If you’re looking for an easy, quick and authentic meal, this is it. Make this meal when having family or friends over because they’re filling and heavenly delicious, and they are better than what you’ll get in any restaurant.
You can side these creamy, cheesy enchiladas with rice or refried beans , but they are delicious with a simple salad or alone too. I was brought up with these delicious enchiladas, and they won’t let you down, I hope you give them a try.
Table of Contents
Chicken Enchiladas Recipe With Green Sauce
INGREDIENTS
FOR BROTH
2 Chicken breasts ( skinless, boneless 1 1/4 lb.)
1 /4 piece of small onion
1 Large Garlic Clove
3 sprigs of Cilantro
1/2 tsp Salt
8 peppercorns
TO ROAST
7 Med size Tomatillos
1/3 piece Onion
2 Serrano Peppers
2 Large Garlic Cloves
1 Tbsp Canola Oil
TO BLEND
Roasted Ingredients
1/2 tsp Mexican oregano
1/2 tsp Ground Cumin
1 Tbsp Chicken Bouillon
3 oz. Cream Cheese
1/2 C. Mexican Crema
Salt as needed
1 C. Chicken broth
2 Tbsp Salted butter(or unsalted)
Chicken Enchiladas Recipe With Red Sauce
Ingredients:
1 whole chicken (makes 15 – 18 enchiladas) or
5-6 thighs (9 – 12 enchiladas)
Corn tortillas
vegetable oil
12 oz. of mild cheddar cheese, grated
1/2 cup yellow onion, finely chopped
enchilada sauce
Directions:
Rinse the chicken in cold water and place in a stock pot and fill it with water. Boil the chicken for about 1/2 hour.
Remove the chicken to cool.
When the chicken is cool enough to handle, remove the skin and debone the chicken. Then chop the chicken into bite size pieces (about an 1 inch).
Grate the cheese and dice the onion.
You can add a spoonful of enchilada sauce to the chicken to flavor and moisten the chicken. Remember you can use a rotisseri chicken to speed up the recipe. Now you don’t have to add the sauce to the chicken if you don’t want to. It’s totally up to you.
Heat the vegetable oil on the stove in a relatively small pan. You just need enough oil to submerge the tortillas. Test the heat of the oil by dipping in a tortilla to see if it bubbles up. You want it to bubble up right away.
So dip your tortillas in the oil, two at a time, just for a couple of seconds. You don’t want the tortilla to get hard otherwise it will be difficult to roll.
Place the hot tortilla on a foil covered cookie sheet and spread out the tortillas. Let them cool for 1 minute.
Then place a spoonful of chicken down the center of the tortilla and then roll as in the video. Place the enchilada on an oven proof dish. Cover with sauce, cheese and onion.
Place the enchiladas in a pre heated oven at 425 degrees F. for 2 to 4 minutes. Once you see some nice bubbles all around the sauce and the cheese has melted you know it’s hot enough.
Easy Chicken Enchiladas Recipes With White Sauce
Ingredients
• 8 ounces cream cheese softened
• 7 ounces diced green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chile powder
• 1/2 cup freshly chopped cilantro
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces salsa verde
• 10 8-inch flour tortillas (or 12 corn tortillas)
• 2 cups shredded monterey jack cheese
Instructions
Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
Pour the remainder of the sals verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.
