Chicken Enchilada Recipe

Enjoy the rich flavors of Mexican cuisine with this satisfying Chicken Enchilada recipe. Filled with tender chicken, melty cheese, and smothered in a savory enchilada sauce, this dish is perfect for a hearty family dinner or a festive gathering.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro, for garnish (optional)
• 8-10 small flour tortillas or corn tortillas

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper on both sides.
   • In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Remove from skillet and shred the chicken using two forks.
2. Prepare the Sauce:
   • In the same skillet, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
   • Stir in the red enchilada sauce, diced green chilies, ground cumin, chili powder, and cayenne pepper (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Assemble the Enchiladas:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
   • Spoon a small amount of the enchilada sauce mixture into the bottom of the baking dish, spreading it evenly.
   • Place a portion of shredded chicken onto each tortilla, then sprinkle with shredded cheese. Roll up each tortilla and place seam-side down in the baking dish.
4. Bake the Enchiladas:
   • Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to coat.
   • Sprinkle the top with the remaining shredded cheese.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
6. Serve:
   • Remove from the oven and let cool slightly before serving.
   • Garnish with chopped cilantro if desired, and serve hot.

Tips for Perfect Chicken Enchiladas:

• Tortillas: Warm tortillas slightly before filling to make them more pliable and easier to roll.
• Variations: Add black beans, corn, or diced bell peppers to the filling for added texture and flavor.
• Make Ahead: Prepare the enchiladas up to assembling in the baking dish, cover tightly with foil, and refrigerate. Bake when ready to serve, adjusting the baking time as needed.

These Chicken Enchiladas are sure to be a hit at your dinner table, bringing the authentic flavors of Mexico right into your home. Enjoy with rice, beans, or a fresh salad for a complete meal!