Chicken Enchiladas Recipes For Foodies
Cook once; eat twice! These amazing chicken Enchiladas attract the public. The recipe makes two pans so you can bring one to a friend and serve one to your family.or store the freezer for a rainy day. Another friend of mine had her baby yesterday, a beautiful one…
Another friend of mine had her baby yesterday, a beautiful girl named Louisa! I tell you, it’s baby season here and I love it. Yesterday I took a few Hailey naps in the kitchen to make food for the new family of four.
I have made these Chicken Enchiladas several times over the last month because they are simple, a crowd pleaser and the recipe makes 2 (9×13) pans Of Enchiladas, making it a perfect Make-one / Take-one (or Freeze one) recipe!
It’s wonderful to be able to make another family dinner while knocking out ours. I also filled our freezer with two pans when the baby arrives, because since last night David has called this his new favorite food. He said that’s what he wants for his birthday from Now on, so that’s pretty much the ultimate compliment.
This dish is very simple, but it takes a little time to prepare, so give yourself an hour when you do it for the first time.
I prefer classic chicken, tomato, chili, corn and onion, but you can easily fill it with black beans, butternut squash or other ingredients that you need to consume.
If you choose the chicken and you also have a kitchen aid blender, use it! It shredded the chicken in less than 30 seconds and remains to this day one of my favorite time saving cooking.
The assembly is a bit messy, so be prepared to get your hands dirty as you coat each tortilla with Enchilada Sauce before filling and rolling it up.
When I bring it to a family, I try to bring at least a few Fixins – Spanish rice, avocado, sour cream, coriander, shallots or whatever comes to mind. Whatever they serve you, you are sure to be a success!
Cook once; eat twice! These amazing chicken enchiladas attract the public. The recipe makes two pans so you can take one from a friend and serve to your family; or store the freezer for a rainy day.
- 2 tablespoons oil
- 1 1/4 lb boneless skinless chicken breast
- Salt and Pepper
- 2 tsp cumin powder
- 2 tsp Garlic powder
- 2 teaspoons taco spices
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 1 Cup frozen corn
- 12 oz canned chopped green chillies
- 2 (14.5 oz) diced tomato cans
- 16 tortillas
- 28 oz enchilada sauce, canned or homemade
- 1 cup grated cheddar and Jack cheese
- Garnish: chopped coriander leaves, chopped shallots, sour cream, avocado
- Coat large Frying pan with Oil. Season the chicken with salt and pepper. Brown chicken over medium heat, leave 7 minutes on each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and taco spices before turning.
- Place the chicken on a plate, allow to cool.
- Fry the onion and garlic in the same pan until tender. Add corn and chilli. Mix well to combine. Add canned tomatoes, fry for 1 Minute.
- Shred the chicken (I prefer the blender). Add the grated chicken to the pan, mix with the mixture of tomatoes and vegetables.
- Coat the bottom of 2 (13 x 9 inches) pans with Enchilada sauce. Dip each tortilla in an Enchilada Sauce to lightly coat (optional). Spoon about 1/4 Cup chicken mixture into each Tortilla. Fold the filling and roll. 8 Enchiladas with the Seam down in each Pan. Top with remaining Enchilada sauce and cheese.
- Bake for 20 minutes in an oven preheated to 350 degrees F until the cheese melts. Garnish before serving.
- If cooking from frozen, spend the day before and leave to defrost before cooking or add 30-45 minutes to cooking time and warm up from frozen.