Perfect Chicken Enchilada Recipe

john smith

10 months ago

Perfect Chicken Enchilada Recipe:- In our most popular recipe for chicken enchiladas, tender shredded chicken is combined with homemade enchilada sauce, then wrapped in corn tortillas and topped with cheese.

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Perfect Chicken Enchilada Recipe

In my opinion, these simple chicken enchiladas are the epitome of comfort food. It is impossible for me to express how ecstatic I am when I see the baking dish stuffed with piping hot enchiladas that are topped with cheese. In the event that you share our passion for enchiladas, you might also take pleasure in our green chicken enchiladas, which have salsa verde in place of the traditional red sauce. You might instead try our vegetarian enchiladas for a meal that does not contain any meat.

It is not difficult to prepare our red chicken enchiladas because they have a straightforward filling consisting of shredded chicken, cheese, and our preferred homemade enchilada sauce. The chicken filling is rolled up in tortillas; corn tortillas are the most traditional version, but you can use flour tortillas if you want.

The steps to making enchiladas with chicken

You will require chicken that has been cooked and shredded. Take advantage of any leftover roasted chicken, or prepare chicken in advance by utilizing any one of the following simple methods:

To make tender shredded chicken on the stove, it takes one hour.
To make shredded chicken in a slow cooker, it takes four to six hours.
To poach chicken breasts quickly, it takes fifteen minutes.

Considering that these are red enchiladas, we will need red enchilada sauce, which may be created at home or purchased from a store. Because we are so passionate about enchiladas, Inspired Taste features not one but two different recipes for enchilada sauce. To make this chicken enchilada dish, you can use either of these two ingredients.

1. Genuine Enchilada Sauce with Homemade Ingredients: To begin, we begin with dried whole chili peppers that have been melted in warm water. This is the most authentic alternative, and it is also my favorite sauce. After that, we combine them with garlic, onion, and various spices to create a sauce that is rich and flavorful. The chicken in these enchiladas is a wonderful addition to the dish because it is not only tasty but also rich.

2. Quick and Simple Enchilada Sauce: This is the sauce that we will make the quickest because it only takes around fifteen minutes to prepare. Chile powder and spices that you already have in your home are used in place of the typical dried chilies in this recipe. Although it has a flavor that is distinct from the more traditional version that was presented earlier, the sauce is still quite tasty!

When it comes to making a batch of enchiladas, Adam and I are delighted to use either of the two sauce recipes that we enjoy equally. For the purpose of coating our shredded chicken and making our tortillas more pliable, we will employ the sauce.

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The tortillas for the enchiladas are being prepared.

I use corn tortillas to make the enchiladas that are the most authentic and delicious. One of my favorite things about the enchilada sauce is how it combines with the corn flavor of the tortillas. You can either prepare your own tortillas or use the ones you like most from the supermarket. To make corn tortillas that are soft, here is our recipe. On the other hand, if you would rather use flour tortillas, here is our recipe for flour tortillas.

We give corn tortillas a little coating of oil and then bake them to warm them up before rolling them with the filling. This is because corn tortillas have a tendency to crack when they are cold or even when they are at room temperature.

The preparation of tortillas for enchiladas can also be accomplished by frying them in oil on a skillet. This is another popular approach. This is fantastic if it works for you! A little bit longer than I would like it to take. It is possible for us to manufacture a huge quantity of tortillas all at once if we “oven fry” them.

Once the tortillas have reached the desired temperature, I quickly dip them into my enchilada sauce and then proceed to stuff them with the shredded chicken and cheese blend. After that, I roll the tortilla up as tightly as I can and set it, seam-side down, on a baking dish that has been sprayed with additional enchilada sauce.

After placing the enchiladas that have been wrapped into the pan, I pour a little bit more sauce on top, then I add some additional cheese down the middle, and last, I cover the pan with aluminum foil or parchment paper. Cover the chicken enchiladas and bake them for fifteen minutes. After that, remove the cover and continue baking the enchiladas for another ten minutes.

Watch YouTube Video: https://youtu.be/PzR0mb0I5QA?si=PTkJgKOhyMayHtCC

Tips for getting ahead of the game

Both the sauce and the chicken that has been shredded can be prepared and stored in the freezer. Within their recipes (whether it be for quick enchilada sauce or authentic enchilada sauce), we include directions for freezing the sauce.
For up to one month, baked enchiladas can be stored in the freezer. Reheat the dish before serving after allowing it to defrost in the refrigerator overnight. Assembled and unbaked enchiladas can be frozen for up to 1 month. Thaw in the refrigerator overnight, then reheat before serving. We recommend leaving the cheese off until you are ready to bake.

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