Homemade Chicken Enchiladas
quickdishcook
May 24, 2023
super easy
Indulge in the vibrant flavours of Mexico with our delicious Homemade Chicken Enchiladas recipe. This classic dish combines tender, juicy chicken, a rich and flavourful sauce, and melty cheese, all wrapped in warm tortillas. Whether you’re hosting a gathering, looking for a comforting family meal, or simply craving some authentic Mexican cuisine, these enchiladas are sure to satisfy your taste buds. Gather your ingredients, follow our easy steps, and get ready to enjoy a fiesta of flavours right in your own kitchen!
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Ingredients
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| 1 lb (450g) boneless, skinless chicken breasts | |
| 1 tablespoon olive oil | |
| 1 medium onion, diced | |
| 2 cloves garlic, minced | |
| 1 teaspoon ground cumin | |
| 1 teaspoon chili powder | |
| 1/2 teaspoon dried oregano | |
| 1/2 teaspoon paprika | |
| 1/4 teaspoon cayenne pepper (optional, for heat) | |
| Salt and pepper, to taste | |
| 1 can (14 oz/400g) diced tomatoes | |
| 1 cup chicken broth | |
| 1/2 cup sour cream | |
| 2 cups shredded Monterey Jack or cheddar cheese, divided | |
| 8-10 small flour tortillas | |
| Fresh cilantro, chopped (for garnish) | |
| Sliced jalapenos (optional, for garnish) |
Directions
1.
Preheat the oven to 375°F (190°C). Grease a baking dish with non-stick spray and set it aside.
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2.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
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3.
Add the chicken breasts to the skillet and season with cumin, chili powder, dried oregano, paprika, cayenne pepper (if desired), salt, and pepper. Cook the chicken until it is no longer pink in the centre, about 6-8 minutes per side.
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4.
Remove the chicken from the skillet and shred it using two forks. Set aside.
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5.
In the same skillet, add the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavours to meld together.
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6.
Remove the skillet from the heat and stir in the sour cream until well combined. This will create a creamy and flavourful sauce.
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7.
Take a tortilla and spoon a generous amount of the sauce onto its surface. Place a portion of the shredded chicken in the centre and sprinkle it with a handful of shredded cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas.
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8.
Pour the remaining sauce over the enchiladas, ensuring they are evenly coated. Sprinkle the remaining shredded cheese over the top.
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9.
Cover the baking dish with aluminium foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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10.
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro and sliced jalapenos (if desired).
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11.
Serve the Homemade Chicken Enchiladas warm and accompany them with your favourite sides such as Mexican rice, refried beans, or a crisp green salad. Enjoy the explosion of flavours in every delicious bite!
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