Chicken Enchiladas are a classic Mexican dish that’s packed with flavor, combining tender shredded chicken, spicy chiles, and melted cheese, all wrapped in warm tortillas and smothered in a creamy sauce. This recipe is perfect for a cozy family dinner or a gathering with friends, bringing the vibrant flavors of Mexico to your table. The combination of ingredients like fire-roasted corn, green chiles, and fresh cilantro adds a deliciously zesty touch that complements the rich, creamy sauce.
Ingredients:
- 1 tbsp Olive Oil: Used to sauté the onions and garlic, adding a subtle richness to the dish.
- 1/2 cup chopped onion: Provides a savory base, adding depth of flavor to the enchiladas.
- 2 tsp Garlic, finely chopped: Infuses the dish with a robust, aromatic flavor.
- 2 cups Chicken Broth: The base for the sauce, adding moisture and richness.
- 3 tbsp Flour: Used as a thickening agent for the sauce, creating a smooth, creamy consistency.
- 1/2 tsp Coriander or Cumin, ground: Adds a warm, earthy flavor to the dish, enhancing the overall taste.
- 1/8 tsp Pepper: Provides a mild heat and balances the other flavors.
- 1/2 cup Sour Cream: Adds creaminess to the sauce, making it rich and flavorful.
- 2 cps Chicken Breast, shredded and cooked: The main protein, tender and juicy, absorbs the flavors of the sauce.
- 1 can Fire Roasted Corn: Adds a sweet, smoky flavor and a bit of texture to the filling.
- 1 cup Mexican Cheese, shredded: Melts beautifully, providing a gooey, cheesy finish.
- 1 can Green Chiles, chopped: Adds a mild heat and tangy flavor to the enchiladas.
- 1/4 cup Fresh Cilantro, chopped: Provides a fresh, herbaceous note, balancing the richness of the dish.
- 8 Corn or Flour Tortillas: The vessel for the filling, soft and slightly chewy, holding all the delicious ingredients together.
- Salsa, if desired: Optional, for serving and adding an extra layer of flavor.
Instructions:
1. Prepare the Sauce:
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the 1/2 cup of chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the 2 teaspoons of finely chopped garlic and cook for an additional minute until fragrant.
2. Make the Creamy Sauce:
- Sprinkle the 3 tablespoons of flour over the onion and garlic mixture, stirring continuously to avoid lumps. Cook the flour for about 2 minutes to eliminate the raw taste.
- Gradually pour in the 2 cups of chicken broth while stirring to create a smooth, lump-free sauce. Continue to stir as the sauce thickens.
- Add 1/2 teaspoon of ground coriander or cumin, 1/8 teaspoon of pepper, and 1/2 cup of sour cream to the sauce. Stir until everything is well combined and the sauce is creamy. Remove from heat and set aside.
3. Prepare the Filling:
- In a large bowl, combine the 2 cups of shredded and cooked chicken breast, 1 can of fire-roasted corn (drained), 1 cup of shredded Mexican cheese, 1 can of chopped green chiles, and 1/4 cup of chopped fresh cilantro. Mix everything together until well combined.
4. Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish. Take one tortilla at a time and place a generous spoonful of the chicken filling in the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the Sauce:
- Once all the tortillas are in the baking dish, pour the prepared creamy sauce evenly over the top of the enchiladas. Make sure each enchilada is covered with sauce to keep them moist and flavorful during baking.
6. Bake the Enchiladas:
- Sprinkle a little more shredded Mexican cheese on top of the sauced enchiladas if desired.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve:
- Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with additional chopped cilantro if desired.
- Serve the enchiladas with salsa on the side, or add a dollop on top for an extra burst of flavor.
Tips and Variations:
- Tortilla Choice: Both corn and flour tortillas work well for this recipe. Corn tortillas offer a more traditional taste and are gluten-free, while flour tortillas provide a softer, chewier texture.
- Spice Level: For a spicier version, consider adding a pinch of cayenne pepper to the sauce or using hot green chiles.
- Vegetarian Option: Substitute the chicken with sautéed mushrooms, beans, or a mix of roasted vegetables for a delicious vegetarian version.
- Make Ahead: You can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just increase the baking time by about 10 minutes if baking from cold.
These Chicken Enchiladas are a perfect blend of flavors and textures, from the creamy sauce to the savory filling and the soft tortillas. Whether you’re making dinner for the family or hosting a casual dinner party, this dish is sure to be a hit. Serve it with a side of Spanish rice, guacamole, or a fresh salad to complete the meal. Enjoy the rich, comforting flavors of this classic Mexican dish right at home!
