Chicken Enchiladas
The recipe Chicken Enchiladas can be made in approximately 1 hour and 40 minutes. This recipe makes 6 servings with 599 calories, 31g of protein, and 32g of fat each. For $3.38 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. This recipe from Foodnetwork requires jack cheese, tomatoes, salt, and sour cream. Many people made this recipe, and 3714 would say it hit the spot. It works well as a pretty expensive main course. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. Try Chicken Enchiladas (Enchiladas de Pollo), Enchiladas de Pollo (Chicken Enchiladas), and Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas) for similar recipes.
Servings: 6
Preparation duration: 50 minutes
Cooking duration: 50 minutes
Ingredients:
1 teaspoon freshly ground black pepper
2 tablespoons Cajun spice
2 tablespoons chili powder, plus more for sprinkling
10 to 12 corn tortillas
2 tablespoons cumin
Chopped fresh cilantro, for serving
3 cups grated Cheddar-Jack cheese, plus more if needed
Lime wedges, for serving
1 large onion, diced
3 15-ounce cans green enchilada sauce (or use red if preferred!)
1 teaspoon salt
2 boneless, skinless chicken breasts
Sour cream, for serving
Diced tomatoes, for serving
1/4 cup vegetable oil
Equipment:
oven
stove
bowl
frying pan
casserole dish
baking sheet
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside. In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through. To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving. Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
4. In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
5. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
6. Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate.
7. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
To assemble the enchiladas
1. Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions.
2. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas.
3. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
4. Bake until hot and bubbly, 30 minutes.
5. Let it sit for 15 to 20 minutes before serving.
6. Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
Nutrition Information:
covered percent of daily need
Related Videos:
Chicken Enchiladas from Scratch - Cooked by Julie episode 281
Chicken Mole Enchiladas - Lynn's Recipes
Easy Chicken Enchiladas - Food Wishes
