Chicken Enchilada Recipe

chicken enchilada recipe

If you're craving a dish that’s both comforting and bursting with flavor, look no further than our Chicken Enchilada recipe. Perfect for family dinners or gatherings with friends, these enchiladas combine tender chicken, rich sauce, and melted cheese wrapped in soft tortillas, creating a symphony of textures and tastes that will delight your palate. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, promising a delicious meal that’s sure to become a household favorite.

Yield: 8 enchiladas

Ingredients

For the chicken

  • Shredded chicken
  • 1 cup diced onion
  • 2 large cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

For the enchiladas

  • 8 7-inch/18 cm whole wheat flour tortillas
  • Enchilada sauce
  • 1 cup Mexican cheese blend, or cheese of your choice
  • Suggested toppings: Jalapeño, red onion, cilantro, crème fraiche

Equipment

Instructions

  1. Make the Shredded chicken and Enchilada sauce.
  2. Set the oven to 400°F/200°C.
  3. In a 12" cast iron skillet over medium heat, add cooking oil and sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook for about 5 minutes. Remove from heat.
  4. Spread a little sauce and put 1/3 cup chicken mixture into each tortilla, roll it and place on the baking dish seam side down.
  5. Top with enchilada sauce and then top with cheese.
  6. Cover with foil and bake in the oven for 20 minutes. Check if all the cheese has melted, otherwise, remove the foil and bake for 5 more minutes.
  7. Add toppings and serve.

 

preparing chicken enchiladas
enchiladas topped with cheese in an enameled cast iron roasting pan
freshly baked enchiladas
enchiladas topped with Jalapeño and red onion
enchiladas on a plate

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