredded pork.
Add diced bell peppers or jalapenos for an extra kick of spice.
Include black beans or pinto beans for added texture and flavor.
Replace the red enchilada sauce with green enchilada sauce for a different flavor profile.
Top the enchiladas with sliced avocado or guacamole before serving.
Add a layer of refried beans on each tortilla before adding the chicken mixture.
Make it vegetarian by using roasted vegetables or tofu instead of chicken.
Experiment with different types of cheese, such as pepper jack or queso fresco.
Garnish with sliced green onions or chopped tomatoes for added freshness.

Recipe overview

This delicious Chicken Enchilada recipe is sure to become a family favorite in no time! With tender, shredded chicken, a blend of spices, and a rich enchilada sauce all wrapped up in soft flour tortillas and covered in melted cheese, it's a comforting and hearty meal that's perfect for any day of the week. The finishing touch of fresh cilantro and a dollop of sour cream adds a nice, cooling contrast to the heat of the enchiladas. Plus, this meal is pretty straightforward to prepare, making it a great choice for weeknight dinners. Get ready for a flavorful and satisfying feast!

Common questions

Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs instead of chicken breasts. Just adjust the cooking time accordingly to ensure they are fully cooked.
Can I use corn tortillas instead of flour tortillas? Yes, you can use corn tortillas if you prefer. Keep in mind that corn tortillas may be more delicate and may require a shorter baking time.
Can I make this recipe ahead of time? Yes, you can assemble the enchiladas ahead of time and refrigerate them. Just make sure to bake them when you're ready to serve.
Can I freeze the leftovers? Yes, you can freeze the leftovers. Wrap them tightly in aluminum foil or place them in an airtight container before freezing. They can be reheated in the oven or microwave when you're ready to enjoy them.
Can I adjust the spiciness of the enchiladas? Yes, you can adjust the spiciness by adding more or less chili powder according to your preference. You can also choose a milder or spicier enchilada sauce.

Serving dishes and utensils

Baking dish - A rectangular or square dish for baking the enchiladas in the oven.
Pot - Used to boil the chicken breasts.
Pan - Used to sauté the onion and garlic.
Forks - Used to shred the cooked chicken.
Spoon - Used to spoon the chicken mixture onto the tortillas.
Grater - Used to grate the cheese.
Oven - Used to bake the enchiladas.
Serving platter - A dish or plate to serve the enchiladas on.
Serving utensils - Such as tongs or a spatula, to serve the enchiladas.
Garnish tools - For example, a knife or kitchen shears to chop the cilantro.

Origin stories

Enchiladas trace their beginnings back to the times of the Mayans, who were known to roll tortillas around small fish. This tradition of rolling ingredients in tortillas was carried on and evolved throughout the centuries in Mexico, with each region developing its own variations. However, it wasn't until the 19th century, when cookbooks started to emerge in the United States, that recipes for enchiladas were first written down. This dish then continued to evolve with different cultural influences and is now loved in various forms all around the world. Today's enchiladas may be filled with a variety of ingredients, including meats, cheese, beans, and vegetables. The enchilada sauce also varies, with red, green, and even mole sauces being used. One thing that hasn't changed is the essential heart of the dish: the humble tortilla filled with delicious ingredients and smothered in flavorful sauce.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.