How to Make Chicken Enchiladas
If you've shied away from learning how to make chicken enchiladas, you're not alone. While tacos and even burritos seem fairly manageable, enchiladas can be intimidating, from the filling to the sauce to the bubbling melted cheese. Rise above your fear! Enchiladas are surprisingly easy to make--even a cooking newbie can pull off this Mexican meal.Enchiladas are made with rolled up corn or flour tortillas that can be filled with almost anything--cheese, chicken, beef, pork, vegetables, seafood or even potatoes. There are variations on enchilada sauces, too, which can range from a traditional red chili sauce to green salsa verde to deep brown spicy-chocolatey mole sauce. Once the rolled tortillas are assembled, topped with cheese, and baked, the enchiladas can be garnished with sour cream, fresh cilantro, chopped onions or olives, or anything else you'd like. With so many options and ways to vary the dish, enchiladas are so versatile, you could probably make them every day of the week without ever repeating the same meal.
While more ambitious chefs might make their own enchilada sauce or even fresh-baked tortillas, this recipe cuts all the right corners to make the dish a cinch.
Transcript
Hey, everyone, I'm Judith with recipe.com. Today, I'm gonna be
showing you how to make a Cheesy Chicken Enchiladas Verde,
a really fun and quick Mexican recipe. So, what you
gonna need for this is 1-1/2 cups of cooked, shredded
chicken. We have 1 jar Salsa Verde, which is about
16 ounces. We have 1-1/2 cups of Cheddar Jack cheese,
half a cup of sour cream, and 6 corn tortillas
about 6 inches wide, which we've warmed up. So, let's
get started. I have here my baking dish. So, first
thing first, we're just gonna put half a cup of
our Salsa Verde on the bottom of our baking dish
like so. Now, this is one of my favorite Mexican
recipes. It's really quick and simple and just everyone loves
it. It's really, really very good. Okay, so we put
half a cup on the bottom there. Now, let's get
our mixing bowl. So, now let's get our mixing bowl.
What we wanna do is mix in our chicken, a
quarter cup of our Salsa Verde or this [unk], half
a cup of our cheese, and our sour cream, and
this is just gonna mix in all together like so.
Fantastic and this is gonna be a great filling for
our corn tortillas. So, I'm gonna layout my corn tortillas
on my board like so. So, what I'm gonna do
is put about 2 to 3 tablespoons in the center
of tortilla like this. Now, in Spanish actually the verb
enchilar actually means to add chili pepper too. So, enchilada
is the past participle of enchila and originally Mexican sweet
food, but now it has grown and you can find
it in restaurants, you know, you can find them possibly
everywhere, but really, it's a Mexican sweet food and actually
dated back to the Mayan times I can imagine. The
Mayans practiced rolling their tortillas with the filling like we're
doing now. All we gonna do now is of course
fold them, and we want to place them in our
baking dish seam down. So, we round them and place
in seam down and we'll do all the rest of
our tortillas like so. Okay, so all our tortillas are
wrapped up in our baking dish right here, and we're
just gonna pour on that the remaining Salsa Verde on
top and how great is this. This is really fun
with all your friends doing this. There you go. So,
preheated our oven to 375 degrees Fahrenheit, and we are
gonna put our Enchiladas in there for 15 minutes. Then,
we're gonna take them out, top them with our remaining
cheese and it goes back in there for 5 minutes
until our cheese is all melted on top. So, our
Enchiladas have been in the oven for total of 20
minutes, our last 5 minute, we'll put that cheese on
there and it's melted all the way through and as
you can see just looks delicious. That's where you now
just serve. Invite your friends over, get some Mexican beers,
get your sombreros on, and have a Mexican fiesta. That's
how you make your Cheesy Chicken Enchiladas Verde.
What You'll Need
- 1 jar (16 ounces) Pace® Salsa Verde
- 1 1/2 cups shredded cooked chicken
- 1/2 cup sour cream
- 6 oz. shredded Cheddar Jack cheese (about 1 1/2 cups)
- 8 corn tortillas OR flour tortillas (6-inch), warmed
Step By Step
1
Heat the oven to 375 degrees F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
2
Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.
3
Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.
Once you master this recipe for how to make chicken enchiladas, you can easily expand your repertoire by varying the fillings, sauces and toppings. Serve your enchiladas with traditional sides such as Mexican rice and black or refried beans.
More Recipes
In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
Instead of using loads of calorie-laden regular sour cream, we lightened this enchilada recipe with a creamy filling that includes only a little bit of light sour cream.
This chicken casserole recipe makes enough to fill two six-serving casserole dishes. Serve it to a crowd, or serve one now and the other later.
Prepare this family-favorite, make-ahead chicken casserole recipe the day before serving, if you like. Before baking, spoon on the sour cream sauce, bake, then serve.
This sensational enchilada casserole combines tortillas, beans, cheese, and taco-seasoned chicken. Take this main-dish recipe to your next potluck or Mexican-themed dinner party.
Warm tortillas are filled with an enticing combination of shredded chicken, Pace® Salsa Verde, sour cream and Cheddar Jack cheese, and are baked until the filling is hot and the cheese is melted.
Who wouldn't love these enchiladas? They've got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot.
Old El Paso® Favorite Recipe! Welcome family with a fiesta of flavors in a baked chicken, cheese and tortilla favorite.
Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor. It has 61% less sat fat, 50% less fat, and 25% more calcium than the original recipe.
Quiche gets jazzed with Mexican flavors. Ole!
If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.
This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.