5 Best Chicken Enchiladas Recipes

delicious chicken enchilada recipes

When you're in the mood for something flavorful and satisfying, chicken enchiladas can be a perfect choice. You've got options that range from classic recipes with rich red sauce to creamy white variations that offer a comforting twist. If you're feeling adventurous, you might even want to try a spicy chipotle version or investigate vegetarian alternatives that pack in the veggies. Each recipe brings its own unique flair, but which one will truly stand out at your next meal? Let's examine these enticing possibilities together.

Classic Chicken Enchiladas

delicious classic chicken enchiladas

Classic Chicken Enchiladas are a flavorful and satisfying dish that brings a taste of Mexico right to your kitchen. This recipe features tender shredded chicken wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with melted cheese. It's perfect for a family dinner or a gathering with friends, and can be customized with your favorite toppings.

Ingredients:

  • 2 cups cooked, shredded chicken
  • 8 corn tortillas
  • 2 cups red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Cooking Instructions:

In a skillet, heat the olive oil over medium heat and sauté the diced onion until translucent.

Add the shredded chicken, garlic powder, cumin, salt, and pepper, stirring until heated through.

Preheat your oven to 350°F (175°C).

To assemble the enchiladas, dip each tortilla in enchilada sauce, then fill it with the chicken mixture and roll it up tightly.

Place the rolled tortillas seam-side down in a baking dish.

Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.

Bake for 20-25 minutes, or until the cheese is bubbly and golden.

Extra Tips:

For added flavor, consider marinating the chicken with lime juice and spices before cooking.

You can also experiment with different types of cheese, such as Monterey Jack or pepper jack, for a spicier kick.

If you prefer a healthier version, whole wheat tortillas can be used, and you can add vegetables like bell peppers or spinach to the filling.

Don't forget to garnish with fresh cilantro or serve with a dollop of sour cream for extra creaminess!

Creamy White Chicken Enchiladas

creamy chicken enchiladas recipe

Creamy White Chicken Enchiladas are a delightful twist on traditional enchiladas, featuring a rich and flavorful white sauce that perfectly complements tender chicken and cheese. This dish isn't only easy to prepare but also packed with flavor, making it ideal for family dinners or casual gatherings.

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With a creamy filling and a satisfying crunch from the tortillas, these enchiladas are sure to be a hit at your table.

Ingredients:

  • 2 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced green chilies (canned)
  • 8 small flour tortillas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, half of the shredded Monterey Jack cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.

Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.

Pour any remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Extra Tips:

For added flavor, consider marinating your chicken in lime juice and spices before cooking.

You can also customize the dish by adding sautéed onions or bell peppers to the filling.

If you prefer a spicier kick, use pepper jack cheese instead of Monterey Jack or add fresh jalapeños to the filling.

Serve your enchiladas with a side of fresh salsa or guacamole for an extra layer of deliciousness!

Spicy Chipotle Chicken Enchiladas

delicious spicy chicken enchiladas

Spicy Chipotle Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring tender chicken that's been seasoned with smoky chipotle peppers and enveloped in warm tortillas, all topped with a zesty enchilada sauce and melted cheese.

This dish is perfect for weeknight dinners or casual gatherings, as it combines bold flavors with comforting textures. With a mix of spices and creamy ingredients, these enchiladas are sure to become a favorite in your household!

Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup chipotle enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 corn or flour tortillas
  • 1/2 cup diced onion
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Cooking Instructions:

Preheat your oven to 375°F (190°C). In a mixing bowl, combine the shredded chicken with half of the chipotle enchilada sauce, cumin, garlic powder, diced onion, salt, and pepper.

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Take a tortilla and fill it with a generous amount of the chicken mixture, rolling it tightly before placing it seam-side down in a greased baking dish. Repeat this process for all tortillas.

Once filled, pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Extra Tips:

For an extra kick, consider adding diced jalapeños to the chicken mixture or topping the enchiladas with sliced avocado before serving.

If you prefer a milder flavor, use less chipotle sauce or opt for a milder enchilada sauce. You can also make these enchiladas ahead of time; simply prepare them, cover with foil, and refrigerate until you're ready to bake.

This dish is versatile and can be customized with your favorite ingredients or leftovers, such as black beans or corn for added texture and flavor!

Vegetarian Chicken Enchiladas

vegetarian chicken enchiladas recipe

For a delicious twist on traditional enchiladas, try these Vegetarian Chicken Enchiladas that use plant-based substitutes to deliver all the flavor without the meat. Packed with protein-rich ingredients and topped with a zesty sauce, these enchiladas are a satisfying dish for both vegetarians and meat-lovers alike. They can be served with a side of guacamole or fresh salsa for an extra burst of flavor.

Ingredients:

  • 1 cup cooked and shredded plant-based chicken substitute
  • 8 small corn tortillas
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheese (dairy-free if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Cooking Instructions:

In a large skillet, heat the olive oil over medium heat and sauté the onions and bell peppers until softened, about 5 minutes.

Add the shredded plant-based chicken, black beans, corn, cumin, salt, and pepper, mixing well to combine. Warm the mixture for another 5 minutes, then remove from heat.

Preheat your oven to 375°F (190°C). Next, warm the corn tortillas for a few seconds in the microwave to make them pliable.

Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the filling mixture, roll them up tightly, and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the top and sprinkle with cheese. Bake for 20-25 minutes until heated through and the cheese is melted.

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Extra Tips:

For added flavor, consider marinating the plant-based chicken substitute in lime juice, garlic, and spices before cooking. This improves the general taste of the enchiladas.

You can also customize the filling by adding other veggies like zucchini or spinach, or even swapping the beans for lentils.

If you prefer a spicier kick, add some diced jalapeños to the filling or top the dish with sliced avocado and hot sauce before serving.

Enjoy your flavorful and satisfying vegetarian meal!

Slow Cooker Chicken Enchiladas

slow cooker chicken enchiladas

Slow cooker chicken enchiladas are the perfect solution for a hearty and flavorful meal with minimal effort. This recipe allows you to let your slow cooker do the work while you enjoy the aromas filling your kitchen. The tender, shredded chicken combined with zesty enchilada sauce and topped with melted cheese makes for a delicious dish that can be enjoyed any night of the week.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 can (10 oz) enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 8-10 corn tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, for garnish (optional)

Instructions:

In a slow cooker, combine the chicken breasts, enchilada sauce, diced tomatoes with green chilies, black beans, corn, cumin, chili powder, and garlic powder. Stir well to guarantee the chicken is coated in the sauce.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. Once done, shred the chicken directly in the slow cooker, mixing it with the sauce.

Warm the corn tortillas in a skillet or microwave, then fill them with the chicken mixture, roll them up, and place them seam-side down in a baking dish. Pour any remaining sauce over the top, sprinkle with cheese, and cover the dish.

Bake in the oven at 350°F (175°C) for about 15-20 minutes until the cheese is melted and bubbly.

Extra Tips:

For added flavor, consider marinating the chicken in a bit of lime juice and spices before placing it in the slow cooker.

You can also customize the filling by adding sautéed onions or peppers, or even some jalapeños for a bit of heat. If you like your enchiladas extra cheesy, feel free to add more cheese on top before baking.

Leftover enchiladas can be stored in the refrigerator for up to three days or frozen for longer storage, making this a great option for meal prep!


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