Cheesy Chicken Enchiladas Baked to Perfection

Recipe Introduction

Quick Hook

Fancy some comfort food? Ever crave something cheesy and satisfying? These baked chicken enchiladas are dead easy to make. They are proper flavour bombs and are sure to hit the spot.

Brief Overview

These enchiladas have a rich Mexican casserole chicken heritage. The dish is surprisingly easy, and will take about an hour. This recipe yields six generous servings. Perfect for a family dinner.

Main Benefits

This chicken enchilada recipe baked uses corn tortillas which are naturally gluten-free. They make a great alternative to the usual wheat wraps.

Perfect for a casual get-together with mates or a cozy night in. Honestly, what makes this recipe special is the homemade sauce you'll never go back to store-bought.

These aren't just any Chicken Enchiladas

Are you looking for the ultimate in cheesy chicken enchiladas ? This is the place. This is your fast track to flavour town! The secret ingredient? A homemade enchilada sauce.

Honestly, it's surprisingly easy to make and totally elevates the whole dish. I'm talking lip-smacking, plate licking deliciousness.

Now, easy chicken enchiladas are a must for any busy weeknight! This is a game changer, I promise. You can prep everything ahead of time and just pop it in the oven when you're ready.

Think less stress, more chill, and a delicious meal on the table in no time.

More than just a meal: Weeknight enchiladas

Homemade enchilada sauce sounds intimidating but trust me, it's well worth it. It adds a depth of flavor you just can't get from a jar.

It’s your chance to really impress your mates, eh?

Plus, who doesn’t love a bit of chicken enchiladas with corn tortillas ? They give a lovely sweetness and texture that flour tortillas just can't match.

Add creamy sour cream and you have the ultimate baked chicken enchiladas with sour cream . It is the perfect comfort dish.

Ingredients & Equipment: Your Arsenal for Awesome Enchiladas

Alright, so you're ready to whip up some seriously tasty baked chicken enchiladas ? Ace! Let’s get our ducks in a row with the ingredients and gear.

No need to be a Michelin star chef here; it’s all about good grub made easy! Honestly, making cheesy chicken enchiladas is easier than you think.

Main Ingredients: The Stars of the Show

Here's the lowdown on what you need. Proper measurements are key. Get them right, and you're already halfway there!

• Chicken Breasts: 1.5 lbs (680g) boneless, skinless. Quality check: Look for plump, pink chicken.
• Olive Oil: 1 tbsp (15ml) for the chicken.
• Chili Powder: 1 tsp (5g) for the chicken.
• Cumin: 1/2 tsp (2.5g) .
• Garlic Powder: 1/4 tsp (1.25g) .
• Onion Powder: 1/4 tsp (1.25g) .
• Salt and pepper: To taste, innit!
• Olive Oil: 2 tbsp (30ml) for the enchilada sauce.
• All-Purpose Flour: 2 tbsp (25g) .
• Chili Powder: 3 tbsp (35g) .
• Cumin: 1 tsp (5g) .
• Garlic Powder: 1/2 tsp (2.5g) .
• Dried Oregano: 1/4 tsp (1.25g) .
• Cayenne Pepper: 1/4 tsp (a pinch) (optional, if you like a kick).
• Chicken Broth: 2 cups (475ml) .
• Tomato Sauce: 1 (15 oz/425g) can .
• Apple Cider Vinegar: 1 tbsp (15ml) .
• Salt and pepper: To taste.
• Corn Tortillas: 12 (6 inch) . For proper chicken enchiladas with corn tortillas , there is no better.
• Monterey Jack Cheese: 2 cups (225g) shredded. Quality check: Make sure it's properly sealed.
• Optional toppings: Sour cream, chopped cilantro, sliced green onions.

Seasoning Notes: Spice It Up!

Chili powder and cumin are your best mates for that authentic Tex-Mex vibe. Got no oregano? A pinch of Italian seasoning works a treat.

For a richer taste, try adding a dash of smoked paprika. It will enhance your homemade enchilada sauce .

Equipment Needed: Keep It Simple

You don't need fancy kit for banging baked chicken enchiladas with sour cream . Here's what you'll need:

• Large skillet or Dutch oven: For cooking that chicken.
• 9x13 inch (23x33 cm) baking dish: Essential for baking.
• Large mixing bowl: For mixing all the deliciousness.

A potato masher can work instead of a fork. So there you have it. Now let's get cooking with this chicken enchilada recipe baked ! You'll nail it, I promise.

Plus, it's so easy chicken enchiladas and you can make it even on a weeknight enchiladas .

Cheesy Chicken Enchiladas: Baked to Perfection!

Honestly, is there anything better than a good Mexican casserole chicken dish? This recipe for baked chicken enchiladas is all about bringing those comforting Tex-Mex flavors straight to your kitchen.

We are talking about a dish made with tender shredded chicken, a vibrant homemade enchilada sauce , wrapped in soft tortillas, and baked until bubbly and golden.

This easy chicken enchiladas recipe skips the frying step, going straight into the oven, which makes it healthier and simpler for a weeknight dinner.

It is a crowd pleaser, like bangers and mash on a cold night.

Prep Steps: Your Mise en Place Mission

• Essential mise en place: First things first, get everything prepped. Shred the chicken (or use rotisserie no judgement!), grate the cheese, chop any toppings.

  It makes life so much easier, you know?

• Time saving organization tips: I like to prep the sauce while the chicken is cooking. Double duty, less time in the kitchen! Line everything up.

• Safety reminders: Be careful when you're handling hot chicken and the baking dish coming out of the oven. Oven gloves are your best mate!

step-by-step: Let's Get This Show on the Road!

1. Cook the Chicken: Sear the chicken breasts in olive oil with spices until cooked through. Shred the chicken with two forks.

2. Make the Enchilada Sauce: Sauté flour and chili powder in oil to create a roux. Whisk in chicken broth and tomato sauce.

   Simmer until thickened, then add vinegar and seasonings. Taste as you go and adjust the seasonings to your liking.

3. Warm the Tortillas: Briefly heat the tortillas (microwave, dry skillet, or wrapped in damp paper towels in the oven) to make them pliable. This stops them from cracking later.

4. Assemble the Enchiladas: Dip each tortilla in enchilada sauce. Fill with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam side down in the baking dish.

5. Top and Bake: Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Bake at 350° F ( 175° C) until bubbly and golden brown, about 25- 30 minutes .

6. Garnish & Serve: Top with sour cream, cilantro, and green onions, if desired. Serve hot.

Pro Tips: From Novice to Masterchef!

• Expert technique: Don't overfill the tortillas! Honestly, too much chicken and they'll burst. A little sprinkle of Monterey Jack Cheese goes a long way.

• Common mistakes: Using cold tortillas is a big no-no. Warm them up to avoid cracking. Chicken enchilada recipe baked right every time!.

• make-ahead options: You can totally assemble these weeknight enchiladas ahead of time and keep them in the fridge. Just add an extra 10 minutes to the baking time.

This cheesy chicken enchiladas recipe is one of my all-time favorites. I think it is a fantastic dish and it delivers amazing results.

Recipe Notes for Stellar Baked Chicken Enchiladas

So, you're about to dive into making these cheesy chicken enchiladas . Ace! Here are a few notes from my own kitchen adventures, because let's be honest, recipes are just a starting point.

I've tweaked this chicken enchilada recipe baked over time, and these tips are gold. Honestly, I've made my fair share of kitchen "oops" moments to learn these.

Serving Suggestions for a Real Fiesta

Forget boring plating. Pile those baked chicken enchiladas high! A dollop of sour cream is mandatory, innit? Chopped cilantro and sliced green onions give it that extra zing and makes it look like you know what you're doing.

A side of Mexican rice and refried beans makes it a proper meal. For drinks, I reckon a cold cerveza or a cheeky margarita would be perfect.

Storage Tips Keep the Flavour Alive!

Got leftovers? Lucky you! Pop those easy chicken enchiladas into an airtight container and they'll happily live in the fridge for up to 3 days.

Reheating is a breeze in the microwave (cover 'em so they don't dry out) or in the oven at 350° F ( 175° C) until warmed through.

Freezing these is also an option, just make sure they are cooled. Wrap them individually or freeze in small batches.

Variations Get Creative with Your Enchiladas

Feeling adventurous? How about some spicy shredded chicken enchiladas ? Chuck in some diced jalapeños into the chicken mixture, or use a spicier chili powder for the sauce.

If you are vegetarian, use black beans, corn, and sautéed peppers for the filling. Boom! Mexican casserole chicken perfection! Use flour instead of corn tortillas.

Nutrition Basics Food for the Soul and Body!

These baked chicken enchiladas with sour cream are quite the balanced meal. They're packed with protein from the chicken and cheese.

They provide carbohydrates from the tortillas. Fiber is abundant in beans and corn. Each serving contains approximately 450-550 calories. Each serving delivers 40-45g of protein! Just remember, this is an estimate.

Alright, now you're armed with all the insider knowledge. Don't be afraid to experiment. Make these homemade enchilada sauce and chicken enchiladas Monterey Jack cheese to your taste, and most importantly, have fun! You got this! These weeknight enchiladas are going to knock their socks off!

Frequently Asked Questions

Can I make these baked chicken enchiladas ahead of time? I'm proper busy during the week!

Absolutely! You can assemble the enchiladas completely, cover them tightly with foil, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time to ensure they're heated through. Just like prepping a Sunday roast the day before, it saves a lot of time on the big day!

What's the best way to store leftover baked chicken enchiladas? I never seem to eat the whole lot!

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them individually or bake them in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.

They taste just as good the next day almost like a Boxing Day leftovers feast!

My enchiladas always seem to fall apart when I try to roll them. Any tips?

The key to preventing cracking is to warm the tortillas! Briefly heat them in a dry skillet, microwave them between damp paper towels, or warm them in the oven. This makes them more pliable and less likely to tear when you're rolling them.

Also, don't overfill the tortillas, or they'll burst open a bit like overstuffing a Christmas stocking!

Can I adapt these baked chicken enchiladas to be spicier? I like a bit of a kick, like a proper vindaloo!

Of course! You can easily add more heat by using a spicier chili powder in the enchilada sauce, adding a pinch of cayenne pepper, or including diced jalapeños in the chicken filling. You could even use hot sauce as a topping for an extra fiery finish.

Just remember to start small and taste as you go, unless you're brave enough to go full-on ghost pepper!

I don't have Monterey Jack cheese. What other cheese works well in these baked chicken enchiladas?

Monterey Jack is great for its melting ability, but cheddar, Colby Jack, or a Mexican blend all work beautifully too! The cheese choice is quite forgiving so you can even just use what is left in your fridge.

It's all about that cheesy goodness, so don't be afraid to experiment a bit think of it like choosing the perfect cheese for your Ploughman's Lunch!

Are baked chicken enchiladas healthy?

Baked chicken enchiladas can be a relatively healthy meal, especially compared to their fried counterparts. You can further lighten them up by using lean chicken breast, low-fat cheese, and whole wheat tortillas. Also, bulking it up with vegetables like bell peppers or corn can also make it more nutritious.

Keep an eye on portion sizes, and you've got a delicious and relatively guilt free meal!