Ready to create unforgettable chicken enchiladas with a deceptively simple method?
Prepare to transform ordinary ingredients into a flavor explosion, complete with tender chicken, vibrant spices, and a creamy homemade sauce you'll crave.
Let's begin!
Ingredients
To make these amazing chicken enchiladas, you're gonna need a few things! First off, snag about 8 tortillas—flour or corn, around 8 inches wide—whatever floats your boat!
For the chicken filling, you'll want 1.2 pounds of chicken breast. Slice 'em in half, like thin steaks—more surface for flavor, ya know? Also, half an onion, 2 garlic cloves, and a red bell pepper—diced up nice!
Don't forget 14 ounces each of refried beans (trust me) and canned corn. Skip the watery stuff and drain it; nobody wants soggy enchiladas! Speaking of soggy, a quarter cup of water keeps things juicy!
Lastly, you'll need 1 cup—about 100g—of shredded cheese. I like a Mexican blend, cheddar, or Monterey Jack; anything melty works! To give the enchiladas a kick, consider adding a dash of taco seasoning to the chicken mixture.
You're not ready to assemble yet, but you're about to have all the ingredients needed for that delicious cheesy filling!
Seasoning Preparation
Alright, let's get our spice game on! We're diving headfirst into creating our super-secret enchilada seasoning mix. It's easier than convincing my dog not to eat socks, I promise!
Grab a small bowl. We're going to make some magic happen, so prepare yourself to be amazed! Now, add 1 teaspoon each of onion powder, garlic powder, and salt. Sprinkle in 1 tablespoon each of dried cumin, paprika, and dried oregano. And because I like a kick, I go for ¾ teaspoon of cayenne pepper. Feel free to adjust that based on your heat tolerance, though—unless you like breathing fire—in which; go crazy! Similar to the combination of flavors found in breakfast enchiladas, this adds a depth of taste.
We'll use half of this awesome mix for the chicken filling! Then, the other half takes a starring role in our upcoming sauce. It's a star, I tell you!
Sauce Creation
Now that we've got our seasoning ready, let's whip up a fantastic enchilada sauce—it's way easier than finding matching socks on laundry day, trust me! In a saucepan, I heat olive oil over medium heat, then stir in flour, cooking for a brief 20 seconds.
Next, I add the magic: enchilada seasoning, broth, and tomato passata. Stir it well! I increase the heat slightly and simmer it for around 4 minutes. Whisk regularly, until I see a thick, syrupy consistency—like a delicious, lava-y river in my pan.
Here's what makes my sauce pop:
- A pinch of sugar if your tomatoes are too acidic.
- Smoked paprika in addition to regular!
- A splash of apple cider vinegar for brightness.
- A bay leaf during simmering—don't forget to take it out!
- A tiny bit of dark chocolate.
Remove from heat. Seriously, it's good!
Chicken Filling Instructions
I'm about to show you how to put together this Chicken Filling, and trust me, it's where the real magic happens! First, you'll want to drizzle 1 tablespoon of olive oil over your chicken, then sprinkle it with a generous amount of our enchilada seasoning–don't be shy!
Next, heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Cook the seasoned chicken for about 2 minutes on one side, flip, and cook for another 1.5 minutes. I like to take it out, let it rest for 2 minutes, then chop it up into bite-sized pieces.
Now, in the same skillet, sauté your chopped onion and minced garlic for about 1 minute, and add the diced bell pepper. Cook for another 2 minutes–or until the onion looks translucent. I always say that's the color of deliciousness!
Finally, it is time to stir in the refried beans, diced chicken, canned corn, and 1/4 cup of water. Cook it for 2 minutes, and it should be thick and juicy!
Assembly and Baking
With our filling ready, let's get these enchiladas rolled and into the oven! First, preheat your oven to 350°F—we want it nice and hot. Now, grab a tortilla, and let's get rolling, literally!
Spread about 2/3 cup of that scrumptious filling on the lower third of each tortilla, top with a sprinkle of cheese – don't be shy! Roll 'em up nice and tight, seam-side down.
- Use a 9×13" pan for these bad boys.
- Smear a bit of enchilada sauce on the bottom, keeps things from sticking – and adds flavor!
** Arrange the enchiladas snugly in the pan.
** Pour the remaining sauce over the top–more is more!
* Sprinkle with a generous layer of cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. If you are patient – you'll be rewarded with the perfect enchiladas! Top with fresh cilantro, and serve immediately! Enjoy every saucy, cheesy bite!
Short Recipe Version
Ultimate Chicken Enchiladas
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Size: 6
Ingredients:
- 1 lb cooked chicken, shredded
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (10 oz) can enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheese
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until softened.
- Stir in chicken, chili powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce in a 9×13 inch baking dish.
- Dip each tortilla in enchilada sauce. Fill with chicken mixture and roll up. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas.
- Sprinkle with shredded cheese.
- Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned.
- Let cool slightly before serving.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g