Description
Mexican chicken enchiladas blend tender shredded chicken and melted cheese in a zesty sauce. Crisp tortillas and rich flavors make this classic dish an irresistible comfort meal you’ll crave again and again.
Ingredients
Scale
- 2 cups (300 grams/10.5 oz) cooked and shredded chicken
- 1 ½ cups (150 grams/5.3 oz) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8–10 flour or corn tortillas
- 1 can (4 oz/113 grams) diced green chilies
- ½ cup (120 ml/4 fl oz) sour cream
- 2 tbsps olive oil
- 2 tbsps all-purpose flour
- 3 tbsps chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups (480 ml/16 fl oz) chicken broth
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Sauce Preparation: Craft a robust enchilada sauce by whisking flour in heated olive oil until golden brown, then activate aromatic spices like chili powder, cumin, garlic, and onion powder to develop intense flavor profiles.
- Sauce Development: Gradually incorporate chicken broth and sugar, stirring consistently until the mixture thickens into a luxurious sauce. Season with salt and pepper, then set aside to cool and meld flavors.
- Filling Creation: Blend shredded chicken with melted cheese, green chilies, and sour cream, incorporating a portion of prepared sauce to enhance moisture and depth of flavor.
- Assembly Setup: Preheat oven to 375°F and prepare a baking dish by spreading a thin layer of enchilada sauce across the bottom, creating a flavorful foundation.
- Enchilada Formation: Distribute chicken mixture along the center of each tortilla, rolling tightly and positioning seams downward in the sauce-lined baking dish. Completely coat with remaining sauce and sprinkle generously with additional cheese.
- Baking Process: Bake for 20-25 minutes until cheese bubbles and turns golden brown, allowing flavors to meld and textures to develop.
- Finishing Touches: Rest enchiladas briefly to stabilize, then garnish with fresh cilantro, green onions, diced tomatoes, and a dollop of sour cream. Serve immediately with complementary sides like rice, beans, or a crisp salad for a complete culinary experience.
Notes
- Optimize Sauce Consistency: Whisk flour and oil slowly to prevent lumps, creating a smooth base that guarantees a velvety enchilada sauce texture.
- Chicken Preparation Tip: Shred chicken while still warm for easier pulling and better sauce absorption, ensuring maximum flavor infusion throughout the filling.
- Tortilla Selection Strategy: Use soft corn or flour tortillas at room temperature to prevent cracking during rolling, which maintains the structural integrity of enchiladas.
- Dietary Adaptation Hack: Swap regular cheese with dairy-free alternatives and use shredded chicken or plant-based protein for gluten-free, vegetarian, or vegan versions without compromising authentic flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg