Go Back
Easy Chicken Enchilada Recipe

Chicken Enchilada Recipe

The Mexican cuisine is something that never ceases to fascinate me. It hasthe perfect dishes filled with savory and sweetness and a whole OCEAN ofdifferent flavors. Mexican food has diverse and wholesome dishes that havea unique taste and warmth (that’s probably the chili). From this treasure chest filled with flavor comes the best chicken enchilada recipe you’llever taste.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Servings 16

Ingredients
  

  • 3 tbsp vegetable oil
  • 1 ½ pounds chicken breast (boneless)
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red chopped onion
  • 2 cloves garlic, minced
  • 1 cup frozen corn (thawed)
  • 5 canned whole green chilies, seeded and chopped coarsely
  • 4 canned chipotle chilies, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • ½ teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 ½ cups canned enchilada sauce
  • 1 cup shredded Cheddar and Jack cheeses

Garnish

chopped cilantro leaves, chopped scallions, chopped tomatoes, sour cream

    Instructions
     

    • Step 1: Grease a fry pan with oil. Add the salt and pepper to the chicken for flavor. Cook the chicken over medium heat. Turn the chicken once a side is cooked. Before turning, sprinkle the garlic powder, cumin, and Mexican spices over the chicken.
      Cook until its browned well. Then remove the chicken on a platter and let it cool.
    • Step 2: Sauté the onion and garlic in the chicken drippings. When they turn soft, add corn and chilies. Stir well, and add the canned tomatoes, fry for a minute then remove from heat.
    • Step 3: Shred the chicken with your hands. Transfer the shredded chicken to the frypan, mix well with the vegetables and dust with flour to help it set.
    • Step 4: Heat tortillas on high heat for 30 seconds in a microwave. Coat the bottom of two pans (13×9 inches) with a ladle of enchilada sauce. Dip each tortilla in enchilada sauce to coat.
      Spoon about ¼ cup chicken mixture in each of the tortillas. Fold it close and put 8 enchiladas in each pan with the seam side facing down. Put the remaining enchilada sauce and the cheese over the enchiladas. Note: Heating the tortillas will soften them.
    • Step 5: Preheat the oven to 350° F. Bake the prepared enchiladas for about 15minutes.Garnish with chopped cilantro, scallions, tomatoes, and sour cream and serve.
    Keyword Chicken Enchilada Recipe