Well, I am not an expert on Mexican cuisine, but I have found this Chicken Enchilada recipe an excellent go-to for a nice spicey warm meal when looking for new ways to use chicken.
Enchilada sauce
The sauce blends crushed tomatoes, cumin, chilli powder, and chicken broth and is super simple to put together. You can always adjust for hotter tastes if you choose, so spices are more of a guideline for those with more modest spice preferences.
You can use fresh chicken breasts – or even leftover rotisserie chicken works well. The chicken is shredded
Serve with spicy rice or a nice tossed salad and sour cream on the side. The enchilada sauce recipe is pretty generous, so if you have leftovers, you can always freeze for another round of Chicken Enchiladas! Enjoy!
Chicken Enchiladas
Ingredients
Enchilada Sauce
- 4 cups strained tomatoes
- 2 cloves chopped garlic
- 1/12 cup chicken broth
- 1 tsp cumin
- 1 tsp chilli powder
- 1/2 to 1 tsp honey
- salt and pepper to taste
Enchiladas
- 1 small white onion diced
- 1 chopped garlic clove
- 2 cooked boneless chicken breast shredded
- 1 tsp grated parsley
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 6 soft tortillas
- 1 cup grated cheese - cheddar or Texmex blend
- 2 cups enchilada sauce - divided
- salt and pepper to taste
Instructions
Enchilada Sauce
- Combine all enchilada sauce ingredients into a medium saucepan and bring to medium heat to a low boil. Let simmer for about 15 to 20 minutes and then set aside.
Enchiladas
- Add olive oil to the large frypan and set on medium heat. Add onions and garlic and simmer until onions are light and translucent.
- Add cumin, chilli powder, parsley, salt and pepper and stir to blend well. Simmer for about 5 minutes.
- Pour in chicken broth and let simmer on medium heat.
- Add shredded chicken and stir to blend with the onion mixture.
- Add about 1 cup of enchilada sauce and stir to combine. Simmer for about 5 to 10 minutes to allow some of the liquid to reduce and thicken. Set aside to cool slightly.
Assembling the Enchiladas
- Preheat oven to 400 degrees.
- Place tortillas on a flat surface. Spoon equal amounts of chicken mixture into each and then roll.
- Take a lasagna-sized serving dish and scoop a few ladles of enchilada sauce to lightly cover the bottom. Place each chicken-filled tortilla seam side down and place it into a serving dish.
- Pour the remaining enchilada sauce over the tortillas. Finish by sprinkling with grated cheese on top. Cover lightly with foil and place in oven.
- Bake for about 20 minutes and then remove foil. Continue baking for another 10 minutes or until tortillas are a little crispy.
- Let sit for about 10 minutes, and then serve.
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