Best Ever Chicken Enchiladas Recipe
The preparation of chicken enchiladas can vary widely, yet the pursuit of the best-ever recipe often centers around a few key elements: a robust homemade enchilada sauce, tender chicken, and the right balance of spices. This dish not only serves as a comforting staple for family gatherings but also offers versatility in its fillings and accompaniments. As we explore the nuances that elevate this classic, it becomes clear that certain techniques and ingredients can transform a simple meal into a memorable culinary experience. What might those secrets be?
Why You’ll Love This Recipe
What makes this chicken enchiladas recipe a standout choice for any meal? First, the rich homemade enchilada sauce adds depth of flavor, elevating the entire dish.
Additionally, the customizable fillings allow you to tailor the recipe to suit your preferences, whether you prefer extra cheese, added vegetables, or alternative proteins.
This dish is also convenient; it can be prepared ahead of time, making meal planning easier. The leftovers are even better, as the flavors meld overnight.
With a yield of approximately six servings, these enchiladas are perfect for family dinners, potlucks, or special occasions.
History
Although the precise origins of enchiladas are somewhat unclear, they are believed to date back to ancient civilizations in Mexico, where tortillas were used as a vessel for various fillings.
Early records indicate that the Aztecs and Mayans enjoyed rolled tortillas filled with meats and other ingredients, often topped with sauces.
As time progressed, the dish evolved, incorporating regional flavors and ingredients, reflecting the diversity of Mexican cuisine.
By the 19th century, enchiladas became popular in the United States, particularly in the southwestern region.
Today, they are a beloved dish, celebrated for their versatility and adaptability to personal tastes.
Whether filled with chicken, beef, or vegetables, enchiladas remain a staple in Mexican and Tex-Mex dining.
Recipe
Best Ever Chicken Enchiladas Recipe
Indulge in a delicious and satisfying meal with these Best Ever Chicken Enchiladas. Featuring a rich homemade enchilada sauce that enhances the flavor of the dish, this recipe is perfect for family dinners, potlucks, or celebrations. The customizable fillings allow you to get creative and adjust according to your personal preferences, making each batch uniquely yours.
Plus, the make-ahead option simplifies meal preparation, allowing you to assemble the enchiladas ahead of time and bake them just before serving.
The combination of shredded chicken, cheese, and a blend of spices come together to create a mouthwatering filling. Once rolled in tender tortillas and topped with a luscious sauce and melted cheese, these enchiladas are sure to impress. Leftovers only get better with time, making them an ideal choice for next-day meals.
Follow the steps below to create your own batch of these delectable enchiladas.
Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup tomato paste
- 3 cups shredded cooked chicken
- 1 cup diced onion
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 10-12 corn tortillas
- 1 cup shredded cheese (for topping)
- Chopped cilantro and diced green onions (for garnish)
Instructions:
- Make the Enchilada Sauce: In a medium saucepan, heat vegetable oil over medium heat. Whisk in the flour and cook for about 1 minute until golden. Add the chili powder, cumin, garlic powder, onion powder, and oregano, stirring to combine. Gradually whisk in the chicken broth and tomato paste. Bring to a simmer and cook for about 10 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Prepare the Chicken Filling****: In a large bowl, combine the shredded chicken, diced onion, 1 cup of shredded cheese, sour cream, smoked paprika, and cayenne pepper. Mix well, adjusting seasoning as needed for balanced flavors.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas in a skillet until pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish. Repeat until all tortillas are filled. Pour the prepared enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve****: Remove from the oven and let cool slightly. Top with chopped cilantro and diced green onions before serving. Enjoy with sides like Mexican rice or refried beans.
For best results, always warm your tortillas before filling to avoid cracking. You can also customize your enchiladas with various fillings, such as adding black beans or sautéed vegetables for extra flavor and nutrition.
Don’t hesitate to experiment with different cheese varieties to find your perfect combination. Remember, enchiladas can be prepared ahead of time and stored in the refrigerator for up to 24 hours, making them a convenient meal option.
Final Thoughts
Enjoying a plate of chicken enchiladas can be a delightful experience, bringing warmth and comfort to any meal.
This recipe stands out due to its rich homemade enchilada sauce and customizable fillings, allowing each individual to tailor their dish to their taste. Whether serving family, hosting a potluck, or celebrating, these enchiladas are versatile and satisfying.
Preparing them in advance simplifies meal planning, and leftovers often taste even better the next day. By following the detailed instructions and tips provided, you can create a delicious dish that impresses.
FAQ
When preparing chicken enchiladas, questions often arise regarding the best practices for assembly, storage, and ingredient substitutions.
One common inquiry is about making enchiladas ahead of time. Yes, you can assemble them up to 24 hours in advance and store them in the refrigerator.
For tortillas, both corn and flour are suitable, though corn is the traditional choice. If you’re short on time, store-bought enchilada sauce works well, but homemade sauce adds a richer flavor.
For gluten-free options, simply use gluten-free tortillas and replace flour in the sauce with cornstarch.
Lastly, be sure to keep the tortillas warm to avoid cracking during assembly. These tips ensure a delicious outcome with minimal hassle.
Best Ever Chicken Enchiladas Recipe
Ingredients
- Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup tomato paste
- 3 cups shredded cooked chicken
- 1 cup diced onion
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup sour cream
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 10-12 corn tortillas
- 1 cup shredded cheese for topping
- Chopped cilantro and diced green onions for garnish
Instructions
- Instructions:
- Make the Enchilada Sauce: In a medium saucepan, heat vegetable oil over medium heat. Whisk in the flour and cook for about 1 minute until golden. Add the chili powder, cumin, garlic powder, onion powder, and oregano, stirring to combine. Gradually whisk in the chicken broth and tomato paste. Bring to a simmer and cook for about 10 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Prepare the Chicken Filling****: In a large bowl, combine the shredded chicken, diced onion, 1 cup of shredded cheese, sour cream, smoked paprika, and cayenne pepper. Mix well, adjusting seasoning as needed for balanced flavors.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas in a skillet until pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in a greased 9x13-inch baking dish. Repeat until all tortillas are filled. Pour the prepared enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve****: Remove from the oven and let cool slightly. Top with chopped cilantro and diced green onions before serving. Enjoy with sides like Mexican rice or refried beans.
- For best results, always warm your tortillas before filling to avoid cracking. You can also customize your enchiladas with various fillings, such as adding black beans or sautéed vegetables for extra flavor and nutrition.
- Don't hesitate to experiment with different cheese varieties to find your perfect combination. Remember, enchiladas can be prepared ahead of time and stored in the refrigerator for up to 24 hours, making them a convenient meal option.
