The All-Star Ingredients You’ll Need
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
- 1 packet taco seasoning
- 1/2 cup chicken broth
For the Enchiladas:
- 10-12 corn or flour tortillas
- 2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend
- 1 (28 ounce) can enchilada sauce
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced black olives
Let’s Talk Chicken Prep (Two Delicious Options!)
Okay, let’s get this chicken cooked up! You’ve got a couple of fantastic options here, depending on how much time you have and what kind of texture you’re going for. Don’t worry, I’ll walk you through both!
Option 1: Speedy Simmer
This is my go-to when I’m short on time. It’s quick, easy, and the chicken comes out super tender. Just place the chicken breasts in a pot, cover them with water or chicken broth, and bring it to a simmer. Cook for about 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Once it’s cool enough to handle, shred it up and you’re ready to roll!
Option 2: Sautéed and Seasoned
If you want a little more flavor and a slightly firmer texture, sautéing is the way to go. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then shred it with two forks. The key here is to not overcook it, so it stays nice and juicy!
Step-by-Step Instructions: Enchilada Assembly Time!
Alright, the chicken’s cooked, the cheese is shredded, and the sauce is ready. Let’s get these enchiladas assembled! This is where the fun begins!
- Sauté the Veggies: Heat the remaining olive oil in the same skillet you used for the chicken (if you sautéed it). Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Combine the Filling: Add the shredded chicken, diced tomatoes and green chiles, taco seasoning, and chicken broth to the skillet with the veggies. Stir everything together and let it simmer for a few minutes, allowing the flavors to meld. This step is crucial for that authentic enchilada taste!
- Warm the Tortillas: This is a MUST! Warming the tortillas makes them pliable and prevents them from cracking when you roll them. You can warm them in the microwave (wrapped in a damp paper towel), in a dry skillet, or even in the oven. A few seconds on each side in a dry skillet works wonders!
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking and adds a nice layer of flavor. Now, take a warm tortilla, spoon a generous amount of the chicken filling down the center, sprinkle with cheese, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Make sure they’re all nicely coated. Then, sprinkle generously with the remaining shredded cheese. Don’t be shy – the cheesier, the better!
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve and Enjoy: Let the enchiladas cool slightly before serving. Top with your favorite toppings, like sour cream, guacamole, chopped cilantro, and sliced black olives. These are also delicious served with a side of rice and beans.
Pro-Tips for Enchilada Perfection
Okay, friend, let’s chat about some things I’ve learned over the years of making enchiladas that will take yours from good to GREAT!
Tortilla Talk: Corn vs. Flour
This is a personal preference thing! Corn tortillas have a more authentic, slightly earthy flavor, but they can be more prone to cracking. Flour tortillas are softer and more pliable, making them easier to roll. I usually use flour tortillas because my family prefers them, but feel free to experiment and see which you like best!
Sauce Savvy: Mild vs. Spicy
Enchilada sauce comes in a range of heat levels, from mild to extra spicy. Choose the one that suits your taste! If you’re not sure, start with a mild sauce and add a pinch of cayenne pepper or some hot sauce to the filling for a little extra kick.
Cheese Please: The Right Melt
Cheddar cheese is a classic choice for enchiladas, but Monterey Jack, Colby Jack, or a Mexican blend also work beautifully. The key is to choose a cheese that melts well and has a good flavor. Pre-shredded cheese is convenient, but freshly shredded cheese melts more smoothly.
Make-Ahead Magic: Prep Like a Pro
Enchiladas are a great make-ahead meal! You can assemble them completely and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they’re heated through. This is a lifesaver when you’re entertaining or just want to get dinner on the table quickly.
Spice It Up! Delicious Variations to Try
Once you’ve mastered the basic Chicken Enchiladas recipe, the possibilities are endless! Here are a few fun variations to try:
Creamy Dreamy Enchiladas
Add a can of cream of chicken soup or a dollop of sour cream to the chicken filling for a richer, creamier texture. You can also mix some sour cream with the enchilada sauce before pouring it over the enchiladas.
Veggie Power Enchiladas
Add some extra veggies to the chicken filling, like corn, black beans, or zucchini. This is a great way to sneak in some extra nutrients and add some color and texture to your enchiladas.
Green Chile Goodness Enchiladas
Use a green enchilada sauce instead of a red sauce for a different flavor profile. You can also add some chopped green chiles to the chicken filling for an extra kick.
You could even try using leftover Hot Honey Feta Chicken! Or, if you’re feeling a creamy chicken dish, try using the chicken from Boursin Chicken Pasta in your enchiladas.
Serving Suggestions: Complete Your Fiesta
Chicken Enchiladas are delicious on their own, but they’re even better when served with some complementary sides. Here are a few of my favorite serving suggestions:
- Rice and Beans: A classic pairing! Serve your enchiladas with some Mexican rice and refried beans for a complete and satisfying meal.
- Guacamole and Chips: A must-have for any Mexican fiesta! Serve your enchiladas with some homemade guacamole and tortilla chips for dipping.
- Salad: Add a refreshing salad to balance out the richness of the enchiladas. A simple green salad with a lime vinaigrette is a perfect choice.
- Mexican Street Corn Salad: This flavorful salad is a delicious and colorful addition to your enchilada feast.
Don’t forget about dessert! A slice of key lime pie or some churros with chocolate sauce would be the perfect ending to your Mexican-inspired meal. Speaking of chicken-based dinners, have you tried this Chicken Thighs Dinner Recipe before?
If you love wraps, perhaps you should use some of the filling from this recipe in Cheesy Garlic Chicken Wraps. You can also use ingredients and prep techniques from Garlic Parmesan Crockpot Chicken And Potatoes to prepare the chicken for these chicken enchiladas. Finally, for another great chicken pasta recipe, try Chicken Pasta Proposal!
So, Are You Ready to Make Some Enchilada Magic?
I hope this guide has inspired you to make your own Chicken Enchiladas! They are truly one of my favorite go-to meals, and I know they’ll become a staple in your kitchen too. They’re perfect for weeknight dinners, potlucks, or any occasion where you want to impress your friends and family with a delicious and satisfying meal. Happy cooking!
What are the two options for preparing the chicken for the enchiladas, and what are the differences?
The recipe suggests two options for cooking the chicken: simmering and sautéing. Simmering is faster and results in very tender chicken. Sautéing takes a bit longer, provides more flavor, and creates a slightly firmer texture.
What kind of tortillas are best for enchiladas, and what are the pros and cons of each?
The recipe mentions that both corn and flour tortillas can be used. Corn tortillas offer a more authentic, earthy flavor but are more prone to cracking. Flour tortillas are softer, more pliable, and easier to roll.
Can I prepare the enchiladas ahead of time?
Yes, enchiladas can be assembled completely and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure they are heated through.
What kind of cheese is recommended for enchiladas?
Cheddar cheese is a classic choice, but Monterey Jack, Colby Jack, or a Mexican blend also work well. The key is to choose a cheese that melts well and has a good flavor. Freshly shredded cheese melts more smoothly than pre-shredded.
Easy Chicken Enchiladas
Ingredients
Equipment
Method
- If sautéing chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then shred it with two forks.
- If simmering chicken: Place the chicken breasts in a pot, cover with water or chicken broth, and bring to a simmer. Cook for 15-20 minutes, or until cooked through and easily shreds with a fork. Once cool enough to handle, shred.
- Heat the remaining olive oil (if you sautéed the chicken, use the same skillet) over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the shredded chicken, diced tomatoes and green chiles, taco seasoning, and chicken broth to the skillet with the veggies. Stir together and simmer for a few minutes, allowing flavors to meld.
- Warm the tortillas. You can warm them in the microwave (wrapped in a damp paper towel), in a dry skillet, or even in the oven. A few seconds on each side in a dry skillet works well.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Take a warm tortilla, spoon a generous amount of the chicken filling down the center, sprinkle with cheese, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle generously with the remaining shredded cheese.
- Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool slightly before serving. Top with your favorite toppings, like sour cream, guacamole, chopped cilantro, and sliced black olives.
