This post may contain affiliate links. Stir in coriander and half of the chiles. Taste and season with more salt and pepper as needed. I made these (and the sauce) last night and may I just say WOW!!! Thanks for sharing! Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months. This easy chicken enchiladas recipe is an authentic Mexican food staple. We use Mailchimp as our marketing platform. Was a really really great recipe. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. I have a creative cooking streak in me that embellished the chicken fillings with other ingredients I had on hand… some frozen corn, can of tomatoes and green chilies, some cooked rice, and diced sweet peppers. Lay out a tortilla and top with chicken mixture. Have a vegan son so I made the sauce with vegetable broth to use for his vegan blend and everyone else chicken blend enchiladas. This is definitely a keeper! The entire family loved them. If you start your sauce with dried chilis, simmered in chicken broth (from cooking the chicken used in the recipe) the issue becomes thinning, not thickening. ♡. Why add unnecessary, flavor diluting ingredients, like flour? The information shown is Edamam’s estimate based on available ingredients and preparation. Simmer until thickened. Please note, comments must be approved before they are published, Enjoy the unmistakable flavor of fresh Pure Hatch Green Chile. These were by far the best chicken enchiladas I’ve ever made! Sprinkle on soft cheese like cotija or harder cheese like Parmesan just before serving. Then saw the easy recipe for the sauce and everyone was raving, so I made it. I use homemade flour tortillas and dip them entirely in the sauce. It just clutters the page when you print it. They can be filled with various ingredients, including meats, cheese, beans, potatoes, and veggies! Add onion and chili powder, and saute until tender. Hi and Welcome! Drain and spread one side with one tablespoon of salsa. Place a spoonful of sauce in oven proof dish. Serve with beans and rice! At first glance, these enchiladas are totally typical — just sautéed chicken and onion and green chiles, rolled up with beans and cheese in your choice of tortillas. The stuffed tortillas are rolled and placed seam side down in a baking dish, so they do not open up when serving. Preheat to 400ºF. Mix chicken, sour cream, 1/2 cup ... end, spread, then roll up tortillas and place in casserole ... down. Cooking without being covered for an extended period dries out the chicken and makes the cheese harder in texture. Plus the internal ingredients are an A+. This site uses Akismet to reduce spam. And all the better with some seriously tasty food to bring us all together. Available in Mild, Medium, Hot, X-Hot, This Fresh Red is what has set us apart from the rest. Stir in shredded chicken. In a large bowl, combine the chicken, green chilies and onion mixture. Spoon the chicken mixture down center of each tortilla; roll and place seam side down in greased 9X13 baking dish. Alright, now that we have our ingredients all ready to go, let’s talk about how to make enchiladas. I appreciate all the recipes you share, thank you. And once she introduced me to her favorite chicken enchilada recipe, I instantly adopted it as my new favorite as well. I always get requests for the recipe. Whether you’re in the mood for traditional Southwestern fare or fusion, our chopped Pure Hatch Green Chile has you covered! Well yes and NO. Thanks so much for sharing! I’d looked it up because I had everything, including canned enchilada sauce. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings. When all rolled, mix salsa and tomato ... and pour over enchiladas. My husband begs me to make them, he raves about them to friends. These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Serve some toppings on the side like sour cream, tomatoes, cilantro, green onions, diced avocado or sliced jalapenos for extra heat. Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas. Thank you very much for a very delicious recipe! Hi Ivan, glad to hear you liked the recipe! It’s important to select the right type of cheese for casserole type dishes. Opt out or, large whole chicken breasts, skinned, boned, ounces part-skim milk mozzarella cheese, shredded. Lightly coat a 13 by 9-inch baking dish with cooking spray or oil. Learn more about our privacy practices, here. Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration. Tag @jessica_gavin on Instagram. That added a great flavor to an already great recipe. These really are the best chicken enchiladas ever! If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Cover with remaining cheese. Other ingredients like diced green chilis or cooked corn can also be added for more flavor. Miles! Repeat with each tortilla and spoon salsa over top of enchiladas, covering well. And while I’m at it, I usually make a double batch as well to freeze, or to bring to whatever friends might be needing a hand that week. I was concerned about it being too spicy but the sweetness of the corn made it just right. It is my all-time favorite enchilada sauce, and it is quite literally the secret sauce that makes these enchiladas the hands-down best. Super simple, and super delicious! At first glance, these enchiladas are totally typical — just sautéed chicken and onion and green chiles, rolled up with beans and cheese in your choice of tortillas. I like using the traditional go-tos for Mexican food cream such as sour cream, hot sauce, freshly chopped lettuce or slaw, guacamole, and some fresh pico de gallo! * Percent Daily Values are based on a 2000 calorie diet. Repeat with each tortilla and spoon salsa over top of enchiladas, covering well. I typically add an entire 7oz can of adobo jalapenos to the enchilada sauce only because i’m lazy and don’t want to go hunting for tiny tupperware in the depths of my pantry.

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