Easy Chicken Enchiladas · I’m a food blogger

If you’re looking for a comforting, warming, filling, all-in-one dish, enchiladas are it.

Corn tortillas wrapped around a super tasty meat filling, smothered in homemade enchilada sauce and topped with cheese, what could be better?

I first fell in love with enchiladas in New Mexico. Mike and I were on a road trip and boy oh boy did I fall hard in the land of enchantment – ​​which really just happens to be the state slogan. One of the best meals we had was at Mary & Tito’s: the enchiladas (extra chile please!) are something I still dream about.

If you like enchiladas that are plump, juicy, full of filling, with lots of sauce and cheese, this is the enchilada recipe for you!

How to make enchiladas

They may look complicated, but if you can roll a tortilla, you can enchilada!

1. Prepare the sauce. We’ll go all out and make a homemade green enchilada sauce, but if you’re in a rush, you can use jarred enchilada sauce—you can find red and green sauce in the Mexican aisle at the grocery store.
2. Make the filling. Don’t just roll plain meat inside your enchiladas! You want the filling to be delicious, juicy and moist. Give your filling an extra boost by mixing in a good amount of enchilada sauce and cheese.
3. Roll it. Lightly warm your tortilla, spoon a little filling in the center. Roll the tortilla up tightly and place seam side down in an oven safe baking dish.
4. Sauce. Spoon on some extra enchilada sauce and finish with a generous dollop of cheese.
5. Bake. Bake the enchiladas until heated through and the cheese is melted and delicious.
6. Ball and enjoy! Finish everything off with some toppings: cilantro, onion, salsa, sour cream, extra chili. Enjoy it hot!

Ingredients notes

Enchilada Sauce – The enchilada sauce is surprisingly easy to make, especially since the blender does all the work for you. That said, you can use store-bought sauce if you’re in a hurry.

Chicken – I like to air fry the chicken because air fried chicken is so easy and good, but you can also use leftover rotisserie chicken or oven baked chicken.

Cheese – A blanket of melted cheese on top as well as cheese inside the enchiladas make these guys extra delicious comfort food.

Tortillas – I like to use corn tortillas, which is traditional, but flour tortilla enchiladas are also popular and flour tortillas are much softer, making them very easy to roll. If you are using corn, be sure to first heat the tortillas (preferably in a non-stick pan, or if not, in the microwave) to make them soft and pliable.

SATURATION – What are enchiladas without toppings? Yogurt is a must. I also like a squeeze of lime, diced red onion, sliced ​​avocado, and chopped cilantro.

Red vs Green Enchiladas

Generally, there are two types of enchiladas: red or green. Red enchiladas have red enchilada sauce, made from dried red chile peppers. Green enchiladas have green chile sauce, made from roasted green peppers. We’re going to make green enchiladas because I’m obsessed with green chile!

What is an enchilada?

If you haven’t had the pleasure of having one before, an enchilada is a rolled corn tortilla filled with meat (or beans or vegetables), covered in salsa and baked. Enchiladas are originally from Mexico, but many people associate them with American Tex-Mex, even though you can find them all over the Southwest.

Variations

I love chicken enchiladas, but to be honest, you can fill them with almost anything, including everything meats: corned beef, barbacoa, carnitas, chicken tinga (shown below), al pastor or carne adovada.

What to serve with enchiladas

The best chicken enchiladas

From scratch, green chile enchilada sauce makes these the best chicken enchiladas ever.

It serves 6

Preparation Time 30 minutes min

Cooking time 1 hour hour

Total time 1 hour hour 30 minutes min

• 1 £ TOMATO paper skins are removed
• 4 Anaheim chiles or Hatch, when you can get them
• 1/4 medium onion roughly cut
• 6 carnation garlic
• 1 CUP fresh cilantro roughly cut
• 1 SPOON dried oregano Mexican preferred
• 1/2 SPOON ground cumin
• 4 CUPS cooked minced chicken
• 2 CUPS grated cheese of choice, separated
• 18-20 small corn or flour tortillas or 8-10 large
• fresh cilantro torn apartoptional, to serve
• lime wedges optional, to serve
• hot sauce optional, to serve

• Prepare the enchilada sauce: preheat the oven. Wash and dry the tomatoes and chilies. Toss with a little oil and roast on a baking sheet lined with baking paper until charred, turning once, about 15-20 minutes.

• When the tomatoes and chilies are ready, remove the tomatoes from the baking paper, placing them in a blender. Carefully wrap the foil around the peppers so they are in a small package so they can steam. Let it steam for 10 minutes and then peel the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.Preheat oven to 375°F and lightly oil or use non-stick spray on a baking dish.

• Add 2 cups green enchilada sauce to a bowl with the shredded chicken and 1 cup cheese. Mix well and add salt and pepper to taste. Lay out a flat tortilla (warm them in the microwave briefly if they need to be more flexible) then spoon some of the filling into the center. Roll tightly and place cut side down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture.

• Sprinkle generously with remaining enchilada sauce and cheese. Bake in oven until cheese is melted and bubbly, 20-30 minutes. Sprinkle with cilantro and serve with lime and hot sauce.

Nutrition facts

The best chicken enchiladas

Amount per service

Calories 299
Calories from fat 59

% Daily Value*

Fat 6.6 g10%

Saturated fat 2 g13%

cholesterol 77 mg26%

Sodium 139 mg6%

potassium 594 mg17%

Carbohydrates 27.2 g9%

Fiber 4.8 g20%

Sugar 2.1 g2%

Protein 33.7 g67%

* Percent Daily Values ​​are based on a 2000 calorie diet.