Best Chicken Enchilada Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 people
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Calories
413 kcal
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Course
Main Course
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Cuisine
Mexican
Best Chicken Enchilada Recipe
Description
The recipe starts by poaching chicken breasts with aromatics like onion, garlic, bay leaves, carrot, and celery to infuse gentle flavor into the meat. Once cooked and shredded, the chicken forms the filling base. A homemade enchilada sauce is prepared by sautéing garlic in olive oil, then combining tomato paste, chicken stock, and a blend of chili powder, chipotle powder (optional), oregano, coriander, garlic powder, apple cider vinegar, sugar, salt, and cumin. The sauce is cooked to meld the flavors and develop a rich, bright red liquid.
The enchiladas are assembled by layering the chicken and cheese inside tortillas, then smothered in the prepared sauce and topped with extra cheese before baking. Baking at 375°F ensures melting and browning of the cheese while warming the filling thoroughly. The dish delivers a mix of tender chicken, sharp cheddar, and creamy Monterey Jack with a complex, mildly spicy sauce.
This recipe produces a substantial main dish suitable for family dinners or gatherings. Sour cream and cilantro served alongside add creaminess and fresh herb notes.
Ingredients
- 2 large chicken breast 1 3/4 pounds
- 1/2 medium onion
- 2 large garlic cloves
- 2 bay leaf
- 1 large carrot
- 1 celery stalk
- enchilada sauce see recipe below
- 1 cup cheddar cheese shredded
- 1 1/2 cups Monterey jack cheese shredded
- sour cream for serving
- cilantro for serving
- 1 tbsp canola oil if using corn tortillas
- 8 corn tortilla or flour tortillas
Enchilada Sauce
- 1 tbsp olive oil
- 1 large garlic clove, grated
- 4 oz tomato paste
- 2 cups chicken stock low-sodium
- 1 tbsp chili powder
- 1/4 tsp chipotle chili powder optional
- 1/2 tsp oregano dried
- 1/8 tsp ground coriander
- 1/4 tsp garlic powder
- 1 tbsp. apple cider vinegar
- pinch sugar
- 3/4 tsp salt
- 1/2 tsp cumin ground
Instructions
- Preheat oven to 375 degrees. Grease a 9x12 baking dish with non-stick cooking spray.
- Place chicken in a large stock pot and cover with water. Add onion, garlic, bay leaves, carrot, and celery. Season with a few teaspoons of salt. Bring to a boil and reduce to a simmer. Continue to simmer until chicken is cooked through, about 12-15. minutes. To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done. Remove chicken from the cooking liquid and cool until it's easy enough to handle. Shred chicken, discard leftover liquid and veggies in the pot.
- While the chicken cooks, make the enchilada sauce. Heat a medium saucepan to a medium heat. Add 2 teaspoons oil and garlic. Saute until slightly softened, about 2-3 minutes. Add tomato paste, cook 1 minute. Whisk in chicken stock. Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt. Whisk to combine. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until thickened.
- Transfer chicken to a large bowl. Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.
- Spoon enough enchilada sauce into the casserole dish to lightly coat the bottom.
- Mix cheeses together in a small bowl.
- If using corn tortillas, add canola oil to a medium skillet. Heat the oil over medium heat until hot. Use tongs to pull the corn tortillas through the oil until pliable. Place chicken filling in the tortilla and then sprinkle with a tablespoon of cheese. Roll up and place in the casserole dish, seam-side down. Continue with remaining tortillas. If using flour tortillas, simply roll, fill with chicken and cheese, and skip the oil.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Place in the oven and bake until the cheese is melted and the enchiladas are hot and bubbly, about 15-20 minutes. Serve with sour cream and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 413kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 816mg | 34% |
| Potassium | 714mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3044IU | 61% |
| Vitamin C | 7mg | 8% |
| Calcium | 330mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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