The BEST and my Favorite Chicken Enchildas

Spread the love

Tweet

Chances are you are looking for the best home-made enchiladas recipe and wondering if this is it. YES! These are certainly my favorite and the most delicious chicken enchiladas ever! This recipe is so dear to me because all I want at times is a good cheesy enchilada platter and this recipe does the trick for me every single time.

Ive always used corn tortillas when making enchiladas because flour tortillas are starchy and they add a raw doughy flavor to the bite. That right there was my #1 tip to making these best home-made enchiladas. Actually #2 because #1 would be to not use the store bought canned sauce and make your own enchilada sauce at home. Its super easy and so yummy.

We start by softening up some tomatoes on the vine to make this super easy and I apologize if I am reiterating , DELICIOUS home-made Enchilada sauce. Then we nestle some chicken breasts into the sauce and cook. Then we finally stuff our tortillas with the yummiest shredded chicken filling you’ll ever eat.

Once the chicken is cooked , it all comes together within minutes. TRUST me!

I personally love onions and cilantro in my enchiladas , onions for a crunch and cilantro for that extra flavor. Cheese is a must obviously and I use both Monterey and Cheddar. Before baking I top them off with some more cheese and jalapeños for a little kick. After baking them I finish each enchilada off with a dollop of sour cream, diced onions and cilantro. My mouth is watering!

Sides:

As I mentioned earlier, these are the best and my favorite Chicken Enchiladas. As much as their good on their own, I like to accompany them with some quick sides like Black beans and a small pile of Mexican Rice for a perfect fulfilling meal.

Here’s how you make those sides.

Black Beans:

In a frying pan add a 1 tbs of oil. Then add a can of rinsed and drained black beans. Add 1/4 teaspoon of Cumin, 1/4 tsp of Garlic powder, Salt and Pepper. Toss on medium heat until heated through.

Rice:

This particular day I ended up using “Farmhouse” Mexican Rice. It’s my go to for a quick side. Just follow the instructions on the box and you’ll have yourself a really flavorful bowl of rice.

Casserole Dish

Buy Now

Chicken Enchiladas in the best homemade Enchilada sauce.

Chicken is slow cooked and shredded in the best homemade Enchilada sauce you'll ever taste. It is then tossed with two types of cheese and cilantro then stuffed inside corn tortillas. You will never have a better Enchilada platter once you make this recipe.

5 from 2 votes

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 6

Ingredients

  

Enchilada Sauce

• 2 tbsp Olive Oil
• 3 to 4 cloves Garlic roughly chopped
• 4 Tomatoes large (on the vine)
• 1 tsp Cumin powder
• 1/2 tsp Oregano
• 1/2 tsp Onion Powder
• 1 tbsp Chili Powder
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3 tbsp Tomato paste
• 1 Chicken Bouillon Cube
• 2 cups Water

Chicken Filling

• 2 large Chicken Breasts
• 2 cloves Garlic chopped
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 to 2 cloves Garlic chopped
• 1/2 cup Monterey Jack shredded
• 1/2 cup Cheddar Cheese shredded
• 1/2 bunch Cilantro chopped
• 10 to 12 6 inch Corn Tortillas
• 2 cups Homemade Enchilada sauce

Toppings

• 1/4 cup Monterey Jack shredded
• 1/4 cup Cheddar Cheese shredded
• 1/2 cup diced onion for garnish (optional)
• 1/4 bunch chopped cilantro for garnish (optional)
• 1/4 cup sour cream for garnish (optional)

Instructions

 

Homemade Enchilada Sauce:

• Start by heating a saucepan with olive oil.
• Add chopped garlic and tomatoes and sauté for another 4-5 on medium high heat until tomatoes soften.
• Now add all the spices into the tomatoes followed by the tomato paste, chicken boullion cube and water. Mix thoroughly.
• Continue to cook on medium high heat for 5-6 minutes until oil seperates. Then add the tomatoes to a blender and blend for a smooth consistency.

Chicken Enchiladas:

• Preheat oven to 400°F. Then, pour 2 cups of Enchilada sauce (use all the sauce if using above recipe) along with the remaining chopped garlic in a medium sized sauce pan. Heat sauce on medium heat until it start bubbling.
• Nestle the sesasoned chicken breast in the sauce and make sure its sunk in the sauce. Cook on low heat covered for 20-30 minutes until chicken is cooked.
• Seperate the chicken from the sauce and shred with two forks and let sauce cool. Add it to a medium sized bowl. Next add the shredded cheese, cilantro and half of the sauce the chicken cooked in.
• Toss it all up and warm up tortillas in a wet paper towel for 30 seconds. This will help the tortillas from not tearing up.
• Create an assembly line. Starting with tortillas, chicken filling, enchilada sauce and a greased 9×13 baking casserole dish.
• Pour 2 tablespoons of sauce in the baking dish. Lay a tortilla in the baking pan and add 2 tablespoons of chicken filling, a teaspoon of enchilada sauce and gently roll. Lay seam side down. Repeat with all remaining tortillas.
• Spoon remaining enchilada sauce over the enchiladas, add cheese, onions, cilantro and jalapeno slices.
• Bake for 10-12 minutes until cheese is melted and tortillas have turned golden.

Keyword Chicken Enchiladas, Easy Enchiladas, Enchiladas, Homemade Enchilada sauce