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Classic Chicken Enchiladas Recipe

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4.1 from 43 reviews

Classic Chicken Enchiladas feature tender, shredded chicken wrapped in warm, lightly fried corn tortillas, smothered with flavorful enchilada sauce and melted Monterey Jack cheese. Baked to perfection, this comforting Mexican-inspired dish is garnished with fresh toppings like sour cream, avocado, shredded lettuce, tomato, and cilantro for a delicious family-friendly meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 1 tbsp extra virgin olive oil
  • 2 lbs chicken breasts or thighs (or 2 cups shredded chicken)
  • Salt & pepper, to taste
  • 1 cup low or no sodium chicken broth
  • 2 cloves garlic, smashed
  • 1 quarter white onion
  • 1 bayleaf

Enchiladas

  • ⅓ cup canola oil (for frying tortillas)
  • 12-15 white corn tortillas
  • 3 cups Monterey Jack cheese, shredded (divided)
  • 2 cups enchilada sauce (homemade or canned)

Garnishes

  • Sour cream, for serving
  • Avocado, sliced
  • Shredded lettuce
  • Tomato, chopped
  • Cilantro, chopped

Instructions

  1. Prepare Chicken: Remove any excess fat from the chicken and generously season both sides with salt and pepper.
  2. Heat Skillet: Drizzle olive oil into a large skillet and heat over medium heat.
  3. Cook Chicken: Add the chicken to the skillet and sear for about 3 minutes on each side. Pour in the chicken broth, then add smashed garlic cloves, quartered onion, and bayleaf. Cover and simmer for 15-20 minutes until the chicken is cooked through and reaches 165°F internally.
  4. Prepare Enchilada Sauce: While the chicken cooks, warm the enchilada sauce in a medium skillet to make it easier for dipping tortillas.
  5. Shred Chicken: Remove chicken from skillet and shred with a fork. Return shredded chicken to the skillet and stir to coat in the remaining sauce. Keep warm on low heat for 3-5 minutes for flavor melding.
  6. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat the bottom of a baking dish with a small amount of enchilada sauce.
  7. Heat Oil for Frying: Pour canola oil into a small skillet and heat over medium heat until it sizzles when a tortilla is dipped.
  8. Fry Tortillas: Briefly fry each tortilla in the hot oil for 5-7 seconds per side, just until warmed and softened but not crispy.
  9. Coat Tortillas: Dip the fried tortilla into the warmed enchilada sauce, coating both sides thoroughly.
  10. Fill Tortillas: Lay the tortilla on a clean surface and add a layer of shredded cheese followed by shredded chicken.
  11. Roll and Arrange: Roll the tortilla tightly and place it seam side down in the baking dish. Repeat until the dish is filled or tortillas are used.
  12. Top Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining shredded cheese.
  13. Bake: Bake uncovered for 15-20 minutes until the cheese is fully melted and bubbling.
  14. Serve: Serve warm garnished with sour cream, avocado slices, shredded lettuce, tomato, and cilantro as desired.

Notes

  • Using chicken thighs instead of breasts will yield a juicier enchilada filling.
  • For a spicier dish, add chopped jalapeños or hot sauce to the sauce or chicken mixture.
  • Warm the tortillas briefly before frying to prevent cracking.
  • Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
  • Adjust the amount of cheese and sauce to your preference for creaminess and flavor intensity.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/classic-chicken-enchiladas-recipe/