Tuesday, September 03, 2019

Chicken Enchiladas

Enchiladas will forever and always be one of my must have foods. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for!
Enchiladas

Chicken Enchiladas

When we go to Mexican restaurants enchiladas or tacos of some kind are usually my first choices. I mean who can resist a good enchilada?
I’m picky about what makes a good enchilada. First off it’s all about that sauce. The sauce makes or breaks an enchilada and this sauce is so delicious!
Second no flour tortillas! Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing.
Corn tortillas don’t get soggy and mushy. They absorb the sauce better and the flavor is just more fitting.
Third bring on the cheese! Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?).
And lastly lets not bake them so long they dry up and get crispy cheese. I just like to bake long enough to heat through and melt the cheese.
Enchiladas

What Ingredients do I need for Enchiladas?

  • 2 1/2 cups (1 batch) homemade enchilada sauce (recipe HERE)
  • 14 (6-inch) corn tortillas
  • 3 1/2 cups cooked shredded chicken
  • 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
  • 1 1/2 cups (6 oz) shredded monterey jack cheese
A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time.
If you insist flour tortillas could be substituted for corn, you just won’t get as many enchiladas.
Enchiladas

How do You Make Enchiladas?

Preheat oven to 400 degrees. Spray to casserole dishes (11 by 7-inch) with non-stick cooking spray.
Spread 3 Tbsp of the enchilada sauce in each dish.
Heating tortillas on griddle to make pliable for enchiladas

Warm Tortillas so They are Pliable

Heat an electric griddle over moderately high heat.
Once heated, add tortillas (as many as you can fit in a single layer and cook about 10 seconds per side then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don’t break when rolling).
Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.
Shown here layering chicken cheese and enchilada sauce on to tortillas for enchiladas

Layer in Fillings

Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
Chicken enchiladas before baking

Top with Lots of Enchilada Sauce and Cheese then Bake

Drizzle with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).
Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 – 15 minutes.
Chicken enchiladas in baking dish with cheese and sauce on top before baking
If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. Normally I just leave everything off, but for color I added those some of those things here.
Enchiladas

What Should I Serve with Enchiladas?

Enchiladas

More Enchilada Inspired Recipes

Chicken Enchiladas (with Homemade Enchilada Sauce)

4.84 from 6 votes
These enchiladas are restaurant worthy! They're filled with shredded chicken (or use beef, pork or veggies), cheese and homemade enchilada sauce. Then they're rolled and finished with more cheese and sauce. Who could resist?
Servings: 7 people (14 enchiladas)
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes

Ingredients

  • 2 1/2 cups (1 batch) homemade enchilada sauce, recipe link in notes below
  • 14 (6-inch) corn tortillas
  • 3 1/2 cups cooked shredded chicken*
  • 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
  • 1 1/2 cups (6 oz) shredded monterey jack cheese

Instructions

  1. Preheat oven to 400 degrees. Spray two casserole dishes (approximately 11 by 7-inch) with non-stick cooking spray.
  2. Spread 3 Tbsp of the enchilada sauce in each dish.
  3. Heat an electric griddle over moderately high heat. 
  4. Once heated, add tortillas (as many as you can fit in a single layer and cook about 10 seconds per side (or until the steam a bit, or are slightly more pliable) then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don't break when rolling).
  5. Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.
  6. Working with about 5 tortillas at a time, spread about 1/4 cup chicken in a row across each tortilla add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
  7. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
  8. Drizzle with filled tortillas with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).
  9. Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes.
  10. If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce (normally I just leave most of it off, but for color I added some of those things here, I do love sour cream on them). Serve immediately.
  11. Recipe source: Cooking Classy

Recipe Notes

*Shredded chicken breasts or thighs work great. Leftover chicken or rotisserie chicken is a good option.
**Use this recipe for enchilada sauce HERE.
Nutrition Facts
Chicken Enchiladas (with Homemade Enchilada Sauce)
Amount Per Serving
Calories 546Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Cholesterol 100mg33%
Sodium 590mg26%
Potassium 287mg8%
Carbohydrates 29g10%
Fiber 3g13%
Protein 33g66%
Vitamin A 490IU10%
Calcium 407mg41%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
COURSE: MAIN COURSE
CUISINE: MEXICAN
KEYWORD: ENCHILADAS
AUTHOR: JACLYN

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