Chicken Enchiladas
Course: Lunch, DinnerCuisine: MexicanDifficulty: Medium8
servings20
minutes40
minutes1
hourShredded chicken enchiladas with a delicious homemade enchilada sauce
Ingredients
1 pack of corn tortillas
3 large chicken breasts, shredded
cotija cheese, for garnish
Crema, optional garnish
- Enchilada Sauce
1 white onion
2 jalapeños
2 large tomatoes
3 dried guajillo chile pods
5-6 dried California chile pods
3 large garlic cloves
1 1/2 cup chicken broth
- Seasonings
1/2 tbsp salt
6 tbsp chicken flavor bouillon, 3 for boiling the chicken & 3 for the sauce
1 tsp black pepper
1 tbsp oregano
Directions
- Begin by boiling your chicken breasts with the bouillon seasoning until they reach an internal temperature of 165 F. Next, you can shred the chicken by either using 2 forks or a kitchen aid with the paddle attachment, if you have one handy. Set aside.
- While your chicken is boiling, rinse your dried chilies, remove the seeds and stems, and bring them to a boil in a separate pot along with the garlic cloves. You can also use chicken broth to boil them for additional flavor. Let them cook and rehydrate for 10–15 minutes.
- On medium heat, roast your jalapeños, onion, and tomatoes. Be sure to rotate them so all sides are blistering.
- In a blender, add your roasted jalapeños, onion, and tomatoes along with the chilies, chicken broth, garlic cloves, and seasonings. Blend until everything is smooth and well incorporated. If you are using a smaller blender, you may need to do 2 batches.
- Next, grab a bowl and a strainer to strain the sauce. You can use a spoon or rubber spatula to press down on the sauce to help the straining process.
- On medium heat, cook your enchilada sauce for 5 minutes.
- Take some of the enchilada sauce and mix it with the shredded chicken until everything is lightly coated.
- Now that your sauce and chicken are ready, take each tortilla and dip them in the sauce, removing any excess. Place on the stove for about 15 seconds on each side.
- Add some shredded chicken and cotija cheese and roll it up. Repeat until you are out of chicken.
- Before serving, drizzle on more enchilada sauce and cheese + any other toppings of your choice.
- Enjoy!
Chicken Enchiladas
Homemade chicken enchiladas offer a delightful journey into the heart of comforting, home-cooked Mexican cuisine. Whether it’s a weeknight dinner or a special occasion, the allure of assembling your own enchiladas with tender, flavorful chicken, wrapped in soft tortillas and smothered in a rich, chili sauce, can bring warmth and satisfaction to any table.
To start, the foundation of any good chicken enchilada is, of course, the chicken. Opting for boneless, skinless chicken breasts or thighs, simmered slowly with spices, creating a tender and juicy filling. Shredding the chicken by hand gives it the perfect texture to soak up the enchilada sauce, a vibrant blend of chili peppers, tomatoes, and onion, offering depth and complexity to the overall flavor profile. For those looking to save time, a rotisserie chicken from your local grocery can be a fantastic shortcut without sacrificing taste.
Assembling the enchiladas is an act of love and creativity. A sprinkle of cheese, a scoop of chicken, and a drizzle of sauce inside each tortilla before rolling them up and lining them snugly in a baking dish is all it takes. The final layer of sauce and a generous topping of cheese. Accompanied by a side of guacamole, beans, and perhaps a refreshing margarita, homemade chicken enchiladas can elevate any meal into a festive and flavorful feast. It’s a recipe that invites experimentation with different fillings, toppings, and sides, making each preparation a unique culinary adventure worth sharing.