Mexican cuisine has so many vibrant flavors, so here’s a classic recipe for Chicken Enchiladas that’s sure to be a hit!
Chicken Enchiladas Recipe
Ingredients:
For the chicken:
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups chicken broth
For the enchiladas:
- 12 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, diced
- 1/2 cup sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
- Sliced jalapeños (optional, for garnish)
Instructions:
- Cook the Chicken:
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken breasts with cumin, chili powder, garlic powder, salt, and pepper.
- Place the chicken in the skillet and cook for about 6-7 minutes per side until golden brown and cooked through. (The internal temperature should reach 165°F or 75°C.)
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then shred it using two forks.
- Prepare the Enchiladas:
- Preheat the oven to 375°F (190°C).
- Heat the corn tortillas by lightly warming them in a skillet or microwave for a few seconds until they become pliable (this helps prevent them from breaking when rolling).
- In a small bowl, combine the shredded chicken with half of the enchilada sauce and diced onions.
- Assemble the Enchiladas:
- Lightly grease a baking dish (9×13-inch works well).
- Spread a little enchilada sauce on the bottom of the baking dish to prevent sticking.
- Take a tortilla, fill it with the chicken mixture, roll it up tightly, and place it seam-side down in the dish.
- Repeat with the remaining tortillas, placing each rolled enchilada side by side.
- Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool for a few minutes.
- Serve with sour cream, chopped cilantro, and sliced jalapeños if desired.
Optional Add-ins:
- You can add black beans, corn, or even sautéed bell peppers inside the enchiladas for extra flavor and texture.
- If you like a little heat, drizzle some hot sauce over the top before serving.
Enjoy your delicious Chicken Enchiladas! Would you like any suggestions for side dishes to pair with them?