Enchilada Recipe:

Enchilada Recipe:

www.gimmesomeoven.com)ChThis chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it! (Source:icken Enchiladas Recipe

Best Chicken Enchilada Recipe

Ok Today’s Best Chicken Enchilada Recipe is the only chicken enchilada recipe you’ll need from now until eternity. Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese. They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments.

For the Rest:

I’ve been working on my enchilada game lately, for both the cookbook and an upcoming enchilada recipe. There is an art to making great enchiladas, and the sauce is a key component. I used roma tomatoes, which gave the salsa I made for the enchiladas a beautiful color. But if you want to use canned tomatoes, go for it!



For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff! )Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.

I am a very lazy cook and never intended on making homemade enchilada sauce especially when you can just buy a can. However, I use the Yummly App and quickly added all ingredients for the Skinnytaste chicken enchilada recipe and ended up buying all those ingredients. So I bit the bullet and made it despite myself and it was the BEST mistake ever made. I will no longer buy any sauce in the can. Now I make double batches and store in the freezer! It is quick and tastes soooo good! (Source: www.skinnytaste.com)

Oh. My. God. Worth every step and every ingredient. My husband and I just inhaled these and he said – I'm not making this up – "this is why I married you". I followed your recipe to a T, except I added a small can of diced green chiles because I had them hanging around. Served with an impromptu black bean and corn salad to use up the extra cilantro I had. The enchiladas were as good as or better than a restaurant, so filling, a bargain since I had most of the ingredients in the house, and absolutely delicious. Next time I will make a double or triple batch so I can freeze sauce and chicken filling for the times after that. Thanks Gina (and Pinterest!)

LOVE LOVE LOVE this recipe! I omitted the pepper as I thought it would be too much spice. I am glad I did! It was the perfect amount of spice for me. I did use 1 3/4 c. cheese instead of 1 cup and I loved the cheesiness. I had a ton of trouble finding chipotle chili power (I kept finding chipotle chili pepper- I think they are the same thing?) Anyway, everyone raved over how amazing these were. I do have one question- anyway to do the chicken stuffing in the instapot (with all of the seasonings, broth, etc.)? Has anyone tried this? (Source: www.skinnytaste.com)

These were awesome! Looked all over for chipotle chili powder without success, so I used the chili powder I already had and an extra pepper from the can of chipotle chilis in adobo. Entire family loved them! One per serving didn’t seem like much. I tripled the recipe so that I would have 12 to serve the day I made them and 12 to freeze for later, thinking that everyone would probably eat two apiece. These are tasty, rich (but not overly) and satisfying. One was everyone’s max – so I made too many! However, my sister-in-law was more than happy to help me out by taking a pan home with her! 🙂 This is going in my permanent file of good eats! Thanks so much!

Chicken Enchiladas Recip

You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. (Source: www.bbc.co.uk)

www.cookingforkeeps.com)Should I Use Corn TortWe do both. My husband and kids prefer flour tortillas, but traditionally you use corn tortillas. I like them both equally! Flour tortillas hold together a little bit better, and corn tortillas have a tendency to fall a part somewhat. (Source:illas or Flour Tortillas?

Simple Perfect Enchiladas Recipe

Watch how to make this recipe. (Source: www.foodnetwork.com)


How to Cook Chicken for Enchiladas:

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. To make chicken in the slow cooker for enchiladas, my favorite way is top the boneless, skinless chicken breasts (or thighs) with water or broth and cook it on low 4 to 6 hours, then drain or shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time. (Source: www.skinnytaste.com)

Chicken Enchiladas Recip

You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. For a quick enchilada recipe, eliminate the baking process by just simmering the sauce. Or, the sauce can be the center of a main dish, with some rotisserie chicken or shredded meat of your choice, some cheese, chiles, cilantro, lime, atole, cream, and so on.

Enchiladas Recipes Collectio

Prawns with Slaw Stand 'N' Stuff™ Tacos - Make it Fancy

This sauce is delicious, but it tastes nothing like enchilada sauce; actual enchilada sauce is not made with a tomato base, it’s an ancho chili based sauce. Maybe I’m just spoiled living 15 minutes from the Mexican border in an area saturated with amazing authentic Mexican food. Regardless, this tastes really good, I layered it with corn tortillas to make an enchilada casserole instead of rolling into individual enchiladas. Then I topped it with Mexican crema and fresh cilantro when I served it. Tested like a Tex Mex chili casserole. (Source: www.skinnytaste.com)



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