Chicken enchiladas can be any weeknight dinner idea for a family. We have tender shredded chicken accompanied by warm tortillas.
Let me tell you about my first time, eating this cheesy uncontrollable savory dish, my mom surprised me with one day. My brother and I were the “Costco kids” who really enjoyed themselves going grocery shopping. We ate samples and came home with almost everything. I would request this dish every college spring break and any holiday that did not already have a menu planned. Let’s just say I could not get enough of this dish ever nor could my brother. Now back to what I was saying…one time she purchased so much chicken and corn, she decided to make a dish that would last for days. We were only a family of four, but boy oh boy if we had a party we only needed this one dish and maybe some salsa and chips.
What’s so great about enchiladas is its versatile. The recipe may accommodate a variety of dietary restrictions such as vegan and vegetarian. For more deets just keep on reading….
Chicken Enchilada Ingredients
This is an easy dish to replicate and below are all the ingredients I used to create this delicious nostalgic meal. Please feel free to mix things up and create whatever your little heart desires. In general, you will need:
- Chicken Breast: The key to the recipe is chicken of course, if chicken breast are not widely available use chicken thighs or leftover rotisserie chicken.
- Chipotle & Green Chile’s: The chipotle chiles provide the necessary heat to make these amazing spicy chicken enchiladas. The green chiles add a little somethin’ somethin’ to the taste profile.
- Enchilada Sauce: Obviously one cannot make enchiladas without an enchilada sauce. The sauce just seals the meal.
- Cheese: Personally I like to use either a Mexican blend cheese or a combination of cheddar cheese and Monterey jack cheese.
- Tortillas: Corn tortillas is the most ideal ingredient, but I prefer to use gluten free tortillas. One can totally replace the GF tortillas with a corn/flour tortilla. One of my favorite companies with GF tortillas is Siete. Not only our the products GF, it’s vegan as well.
- Onion & Garlic: Just like the green chiles the chopped onions and minced garlic simply add to the flavor profile of the dish.
- Seasonings: Like any dish, seasoning is always needed. In this recipe the following are used: kosher salt, black pepper, garlic powder, onion powder, chili powder, paprika, cayenne pepper, Mexican oregano, and cumin.
- Fire Roasted Corn: Corn is an optional ingredient, it is not needed. But it adds an extra flare to the enchiladas…keeping things interesting.
- Optional Toppings/Side Dishes: Seal the meal by serving with diced avocados, chopped cilantro, chopped scallions, sour cream, Spanish rice, and beans.
What’s not to love? It’s cheesy and I’m kick’n new Flava In Ya Ear!
How to make Chicken Enchiladas
Alright it’s time to get to the good stuff! Putting everything together and creating these amazing chicken enchiladas. For this recipe, simply follow the instructions listed below….
- Prepare the taco seasoning. In a small bowl combine the following seasonings together and set aside: cumin, garlic powder, chili powder, cayenne pepper, onion powder, paprika, and Mexican oregano.
- Cook the chicken breast. Coat a large skillet with avocado oil. Season all sides of the chicken breast with kosher salt and ground black pepper. Cook the chicken for 7-8 minutes per a side, or until no longer pink. Before turning the chicken over, make sure to sprinkle the taco seasoning during cooking. Remove the chicken from the heat and allow to cool.
- Prepare the filling. Sauté the chopped onions and minced garlic until tender. Then add in the fire roasted corn, chipotle, and green chilies. Stir well and remove from the heat.
- Assemble the chicken enchiladas. Coat a 13 by 9 inch pan with salsa and half of cup of the enchilada sauce. Lay out a tortilla and spread at least two tablespoons of enchilada sauce over the surface of the tortilla. Add a generous amount of the chicken mixture down the center of the tortilla. Sprinkle a little cheese. Roll up the tortilla and place in the prepared pan with the seam side down. And repeat..
- Bake the enchiladas. Spread the remaining enchilada sauce over the tortillas, followed by shredded cheese. Bake uncovered until the cheese melts. Garnish with your favorite toppings.
- Serve hot.
Interested in more great recipes? Check out the links below:
Chicken Enchiladas
Ingredients
- 3 tbsp Avocado Oil
- 1½ lb. Chicken breast skinless and boneless
- 3 tsp Cumin powder
- 2 tsp Garlic powder
- 1 tsp Mexican Oregano
- ½ tsp Paprika
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- 1 tsp Chili Powder
- Freshly ground black pepper
- Kosher salt
- 1 Onion chopped
- 2 Gloves of garlic minced
- 1 cup Fire roasted corn thawed
- 8 Large tortillas
- ½ cup Salsa
- 1½ cup Enchilada sauce
- 4 oz. Green chiles diced
- 4 Chipotle chiles seeded and minced
- 2½ cup Shredded Mexican blended cheese divided
- Optional Garnish: chopped cilantro leaves, chopped scallions, diced avocado, or sour cream
Instructions
- In a small bowl mix together the following seasonings: garlic powder, cayenne pepper, onion powder, paprika, chili powder, Mexican oregano, and cumin.
- Coat a large pan with the avocado oil. Season all sides of the chicken breast with kosher salt and fresh ground black pepper. Over medium heat, brown the chicken (approx. 7 minutes per side or until no longer pink). Before turning the chicken sprinkle it with the prepared seasoning mixture. Remove the chicken to a plate and allow to cool.
- Saute the chopped onion and minced garlic in the chicken drippings for 2-3 minutes or until tender. Add in the fire roasted corn, chipotle, and green chiles. Stir well and remove from the heat.
- In a large bowl, shred the chicken breast by pulling it a part. Once shredded add it into the sauce pan.
- Preheat the oven to 350 degrees F.
- Assembling the enchiladas: Coat a 13 by 9 inch pan with salsa and half of cup of the enchilada sauce. Lay out a tortilla and spread at least two tablespoons of enchilada sauce over the surface of the tortilla. Add a generous amount of the chicken mixture down the center of the tortilla. Sprinkle a little cheese. Roll up the tortilla and place in the prepared pan with the seam side down. Repeat the process for all remaining tortillas.
- Spread remaining enchilada sauce over the tortillas, followed by the shredded cheese.
- Bake uncovered for 15-20 minutes or until the cheese melts. Garnish with your favorite toppings and serve hot.