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Chicken Enchiladas Recipe
With chicken, homemade enchilada sauce, mozzarella, and cheddar cheese, chicken enchiladas are delicious and easy to make. This meal is quick to prepare, rich and creamy, and has tastes inspired by Mexican cuisine. Perfect at any time of the week and for any event!
Homemade chicken enchiladas recipe
Everyone enjoys chicken enchiladas, which are the ideal comfort food from Mexico. We prepare this dish at least two times per month because we like Mexican food. In addition, we use our own homemade enchilada sauce in this recipe, which is a very wonderful addition.
This is the kind of dish you can prepare on a regular basis—shredded chicken, enchiladas, and some chiles. Even a novice could easily create this recipe. Impressing family and friends is easy by doing this.
This handmade recipe has the nice feature of being adaptable to your preferences. For instance, you could easily exclude the chicken and make the dish vegetarian. Alternatively, you may just change the chicken for beef if you prefer it. Use any of your preferred cheese as a topping in a same manner.
For More Mexican Flavors Try Our Mexican Black Bean Salad
Prep Time: 45 minutes
Nutrition
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 1 1/2 pounds chicken breast skinless and boneless
- 1 small onion diced.
- 5 cloves garlic minced.
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 cup frozen corn thawed.
- 1 can (15.5 oz) pinto beans drained.
- 2 cans (4 oz each) diced green chiles.
- 1 can (7 oz) chipotle peppers seeded and minced – this is optional, they are spicy.
- 1 can (28 oz) diced tomatoes.
- 2 tablespoons tomato paste
- 16 medium corn tortillas or flour tortillas
- 3 cups enchilada canned or homemade.
- 1 cup Mexican blend cheese shredded.
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
Garnish:
- Chopped cilantro leaves.
- Sour cream
- Chopped tomatoes.
Instructions
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Preheat oven to 350 degrees F.
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Place a large skillet over medium-high heat and once hot add oil.
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Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
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To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
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Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
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Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
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Microwave tortillas on high for 30 seconds to soften them.
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Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
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Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
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Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
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Bake for 15-20 minutes in the preheated oven until cheese melts.
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Garnish with cilantro, sour cream, and chopped tomatoes before serving.
