Classic Chicken Enchiladas
Ingredients:
1 lb. boneless, skinless chicken breasts
1 can (10 oz.) red enchilada sauce
1 can (4 oz.) green chilies, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
8 flour tortillas
1 cup shredded Mexican cheese blend
1/4 cup fresh cilantro, chopped
Steps:
Preheat oven to 375°F.
Place chicken in a large pot and cover with water. Bring to a boil and simmer until cooked through, about 15-20 minutes. Drain and shred chicken.
In a large bowl, combine enchilada sauce, green chilies, onion, garlic, chili powder, and cumin. Add shredded chicken and mix well.
Place a scoop of chicken mixture onto each tortilla and roll up tightly. Place seam side down in a greased 9×13 inch baking dish.
Pour remaining sauce over enchiladas and sprinkle with shredded cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly. Garnish with cilantro and serve.
Chicken Enchiladas Verdes
Ingredients:
1 lb. boneless, skinless chicken breasts
1 can (14 oz.) green enchilada sauce
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1/2 tsp cumin
Salt and pepper to taste
8 corn tortillas
1 cup shredded Monterey Jack cheese
Steps:
Preheat oven to 375°F.
Place chicken in a large pot and cover with water. Bring to a boil and simmer until cooked through, about 15-20 minutes. Drain and shred chicken.
In a large bowl, combine green enchilada sauce, sour cream, cilantro, onion, garlic, cumin, salt, and pepper. Add shredded chicken and mix well.
Place a scoop of chicken mixture onto each tortilla and roll up tightly. Place seam side down in a greased 9×13 inch baking dish.
Pour remaining sauce over enchiladas and sprinkle with shredded cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly. Garnish with additional cilantro and serve.
Chipotle Chicken Enchiladas
Ingredients:
1 lb. boneless, skinless chicken breasts
1 can (10 oz.) red enchilada sauce
1 can (4 oz.) chipotle peppers in adobo sauce, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
8 flour tortillas
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Steps:
Preheat oven to 375°F.
Place chicken in a large pot and cover with water. Bring to a boil and simmer until cooked through, about 15-20 minutes. Drain and shred chicken.
In a large bowl, combine enchilada sauce, chipotle peppers, onion, garlic, chili powder, and cumin. Add shredded chicken and mix well.
Place a scoop of chicken mixture onto each tortilla and roll up tightly. Place seam side down in a greased 9×13 inch baking dish.
Sprinkle shredded cheese over enchiladas and bake for 20-25 minutes or until cheese is melted and bubbly.
Garnish with cilantro and serve.
Conclusion:
Chicken enchiladas are a classic favorite in Mexican cuisine, and with these recipes, you can enjoy them with a unique twist. Whether you prefer the traditional red sauce or want to spice things up with chipotle or green sauce, there is an authentic chicken enchilada recipe for everyone. Impress your family and friends with these delicious and easy-to-follow recipes and add them to your go-to meal rotation.
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