Do you want to learn how to prepare chicken enchiladas? This recipe is the perfect choice for you. Gather your fresh ingredients and prepare a delicious treat for your family.
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The combination of creamy sauce, tender chicken, and vegetables stuffed in corn tortillas brings a fiesta of flavors. Oh, and did we mention the bubbly cheese on top? Whether you’re preparing food for a large gathering or craving the comfort of homemade foods, this satisfying dish is the perfect choice. Suppose you don’t have time to cook the chicken; grab a rotisserie chicken from the grocery store.
Ready to experience the south-of-the-border delicacy? Get in your kitchen now and satisfy your cravings!
What makes this recipe so special?
Who doesn’t love good enchiladas? This recipe is a real crowd-pleaser so that it will become your go-to choice for large gatherings. Prepare a large batch and let everyone enjoy the creamy and aromatic dish.
Can I substitute store-bought chicken?
Yes, you can use rotisserie chicken for this recipe. We understand you might not have enough time to prepare a feast, and getting pre-made meat will speed up the process. Shred the rotisserie chicken and use it as directed in this recipe.
What to serve it with?
While the chicken enchiladas are delicious on their own, you can serve them with a variety of appetizers, such as tru guacamole, corn salad, or grilled corn on the cob, for a complete Mexican feast.
Ingredients:
- Olive Oil
- Onion
- Garlic Finely
- Chicken Broth
- Flour
- Cumin
- Pepper
- Sour Cream
- Chicken Breast
- Fire Roasted Corn
- Mexican Cheese
- Green Chiles
- Cilantro
- Corn or Flour Tortillas
- Salsa if desired
How to make Chicken Enchiladas:
Step 1. Preheat the oven to 350 degrees F. Grease a 13×9 baking dish with cooking spray and set aside.
Step 2. Heat the olive oil in a skillet over medium heat. Cook the onion and garlic until tender and fragrant.
Step 3. Combine the chicken broth, flour, pepper, and coriander in a small mixing bowl. Stir well until the clumps are dissolved.
Step 4. Pour the flour mixture in the skillet while stirring.
Step 5. Cook for 5 minutes while you continue to stir. The mixture should thicken.
Step 6. Remove from the stovetop and mix in the sour cream until incorporated.
Step 7. Combine the chicken, corn, 1/2 cup of the cheese, cilantro, half a cup of the prepared white sauce, and green chiles.
Step 8. Heat the tortillas in the microwave for 10 seconds to soften them. Go with two at a time.
Step 9. Divide the chive mixture between the tortillas.
Step 10. Roll each tortilla and arrange them in the baking dish with the seams facing down.
Step 11. Bake covered for 30 minutes.
Step 12. Top with the remaining sauce. Remove and add the remaining ½ cup of cheese.
Place it back in the oven for a few minutes so the cheese melts.
Chicken Enchiladas
Do you want to learn how to prepare chicken enchiladas? This recipe is the perfect choice for you. Gather your fresh ingredients and prepare a delicious treat for your family. The combination of creamy sauce, tender chicken, and vegetables stuffed in corn tortillas brings a fiesta of flavors.
Ingredients
- 1 tbsp Olive Oil
- 1/2 cup chopped onion
- 2 tsp Garlic Finely Chopped
- 2 cups Chicken Broth
- 3 tbsp Flour
- 1/2 tsp Coriander or Cumin Ground
- 1/8 tsp Pepper
- 1/2 cup Sour Cream
- 2 cups Chicken Breast Shredded and Cooked
- 1 can Fire Roasted Corn
- 1 cup Mexican Cheese Shredded
- 1 can Green Chiles Chopped
- 1/4 cup Fresh Cilantro Chopped
- 8 Corn or Flour Tortillas
- Salsa if desired
Instructions
- Preheat the oven to 350 degrees F. Grease a 13×9 baking dish with cooking spray and set aside.
- Heat the olive oil in a skillet over medium heat. Cook the onion and garlic until tender and fragrant.
- Combine the chicken broth, flour, pepper, and coriander in a small mixing bowl. Stir well until the clumps are dissolved.
- Pour the flour mixture in the skillet while stirring.
- Cook for 5 minutes while you continue to stir. The mixture should thicken.
- Remove from the stovetop and mix in the sour cream until incorporated.
- Combine the chicken, corn, 1/2 cup of the cheese, cilantro, half a cup of the prepared white sauce, and green chiles.
- Heat the tortillas in the microwave for 10 seconds to soften them. Go with two at a time.
- Divide the chive mixture between the tortillas.
- Roll each tortilla and arrange them in the baking dish with the seams facing down.
- Bake covered for 30 minutes.
- Top with the remaining sauce. Remove and add the remaining ½ cup of cheese. Place it back in the oven for a few minutes so the cheese melts.
- Category: Main
- Method: Oven
- Cuisine: American
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.
