Easy Chicken Enchiladas Recipe
My favorite chicken enchilada recipe is easy to make, customizable with your favorite fillings, and made with my favorite homemade enchilada sauce. It’s always a crowd fave, and perfect for meal prep and freezing too!
This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it!
For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff!
Beef Enchiladas In The Best Enchilada Sauce
I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡). This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese. And if you’d
Bottom line, these chicken enchiladas have been one of my go-to recipes for years and years, and they are always a hit when we serve them to friends and family. So if you have yet to give this recipe a try, I say that it’s time we make some enchiladas together!
We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun. (The word
Easy & Healthy Red Chicken Enchiladas With Veggies
In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala). And of course, they have also become wildly popular in the United States as well, especially in New Mexican and Tex-Mex cuisine.
This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce. But if you are looking to try authentic Mexican-style chicken enchiladas, I would encourage you to consider this traditional recipe. So many delicious enchilada recipes to try!
Before we get to the full recipe below for how to make chicken enchiladas, here are a few notes about the ingredients you will need to make this easy chicken enchilada recipe…
Chicken Enchilada Taquitos
As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like! For example, feel free to…
Looking for some recommendations for side dishes to round out your meal? Feel free to check out our Mexican recipe archives for inspiration, or consider some of these favorite recipes…
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Easy And Delicious Chicken Enchilada Recipe {instant Pot}
Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.The BEST Chicken Enchiladas! These easy chicken enchiladas have a delicious chicken and cheese filling with homemade enchilada sauce. They are full of flavor and perfect for a family dinner or feeding a crowd!
I can’t believe that it has taken me this long to share my chicken enchilada recipe! Chicken enchiladas are one of our favorite dinners, and we make them all the time. If you love enchiladas too, try my beef enchiladas, vegetarian enchiladas, and avocado enchiladas.
These homemade enchiladas are cheesy and stuffed with a flavorful chicken and black bean filling. They are the absolute best when you make them with my easy homemade enchilada sauce.
Salsa Verde Chicken Enchiladas
Cheesy, saucy enchiladas are easier to make than you might think! This recipe comes together quickly, even if you make homemade enchilada sauce and cook the chicken yourself. Which I highly recommend you do for the most flavorful enchiladas!
If you’re really short on time you can use store bought enchilada sauce and rotisserie chicken. Or try my enchilada casserole, the easiest way to make enchiladas.
Chicken enchiladas are one of my favorite make ahead meals. They taste even better on the second day, and they freeze beautifully. If you’re looking for a meal to bring to a family with a new baby or a friend in need, these enchiladas are perfect!
Easy Creamy White Chicken Enchiladas
Here is a quick overview of the simple steps to making enchiladas. Be sure to see the recipe card below for the full ingredients and instructions.
I highly recommend making my homemade enchilada sauce for this recipe. It’s quick to make with pantry ingredients. To make the sauce, you’ll sauté some garlic in olive oil. Then you add the remaining ingredients to the pan and simmer for 10 minutes. You can make it more or less spicy, depending on your tastes.
My favorite way to cook chicken for enchiladas is to use my Instant Pot Shredded Chicken recipe. It’s fast, easy and hands-off. If you don’t have an Instant Pot, this Crockpot Shredded Chicken is also a good option, but you do have to plan ahead because the slow cooker takes more time. You can also chop or shred Baked Chicken to use in the enchiladas.
Veggie Black Bean Enchiladas
If you want to cook your chicken on the stove, my favorite method is to poach the chicken. To do this, you put the chicken in a pot and add enough water to cover the chicken. You can add herbs, a bay leaf, garlic cloves, and/or onion slices to the pot for flavor, if desired. Bring the water to a boil and simmer until the chicken is cooked through to 165° F on an instant-read thermometer.
If you are short on time and want to skip a step, you can use a store-bought rotisserie chicken in this recipe. Whichever method you choose, here are my tips for how to shred chicken.
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. I find that corn tortillas fall apart easily. This question is really one of personal tastes though, so use what you prefer.
Easy Chicken Enchilada Recipe
To make tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Serving: 1 enchilada , Calories: 372 kcal , Carbohydrates: 32 g , Protein: 25 g , Fat: 16 g , Saturated Fat: 7 g , Cholesterol: 60 mg , Sodium: 1300 mg , Potassium: 377 mg , Fiber: 6 g , Sugar: 6 g , Vitamin A: 694 IU , Vitamin C: 9 mg , Calcium: 285 mg , Iron: 3 mg
Quick And Easy Green Chile Chicken Enchilada Casserole
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals.
If I had to pick one Mexican recipe to represent me and the food that I grew up eating, it would have to be enchiladas!
I know it’s abold statement, but it’s true. My parents would make them about once a week, and nobody every complained because they’re just so good!
Easy Chicken Enchiladas Recipe: How To Make It
These easy chicken enchiladas
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