Chicken Enchiladas

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

October 27, 2022

If you are craving for something Mexican then these easy and incredible enchiladas are best to go with. An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Classic chicken enchiladas are all-time family favorite and great for easy weeknight meals. Chicken enchiladas feature corn tortillas with shredded chicken and cheese stuffing topped with enchilada sauce complementing with condiments and baked until cheese is melted. Talking about ingredients, you can use store bought corn tortillas. Enchilada sauce can be made easily from chile powder, broth and tomato paste. For chicken, you can go for any leftovers or make shredded chicken at home. If you are short on time you can always get cooked rotisserie chicken and shred it at home. To make it a well-rounded meal you can serve this with Mexican rice, guacamole, salad or Margarita. Follow this recipe for cheesy chicken stuffed enchiladas topped with luscious red enchilada sauce and make the best Mexican dinner ever.

Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Ingredients:

1 ½ pounds chicken breast, shredded
8 corn tortillas
Red enchilada sauce
1 onion diced
2 tablespoons olive oil
Salt and black pepper
2 ½ cup Mexican-blend shredded cheese
1 can black beans

Instructions:

Preheat oven to 350F.
To prepare enchilada sauce, cook 2 tbsp. flour and 2 tbsp. oil and form roux then add spices (1/4 cup chili powder, ¼ tsp oregano, ½ tsp garlic powder). Add 2 cups stock and let simmer until thickens. Season with salt.
Sauté onions in a skillet over medium-high heat. Add shredded chicken breast and pinch of salt and pepper. Stir occasionally. Cook until chicken is done. Add beans and stir to combine. Turn off heat.
Now assemble the enchiladas. Spread 2 tbsp. enchilada sauce over tortilla, add chicken mixture then cheese. Roll up tortilla and place in baking dish. Grease the dish beforehand. Place all tortilla in the dish and spread remaining sauce over them and sprinkle cheese. Do not cover and bake for about 20 minutes. Serve immediately and garnish with favorite toppings. Enjoy!

Note: Store leftover enchiladas in an airtight container and refrigerate for up to 4 days. If you want to store for longer time period then let them cool in the fridge. Transfer to a freezer bag and freeze or wrap in aluminum foil and freeze.