Easy Cheesy Chicken Enchiladas A Weeknight Winner
Need an easy chicken enchilada recipe My cheesy shredded chicken enchiladas are perfect for busy weeknights Homemade sauce tender chicken a family fave Get the recipe ... Quick & Easy
Recipe Introduction
Quick Hook
Fancy some proper comfort food? These shredded chicken enchiladas are just the ticket. Honestly, the combination of cheesy goodness and spicy sauce? It's just next-level delicious.
Brief Overview
Enchiladas have been a staple in Mexican cuisine for centuries. This easy chicken enchilada recipe is a simplified version, perfect for a quick weeknight dinner. This recipe makes about six servings.
Main Benefits
These are proper weeknight chicken enchiladas , offering a good balance of protein and carbs. They are also perfect for using up leftover cooked chicken.
This best chicken enchilada recipe is special because it's so customisable!
Let's dive into this culinary adventure! The aroma of warm spices fills the air. It's about to get tasty up in here.
Let's Talk Ingredients
Now, before we start slinging spices around, let’s get all of our bits and bobs together. For this shredded chicken enchiladas recipe easy , you'll need chicken, obviously.
Then enchilada sauce, tortillas, and cheese. The base to create the best homemade chicken enchiladas you have ever had.
Honestly, don’t skimp on the cheese! I once tried using a "low-fat" cheese and it just didn’t melt properly. A proper mature cheddar or a good Mexican blend is the way to go.
You can even make a homemade enchilada sauce for chicken enchiladas yourself. Though a shop-bought one works just as well! Especially if you're after a quick and easy easy chicken enchilada recipe .
It's really up to you, mate! If you prefer a Chicken Enchiladas Not Spicy version, use a mild enchilada sauce.
You could even make a batch, it takes no time.
For those who want them super delicious, try the creamy shredded chicken enchiladas version.
Easy Cheesy Chicken Enchiladas A Weeknight Winner Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Let's Get This Show on the Road!
Right then, are you ready to whip up some shredded chicken enchiladas ? Fear not, it's easier than you think! The best shredded chicken enchiladas recipe easy will require a few bits and bobs, but nothing too fancy.
I promise! This easy chicken enchilada recipe is dead simple, even a newbie can do it.
Main Ingredients for These Easy Enchiladas
Okay, so here’s the breakdown. We want the best chicken enchilada recipe ? We need good ingredients. Here's the stuff you’ll need for about 6 servings of this deliciousness.
- Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts. Look for plump, pink chicken.
- Olive Oil: 1 tbsp (15ml).
- Spices for Chicken: 1 tsp (5g) chili powder, 1/2 tsp (2.5g) cumin, 1/4 tsp (1.25g) garlic powder, 1/4 tsp (1.25g) onion powder. Salt and pepper to taste.
- Olive Oil (Enchilada Sauce): 2 tbsp (30ml).
- Flour (Enchilada Sauce): 2 tbsp (20g) all-purpose.
- Spices (Enchilada Sauce): 3 tbsp (36g) chili powder, 1/2 tsp (2.5g) garlic powder, 1/4 tsp (1.25g) cumin, 1/4 tsp (1.25g) dried oregano, 1/4 tsp (1.25g) salt, 1/4 tsp (1.25g) sugar.
- Chicken Broth: 2 cups (475ml).
- Tomato Paste: 2 tbsp (30ml).
- Corn Tortillas: 12 (6-inch). These chicken enchiladas with corn tortillas taste amazing. Honestly, look for fresh ones.
- Cheese: 2 cups (225g) shredded cheddar. Or a Mexican cheese blend, divided. Pre-shredded is fine, but freshly grated melts better!
- Optional: Chopped cilantro, sour cream, or guacamole.
Seasoning Notes: Spice It Up (Or Not!)
These homemade enchilada sauce for chicken enchiladas is seriously tasty, but you can tweak it. Don't want chicken enchiladas not spicy ? Go easy on the chili powder.
Want a kick? Add a pinch of cayenne pepper. A dash of cumin and oregano is vital for that classic enchilada taste.
Flavour enhancers such as beef bouillon can be used to deepen the flavour of the sauce if needed.
Equipment Needed: Keep It Simple
For this weeknight chicken enchiladas recipe, you won’t need much! I swear!
- Large skillet or Dutch oven.
- 9x13 inch baking dish.
- Two Forks for shredding chicken.
Most of us have that stuff lying about! If not a dutch oven, any similar oven proof pot will do.
You see, making amazing creamy shredded chicken enchiladas doesn't require a fancy kitchen, just some good ingredients and a willingness to have a go.
Happy cooking.
Nailing Those Shredded Chicken Enchiladas : A No-Fuss Guide
Right, let's chat about shredded chicken enchiladas . Oh my gosh, I love these! They're the ultimate comfort food, especially after a long day.
I'm gonna break down the shredded chicken enchiladas recipe easy way, even if you're a total newbie in the kitchen.
Honestly, it's easier than you think! And who doesn’t love the Easy Chicken Enchilada Recipe ?
Prep Like a Boss
Essential mise en place is key, yeah? Get all your ingredients measured and ready to go. It saves so much time.
I cannot stress this enough! For this Easy Enchiladas recipe, get your chicken cooked and shredded . This is the perfect Best Chicken Enchilada Recipe .
Time-saving tip: I often cook the chicken the day before. Pop it in the fridge, and it's ready to shred when you are.
Boom! Safety? Just remember to wash your hands after handling raw chicken. You know, the usual.
Step-by-Step to Enchilada Heaven
Follow these steps for the Best Homemade Chicken Enchiladas , that wont be Chicken Enchiladas Not Spicy :
- Cook your chicken: Season those 1.5 lbs (680g) of chicken breasts with chili powder, cumin, and all that jazz. Sear them in a skillet with 1 tbsp (15ml) olive oil until they hit 165° F ( 74° C) .
- Shred, shred, shred: Let the cooked chicken cool slightly. Then, grab two forks and shred away. Simple!
- Whip up the sauce: This homemade enchilada sauce for chicken enchiladas is divine. Whisk together flour and spices. Cook to make a rue, then slowly add chicken broth and tomato paste, stirring until thickened.
- Warm 'em up: Lightly heat those 12 corn tortillas to make them pliable. Nobody wants a cracked tortilla.
- Assemble the magic: Dip each tortilla in the enchilada sauce, fill with shredded chicken and some cheese, roll up, and place seam-down in the baking dish.
- Top and Bake: Pour remaining sauce over the enchiladas, sprinkle with remaining 2 cups (225g) cheese, and bake in a 350° F ( 175° C) oven for about 30 minutes , until bubbly and golden.
Pro Tips for Enchilada Perfection
Want to take these creamy shredded chicken enchiladas to the next level? Listen up!
Don't overfill the tortillas. Trust me, it's a disaster waiting to happen. Also, warming the tortillas is crucial . Prevents cracking.
Common mistake? Forgetting to taste the sauce! Adjust the seasoning to your liking. Salt is your friend!
You can totally make the enchilada sauce ahead of time. It keeps well in the fridge for a few days.
Makes this weeknight chicken enchiladas recipe even easier. Use chicken enchiladas with corn tortillas for that real deal flavour.
Recipe Notes: Let's Tweak These Shredded Chicken Enchiladas !
Alright, so you're ready to tackle these Easy Chicken Enchilada Recipe . These are seriously the Best Chicken Enchilada Recipe ever.
But before you dive in headfirst, let’s chat about some ways to make them your own.
Serving Suggestions: It's All About the Vibe!
Presentation matters, right? Plate those Easy Enchiladas up nice! I like to fan them out slightly. A dollop of sour cream on top? Chef's kiss! Sprinkle some fresh cilantro for a pop of colour.
Complementary sides? Honestly, you can't go wrong with classic Mexican rice. Black beans are also a winner. And, of course, don’t forget the guac! And for beverages? Some ice-cold margaritas are just the ticket!
Storage Tips: Keepin' It Fresh!
Refrigeration is key for leftovers. Pop those Best Homemade Chicken Enchiladas into an airtight container. They'll keep for about three to four days .
Freezing is also an option. But the texture might change a bit. Wrap individual enchiladas tightly in foil. Then, place them in a freezer bag.
They're good for up to three months . When reheating, bake them from frozen, adding extra time. About 30- 40 mins at 175 degrees Celcius (350 degrees Fahrenheit).
This gives the Shredded chicken enchiladas recipe easy a new life!
Variations: Put Your Spin on It!
Want to ditch the dairy? No sweat! Use vegan cheese and sour cream. Or even skip the cheese altogether. Still delicious!
For a seasonal twist, try adding roasted butternut squash in the autumn. Or some sweet corn in the summer. It's all about what's fresh.
A fun homemade enchilada sauce for chicken enchiladas can use fresh, seasonal chillies, too.
If you want Chicken Enchiladas Not Spicy , skip any additions of peppers and use a mild chilli powder when preparing your Creamy shredded chicken enchiladas.
Nutrition Basics: The Good Stuff
Ok, so these aren't exactly health food . But they're not terrible either! Chicken is a great source of protein. And corn tortillas have fibre.
These Weeknight chicken enchiladas give you the energy to face what you need to do.
Remember that nutrition counts are approximate. And this is also dependent on the ingredients you choose, specially what kind of cheese, or what kind of fats you use when making this Chicken enchiladas with corn tortillas.
Listen. Making shredded chicken enchiladas should be fun. Don’t sweat the small stuff. Just get in the kitchen and give it a go. You’ve got this!
Frequently Asked Questions
Can I make shredded chicken enchiladas ahead of time?
Absolutely! These are cracking for meal prep. You can assemble the enchiladas, cover them tightly with cling film (plastic wrap), and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they're heated through. Think of it as your own personal ready meal, only much tastier!
What's the best way to shred chicken for these enchiladas?
There are a few methods to get the perfect shredded chicken for your shredded chicken enchiladas. My go-to is using two forks to pull apart the cooked chicken breasts. Alternatively, you can use a hand mixer on low speed to shred the chicken quickly (be careful not to over-shred!). For a super speedy option, rotisserie chicken is a lifesaver. Sorted!
My enchilada sauce is too thick/thin. How can I fix it?
No worries, we've all been there! If your enchilada sauce is too thick, gradually whisk in a little more chicken broth until it reaches your desired consistency. If it's too thin, simmer it for a few more minutes, allowing it to reduce and thicken up. Just keep an eye on it, you don't want it to stick to the bottom of the pan like a burnt Yorkshire pudding!
Can I freeze shredded chicken enchiladas?
Yes, you can freeze these enchiladas for a future culinary adventure. Assemble them, but don't bake them. Wrap the baking dish tightly with cling film (plastic wrap) and then foil. They can be frozen for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed, adding a little extra baking time if needed. It's like having a takeaway, but without the guilt!
What are some variations I can try with these shredded chicken enchiladas?
Fancy a change? Loads of possibilities here! You could add black beans, corn, or bell peppers to the chicken filling for extra texture and flavor. Swap out the cheddar cheese for Monterey Jack or pepper jack for a spicier kick. For a vegetarian option, replace the chicken with seasoned lentils or roasted vegetables. It's your enchilada, so get creative and put your own stamp on it!
Are these shredded chicken enchiladas healthy? What are the nutritional considerations?
While enchiladas are comfort food, you can make them healthier. Using whole wheat tortillas adds fiber, and loading up on veggies in the filling boosts the nutrient content. Opt for lean chicken breast and use a moderate amount of cheese. Sodium content can be high depending on the enchilada sauce and cheese, so keep an eye on portion sizes and consider making your own low-sodium sauce. Everything in moderation, as they say!
