Indulge in the vibrant flavors of Mexico with our exploration of the best recipe for Mexican Chicken Enchiladas, capturing the authentic taste of restaurant-quality enchiladas. This classic dish features tender chicken, a flavorful enchilada sauce, and a combination of melted cheeses, all wrapped in soft tortillas and baked to perfection. Whether you're a seasoned expert in Mexican cuisine or a novice cook looking to impress, this article will guide you through the steps of creating this delightful dish in your own kitchen, ensuring a culinary experience that will transport your taste buds to the heart of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN ENCHILADAS
Provided by Marcela Valladolid
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!
Provided by Mexican Appetizers and More
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
- Reserve some of the water the chicken was cooked in, about 2 cups of broth.
- Shred chicken with two forks.
- If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
- Add shredded chicken and broth of chicken.
- Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
- Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
- Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
- Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
- Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
- Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
- In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
- Preheat oven to 400 degrees.
- Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
- Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
- Add additional sauce on top of tortillas. Cover with additional monterey cheese
- Cover casserole with aluminum and place in oven for 10 to 12 minutes.
- Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
- Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
- Serve 1 to 2 enchiladas per person. Enjoy!
Nutrition Facts : Calories 515 kcal, ServingSize 1 serving
MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)
I have had many different variations of enchiladas...but this is by far the best enchilada as it gets for me. My mother has been making it for years, she got this recipe from her Hispanic brother in law. This is to feed a very large group or family.. It is well worth the time and effort....I promise.
Provided by Sarah_nadine
Categories One Dish Meal
Time 2h35m
Yield 60 Enchiladas, 7-10 serving(s)
Number Of Ingredients 17
Steps:
- Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
- Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
- Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
- Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
- While cooling down, drain half the broth and boil the rest uncovered.
- Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
- Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
- Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
- Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
- Get another person to assist you.
- Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
- Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
- Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
- Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
- Cool, uncovered for 10 minutes.
- Serve with sour cream, salsa, green onions.
MEXICAN CHICKEN ENCHILADAS
This is a great way to use leftovers from your Sunday roast chicken, and is also a big hit with cheese lovers.
Provided by JackieOhNo
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
- Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes.
- Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.
Nutrition Facts : Calories 514.7, Fat 18, SaturatedFat 8, Cholesterol 59.2, Sodium 1416.1, Carbohydrate 58, Fiber 7, Sugar 8.3, Protein 29.9
Tips:
- Prep ingredients beforehand: To save time and ensure a smooth cooking process, measure and chop all the necessary ingredients before you start cooking.
- Use a large skillet or griddle: This will allow you to cook all the enchiladas at once, saving time and ensuring they are evenly cooked.
- Don't overfill the enchiladas: Too much filling can make them difficult to roll and may cause them to burst open during baking.
- Sauce it up: Don't be shy with the sauce! Enchiladas should be generously coated in a flavorful sauce, both inside and out.
- Cheese, cheese, and more cheese: Use a blend of shredded cheeses for the best flavor and texture. A combination of cheddar, Monterey Jack, and queso Oaxaca is a classic choice.
- Bake until bubbly: The enchiladas are done baking when the cheese is melted and bubbly and the sauce is hot and simmering.
Conclusion:
Mexican Chicken Enchiladas are a delicious and versatile dish that can be enjoyed for any occasion. With just a few simple ingredients and steps, you can create a mouthwatering meal that will have everyone asking for seconds. So next time you're looking for a flavorful and satisfying meal, give this recipe a try. You won't be disappointed!
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