Homemade Chicken Enchiladas

When I think of comfort food, Homemade Chicken Enchiladas always comes to mind. The first time I made them, it was a chilly evening and the aroma filled my kitchen, wrapping me in warmth. I remember the excitement on my family’s faces as they gathered around the table, anticipating a delicious meal. These enchiladas are not just a recipe; they’re a tradition. Each bite offers a perfect blend of flavors, from the tender, shredded chicken to the savory cheese that melts beautifully. They’re not only satisfying but also a joyful way to spend an evening with loved ones.

Over the years, I’ve perfected my method, and now I can’t imagine a week without making a batch. Whether it’s a casual family dinner or a special occasion, Homemade Chicken Enchiladas never fail to impress. They’re a delightful way to showcase a bit of Mexican cuisine right in my own home, and they always remind me of my abuelita’s kitchen, filled with laughter and love. Now, let’s roll up our sleeves and make some magic!

Ingredients Required for Homemade Chicken Enchiladas

When it comes to making Homemade Chicken Enchiladas, the ingredients play an essential role in delivering the perfect flavors. The key players include tender chicken, flavorful spices, and melty cheese. Together, they create a delightful combination that will have your taste buds dancing!

• 2 cups cooked and diced chicken: The star of the dish, providing protein and a savory flavor.
• ¼ cup olive oil: Used for sautéing, adding richness.
• 2 tablespoons all-purpose flour: Helps thicken the sauce and adds body.
• 3 tablespoons chili powder: Provides the essential spice and flavor.
• 1 (15-ounce) can tomato sauce: Adds moisture and tangy flavor.
• 1 ½ cups vegetable stock: Keeps the sauce flavorful and rich.
• ½ teaspoon garlic powder: Enhances the overall flavor.
• ½ teaspoon onion powder: Adds a subtle sweetness.
• ¼ teaspoon cumin: Offers an earthy depth.
• salt and pepper: Essential seasonings to taste.
• 8-10 flour or corn tortillas: The vessel for our delicious filling.
• 3 cups shredded Colby Jack cheese: For that gooey, melty topping.

The Process for Making Homemade Chicken Enchiladas

Making Homemade Chicken Enchiladas is a straightforward process that allows you to enjoy a home-cooked meal without too much hassle. Let’s dive into the steps to create this delicious dish.

1. Preheat your oven to 350 degrees Fahrenheit. This ensures that your enchiladas will cook evenly.
2. In a medium-sized skillet, add ¼ cup of olive oil over medium heat. Let it warm up for a minute or two.
3. Once the oil is heated, add 2 tablespoons of all-purpose flour and 3 tablespoons of chili powder. Whisk together continuously for about 1 to 2 minutes until the mixture turns a golden brown and becomes fragrant.
4. Slowly incorporate 1 (15-ounce) can of tomato sauce and 1 ½ cups of vegetable stock. Keep whisking until everything is well combined and starts to thicken. This should take about 3 to 5 minutes.
5. Add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of cumin, and season with salt and pepper to taste. Whisk it all together and allow the sauce to simmer for another 2 minutes.
6. Reserve 1 ½ cups of the sauce for later use. Then, add 2 cups of cooked and diced chicken to the remaining sauce, mixing thoroughly to coat the chicken.
7. To assemble the enchiladas, take a tortilla and add about 2 tablespoons of the chicken sauce mixture along with a sprinkle of 3 cups of shredded Colby Jack cheese to the center of each tortilla.
8. Roll up each tortilla, placing them seam side down in a greased 9×13 inch baking dish. Repeat until all tortillas are filled.
9. Top the rolled enchiladas with the reserved sauce, spreading it evenly. Sprinkle any remaining cheese on top to make it extra cheesy.
10. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until everything is heated through and bubbly. You’ll know it’s done when the cheese is melted and slightly golden.

Recipe Variations about Homemade Chicken Enchiladas

If you’re looking to switch things up with Homemade Chicken Enchiladas, here are some delicious variations to consider! You can easily tailor this dish to suit your tastes or the occasion.

• Vegetable Enchiladas: Substitute chicken with a mix of sautéed vegetables like bell peppers, zucchini, and mushrooms for a hearty vegetarian option.
• Spicy Enchiladas: For a kick, add chopped jalapeños or use a spicy enchilada sauce instead of the standard tomato sauce.
• Cheesy Enchiladas: Go overboard on the cheese by layering additional cheddar or Monterey Jack between the tortillas for extra gooeyness.
• Green Sauce: Try green enchilada sauce made from tomatillos instead of the red sauce for a fresh twist.
• Breakfast Enchiladas: Use scrambled eggs and breakfast sausage as the filling for a unique brunch dish.
• Freezer-Friendly: Make a double batch and freeze half for a quick meal later. Just ensure to cool them completely before freezing.
• Serving Suggestions: Pair with a fresh salad or guacamole to balance the richness of the enchiladas.

What Complements This Homemade Chicken Enchiladas

When it comes to serving Homemade Chicken Enchiladas, consider these great complements that can elevate your meal:

• Fresh Salad: A side salad with lime vinaigrette adds a refreshing crunch.
• Guacamole: Creamy guacamole is a delicious dip that pairs perfectly with enchiladas.
• Mexican Rice: Serve with flavorful Mexican rice for a complete meal.
• Black Beans: A side of seasoned black beans adds protein and fiber.
• Occasions: Perfect for casual family dinners, game day parties, or festive celebrations like Cinco de Mayo.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: Freeze unbaked enchiladas in a covered dish for up to three months. Bake straight from the freezer, adding a few extra minutes to the cooking time.

FAQ

Conclusion

Homemade Chicken Enchiladas are truly a delightful dish that combines amazing flavors and comfort in every bite. They’re perfect for family gatherings, celebrations, or simply a cozy night in. I encourage you to try making them this week; you might just find a new favorite in your recipe book!

Homemade Chicken Enchiladas

The ultimate comfort food, Homemade Chicken Enchiladas are a delicious blend of tender chicken, spicy chili, and gooey cheese, all wrapped in warm tortillas. Perfect for an easy weeknight dinner, this recipe will satisfy cravings and impress your family with every bite. Make it tonight for a delightful feast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken cooked and diced
• ¼ cup olive oil
• 2 tablespoons flour all-purpose
• 3 tablespoons chili powder
• 1 15-ounce can tomato sauce
• 1 ½ cups vegetable stock
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• salt and pepper to taste
• 8-10 tortillas flour or corn
• 3 cups Colby Jack cheese shredded

Equipment

• Whisk
• Cutting Board
• Skillet
• Oven
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. This ensures that your enchiladas will cook evenly.
2. In a medium-sized skillet, add ¼ cup of olive oil over medium heat. Let it warm up for a minute or two.
3. Once the oil is heated, add 2 tablespoons of all-purpose flour and 3 tablespoons of chili powder. Whisk together continuously for about 1 to 2 minutes until the mixture turns a golden brown and becomes fragrant.
4. Slowly incorporate 1 (15-ounce) can of tomato sauce and 1 ½ cups of vegetable stock. Keep whisking until everything is well combined and starts to thicken. This should take about 3 to 5 minutes.
5. Add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of cumin, and season with salt and pepper to taste. Whisk it all together and allow the sauce to simmer for another 2 minutes.
6. Reserve 1 ½ cups of the sauce for later use. Then, add 2 cups of cooked and diced chicken to the remaining sauce, mixing thoroughly to coat the chicken.
7. To assemble the enchiladas, take a tortilla and add about 2 tablespoons of the chicken sauce mixture along with a sprinkle of 3 cups of shredded Colby Jack cheese to the center of each tortilla.
8. Roll up each tortilla, placing them seam side down in a greased 9×13 inch baking dish. Repeat until all tortillas are filled.
9. Top the rolled enchiladas with the reserved sauce, spreading it evenly. Sprinkle any remaining cheese on top to make it extra cheesy.
10. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until everything is heated through and bubbly. You’ll know it’s done when the cheese is melted and slightly golden.

Notes

For best results, store leftovers in an airtight container in the fridge for up to three days. You can also freeze unbaked enchiladas for a quick meal later. Just remember to cool them completely before freezing.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.