Enchiladas are a beloved Mexican dish that features tortillas filled with various ingredients, rolled up, and baked to perfection. In this recipe, we’ll be making chicken enchiladas, a crowd-pleaser that’s easy to prepare. The key to great enchiladas lies in the homemade enchilada sauce, which adds a burst of flavor to each bite. Let’s get started!
Chicken Enchilada Recipe
This delicious Chicken Enchilada recipe combines tender chicken, savory spices, and gooey cheese, all wrapped in warm corn tortillas and smothered in a flavorful enchilada sauce. It's a perfect dish for a weeknight dinner or a special occasion. Get ready to savor the flavors of Mexico right in your own kitchen!
Equipment
- large skillet
- Medium saucepan
- baking dish
- aluminum foil
- mixing bowls
- whisk
- spatula
Ingredients
For the Enchilada Filling:
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers (red and green)
- 1 cup diced onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups chicken broth
- 1 can (14 ounces) diced tomatoes, undrained
- Salt and pepper to taste
For Assembling:
- 12 corn tortillas
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a little oil over medium-high heat.
- Add the diced onions and bell peppers and sauté until they become tender, about 5 minutes.
- Add the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper to the skillet.
- Cook for another 5 minutes, stirring occasionally. Remove from heat and set aside
- .In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 1-2 minutes until it turns a light golden brown.
- Stir in the chili powder, ground cumin, garlic powder, and onion powder. Cook for another minute, stirring constantly.
- Slowly pour in the chicken broth while continuing to whisk. Add the diced tomatoes with their juice.
- Bring the sauce to a simmer and cook for about 5-7 minutes, or until it thickens. Season with salt and pepper to taste.
- Take a tortilla and spoon some of the chicken and vegetable mixture onto it.
- Sprinkle with shredded cheese and roll it up tightly.
- Place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining shredded cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Once out of the oven, let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired.
Notes
- You can customize the filling with other ingredients like sautéed mushrooms or spinach to suit your taste.
- Adjust the level of spiciness by using mild or hot chili powder in the sauce.
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 400kcalFat: 18gProtein: 24gCarbohydrates: 35g
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