Chicken Enchiladas
Chicken Enchiladas are a beloved staple in Mexican cuisine, offering a delightful combination of flavors and textures. This dish is perfect for any meal, and it’s sure to impress your family and friends. Here’s a simple recipe to make delicious Chicken Enchiladas at home.
Ingredients:
- For the Chicken Filling:
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- Salt to taste
- For the Assembly:
- 10-12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
Instructions:
- Prepare the Chicken Filling:
- In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped onions, chopped bell peppers, sour cream, ground cumin, chili powder, salt, and pepper. Mix well and set aside.
- Make the Enchilada Sauce:
- In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 1 minute until lightly browned.
- Stir in the chili powder, garlic powder, onion powder, ground cumin, and dried oregano. Gradually whisk in the chicken broth, ensuring there are no lumps.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Season with salt to taste.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Warm the corn tortillas in a microwave or on a skillet to make them pliable.
- Spoon about 2-3 tablespoons of the chicken filling onto each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
- Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
- Bake the Enchiladas:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve and Enjoy:
- Remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro if desired.
- Serve with a side of rice, beans, or a fresh salad, and enjoy your homemade Chicken Enchiladas!
This recipe is sure to become a favorite in your household. The combination of tender chicken, creamy filling, and savory enchilada sauce makes for an unforgettable meal. Happy cooking!
Easy Way Method 2