If you are a fan of Mexican cuisine, perhaps a good enchilada recipe is way up there in your top ten of south-of-the-border favorites. This particular recipe comes from a popular Mexican restaurant and they’re one of the most ordered dishes there.
Now you can make creamy chicken enchiladas in the comfort of your own kitchen and enjoy this mouthwatering dish. Fire-roasted corn adds a subtle smoky flavor to the dish white green chilies spice it up a little and the sour cream makes it super-creamy.
You can tweak this recipe however you wish, adding in any south of the border favorite ingredients and omitting anything you aren’t so keen on. These could very well end up becoming your favorite enchiladas of all time! They offer a little of everything – creaminess, heat, savory flavor, aromatic spices, and the juicy shredded chicken inside.
Why You’ll Love the Recipe
This mouthwatering recipe for chicken enchiladas is everything you could dream off – tasty, spicy, creamy, and delicious.
How to Serve It
Pair this with a Mexican side dish such as elote or street corn. A green vegetable like green beans or broccoli is also a good pairing. Avocado slices are also nice.
Can You Make It Ahead?
Yes, you can prepare it in advance and then bake it later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can sub turkey for the chicken and take your pick from corn or flour tortillas. Feel free to use additional chilies to give the dish more of a fiery flavor or reduce the amount to make it milder.
Ingredients:
- Chicken broth
- Minced garlic cloves
- Sour cream
- Ground cumin
- Chopped onion
- Chopped green chilies
- Chopped fresh cilantro
- Chicken breast
- Olive oil
- All-purpose flour
- Shredded Mexican blend cheese
- Fire-roasted corn
- Black pepper
- Flour or corn tortillas
- Chopped fresh tomato
- Green onions
- Salsa, to serve
How to make Chicken Enchiladas:
Step 1. Preheat the oven to 350 degrees F and grease a 13 x 9-inch baking dish.
Step 2. Heat a nonstick 10-inch skillet and add the oil.
Step 3. Saute the garlic and onion for a few minutes.
Step 4. Whisk the broth, flour, broth, cumin, and black pepper, then add this gradually to the onion mixture, stirring between additions.
Step 5. Cook for 5 minutes, stirring often, until the mixture thickens a little.
Step 6. Take it off the heat and stir in the sour cream.
Step 7. Mix the corn, chicken, drained chilies, cilantro, half the cheese, and half the broth mixture.
Step 8. Warm the tortillas in the microwave until pliable.
Step 9. Spoon about ⅓ cup of the chicken mixture down the middle of each tortilla.
Step 10. Roll them up and arrange, seam side facing down, in the prepared baking dish.
Step 11. Pour the rest of the sauce over the top and cover the dish with foil.
Step 12. Bake for 30 minutes or until the sauce is bubbling.
Step 13. Take it out of the oven, discard the foil and sprinkle the rest of the cheese on top.
Step 14. Leave it on the countertop for 10 minutes so the cheese can melt, and then serve.
Everyone is going to admire this fantastic creamy chicken enchilada dish. It’s bursting with sensational south of the border flavors in every mouthful and makes great comfort food.
Chicken Enchiladas
Everyone is going to admire this fantastic creamy chicken enchilada dish. It’s bursting with sensational south of the border flavors in every mouthful and makes great comfort food.
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 2 cups chicken broth
- 2 minced garlic cloves
- ½ cup sour cream
- ½ teaspoon ground cumin
- ½ cup chopped onion
- 1 can chopped green chilies
- ¼ cup chopped fresh cilantro
- 2 cups cooked, shredded chicken breast
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 cup shredded Mexican blend cheese
- 1 can fire-roasted corn
- ⅛ teaspoon black pepper
- 8 flour or corn tortillas
- 1 chopped fresh tomato
- 4 sliced green onions
- Salsa, to serve
Instructions
- Preheat the oven to 350 degrees F and grease a 13 x 9-inch baking dish.
- Heat a nonstick 10-inch skillet and add the oil.
- Saute the garlic and onion for a few minutes.
- Whisk the broth, flour, broth, cumin, and black pepper, then add this gradually to the onion mixture, stirring between additions.
- Cook for 5 minutes, stirring often, until the mixture thickens a little.
- Take it off the heat and stir in the sour cream.
- Mix the corn, chicken, drained chilies, cilantro, half the cheese, and half the broth mixture.
- Warm the tortillas in the microwave until pliable.
- Spoon about ⅓ cup of the chicken mixture down the middle of each tortilla.
- Roll them up and arrange, seam side facing down, in the prepared baking dish.
- Pour the rest of the sauce over the top and cover the dish with foil.
- Bake for 30 minutes or until the sauce is bubbling.
- Take it out of the oven, discard the foil and sprinkle the rest of the cheese on top.
- Leave it on the countertop for 10 minutes so the cheese can melt, and then serve.
- Cook Time: 1 hour
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
