Chicken Enchiladas

5 from 2 votes

This chicken enchiladas recipe is flavorful and easy to make. Made of seasoned chicken, homemade enchilada sauce, and cheese wrapped in tortillas then covered with more enchilada sauce or salsa and cheese.

Prep Time20

Cook Time35

Total Time55

Course: Main

Cuisine: Mexican

Keyword: chicken enchiladas, enchilada sauce, enchiladas

Servings:

Calories: 511kcal

Author: Maricel

Equipment

9" x 9" baking dish
immersion blender
cast iron pan
Saucepan or pot

Ingredients

500 g chicken breast 3 pcs
½ tsp kosher salt
½ tsp smoked paprika
¼ tsp ground black pepper
¼ tsp cayenne pepper optional
2 tbsp canola oil
5 flour tortilla 8" or corn tortilla
1 ½ cups cheese blend or Tex Mex cheese blend shredded

For Garnish

2 tbsp green onion or parsley chopped or parsley chopped

Enchilada sauce

2 tbsp canola oil
2 cloves garlic minced
½ cup onion chopped
65 g roasted pepper chopped
1 tbsp tomato paste
398 ml tomato sauce a can
½ cup chicken broth
½ tsp cumin
½ tsp oregano
½ tsp kosher salt or to taste
¼ tsp cayenne pepper or chilli powder
¼ tsp ground black pepper

Serve on top or side

Rice and beans optional
½ cup Sour cream

Vegetables or salad served on top or side

3 cups iceberg lettuce chopped
½ cup Roma tomatoes seeded and chopped
⅓ cup green bell pepper chopped
2 tbsp red onion chopped
2 tsp lemon juice or lime juice
Salt and pepper to taste

US Customary - metric

Instructions

Season and cook the chicken

Over stovetop on medium-high heat in a cast-iron pan, heat canola oil. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. Sear the chicken on each side for 3 minutes. Place the cast iron with the chicken in the preheated oven and cook thoroughly for 10 to 12 minutes. Slice and dice the chicken.

For enchilada sauce (yield 2 cups)

In a saucepot heat canola oil over medium-high heat. Saute onion until soft and garlic until fragrant. Add roasted pepper and the rest of the ingredients. Bring to a boil and stir frequently. Reduce to low and simmer for 5 minutes. Turn off the heat. Use an immersion blender to liquefy the sauce or use a heatproof blender.

Assemble the enchilada

Grease the baking dish with oil or butter.
Heat the tortillas in a microwave for 20 seconds or on a pan over the stovetop to make it more pliable. Cover with a kitchen towel to keep it warm and soft.
Spoon and pour 1/4 cup of enchilada sauce over the tortilla and spread evenly. Sprinkle about 2 tablespoons of shredded cheese. Add about 1/3 cup of diced chicken. Roll up the tortilla and place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. Add the rest of the cheese.
Bake in a preheated oven to 350°F for about 20 minutes or until the cheese melted. Sprinkle chopped green onion or parsley.

For topping or serve it on the side

In a medium-sized bowl add all the vegetables, lemon juice, salt and pepper. Toss and mix. Serve on top or side of the enchilada with sour cream. Optional side (rice or beans).

Video

Nutrition