Chicken Enchiladas

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These Chicken Enchiladas are a delightful blend of tender, flavorful chicken wrapped in warm tortillas, all smothered in a rich, homemade tomato sauce. Topped with a generous layer of melted Mexican cheese, each bite is a satisfying combination of savory, spicy, and cheesy goodness.

Perfect for a cozy family dinner or a casual get-together, these enchiladas are not only delicious but also easy to make. The homemade sauce adds an authentic touch, bringing the vibrant flavors of Mexican cuisine right to your table.

Chicken Enchiladas are a beloved staple in Mexican cuisine, known for their bold flavors and comforting, cheesy texture. This recipe brings together tender shredded chicken, a rich tomato sauce spiced with chili powder, cumin, and oregano, and a blanket of melted cheese, all wrapped in soft whole wheat tortillas. Whether you’re hosting a family dinner or simply craving something hearty, these enchiladas are sure to satisfy. Easy to prepare and full of flavor, they are a perfect way to bring a taste of Mexico into your home.

Full Recipe:

Ingredients:

For the Chicken:

  • 247g chicken breast
  • 45g green onion, chopped
  • 1/4 onion, chopped
  • 3 whole garlic cloves
  • 0.5 tbsp whole pepper
  • 400ml water

For the Sauce:

  • 4 tbsp cooking oil
  • 2 tbsp plain flour
  • 400ml tomato puree
  • 2 tbsp fine chili powder
  • 1 tbsp minced garlic
  • 1 tbsp chicken stock
  • 0.5 tsp pepper powder
  • 1 tsp oregano
  • 1 tsp cumin powder
  • 140ml water
  • Salt to taste

For Assembly:

  • Whole wheat tortillas (15cm/6 inches)
  • Mexican cheese (4 blended cheeses)
  • Chopped onion
  • Greek yogurt or sour cream (optional)

Directions:

1. Cook the Chicken:

  • In a medium saucepan, add the chicken breast, green onion, chopped onion, garlic cloves, whole pepper, and 400ml of water.
  • Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Set aside the shredded chicken.

2. Prepare the Sauce:

  • In a large skillet, heat the cooking oil over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned.
  • Gradually whisk in the tomato puree, chili powder, minced garlic, chicken stock, pepper powder, oregano, and cumin powder.
  • Add 140ml of water and stir to combine. Bring the sauce to a simmer and cook for 10-15 minutes, or until it thickens slightly.
  • Season with salt to taste.

3. Assemble the Enchiladas:

  • Preheat your oven to 180°C (350°F).
  • Warm the tortillas in a microwave or on a stovetop to make them more pliable.
  • Spread a thin layer of the sauce on the bottom of a baking dish.
  • Place a portion of the shredded chicken and some chopped onion in the center of each tortilla, then sprinkle with a handful of the Mexican cheese blend.
  • Roll up the tortillas and place them seam-side down in the baking dish.
  • Pour the remaining sauce over the top of the enchiladas and sprinkle with additional cheese.
  • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

4. Serve:

  • Garnish with more chopped onion and a dollop of Greek yogurt or sour cream if desired. Serve hot.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Cooking Tips:

  • Shredding Chicken: To make shredding easier, use a hand mixer on low speed. It will shred the chicken quickly and evenly.
  • Sauce Consistency: If the sauce is too thick, add a bit more water to reach your desired consistency.
  • Cheese Selection: Use a blend of cheeses like Monterey Jack, Cheddar, and Queso Blanco for the most authentic flavor.

Nutritional Facts:

  • Calories: 350 kcal per serving
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 800mg

These enchiladas provide a good balance of protein and carbohydrates, making them a satisfying and filling meal.

Storage Tips:

  • Refrigeration: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
  • Freezing: Enchiladas can be frozen for up to 2 months. Assemble them without the sauce, wrap tightly in plastic wrap and foil, and freeze. When ready to eat, thaw in the refrigerator, add sauce, and bake.
  • Serving: For the best texture, reheat enchiladas in the oven rather than the microwave.

Frequently Asked Questions (FAQs):

  • Can I use a different type of meat? Yes, you can substitute the chicken with beef, pork, or even a vegetarian filling like beans or roasted vegetables.
  • What can I serve with these enchiladas? A side of Mexican rice, refried beans, or a fresh salad pairs wonderfully with enchiladas.
  • Can I make these enchiladas ahead of time? Yes, you can assemble the enchiladas up to a day in advance, store them covered in the refrigerator, and bake them when ready to serve.
  • Is there a low-carb option? For a low-carb version, you can use low-carb tortillas or wrap the filling in large lettuce leaves.

Conclusion:

These Chicken Enchiladas are a delicious and comforting dish that captures the vibrant flavors of Mexican cuisine. The combination of tender chicken, rich sauce, and melted cheese wrapped in soft tortillas is irresistible. Whether you’re making them for a family dinner, a party, or meal prep, this recipe is sure to become a favorite. Enjoy the taste of Mexico right at home with these easy and satisfying enchiladas.

 

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