Weeknight Fiesta Easy Shredded Chicken Enchiladas

Recipe Introduction: Your Weeknight Fiesta Awaits!

Ever get that hankering for something comforting and flavourful? These chicken enchiladas are your answer! Honestly, this recipe is about to become your new go-to. It's packed with that classic Tex-Mex deliciousness.

Easy Chicken Enchiladas: A Taste of Mexico at Home

Chicken enchiladas have roots in Mexican cuisine. They are a staple Tex-Mex dish loved worldwide. This recipe is beginner friendly and takes about 50 minutes from start to finish.

It serves 6 hungry people!

What's So Great About These Enchiladas?

Forget slaving away in the kitchen. These easy chicken enchiladas are quick, easy, and full of flavour! Chicken provides protein.

It's the perfect meal to spice up any day. Plus, they're totally customizable.

Okay, let's get this show on the road! Think of me as your whisperer, ready to conjure up the perfect supporting cast for "chicken enchiladas."

Ingredients You'll Need

• For the Chicken: Chicken breasts, olive oil, and a mix of spices.
• For the Enchilada Sauce: Olive oil, flour, chili powder, and chicken broth.
• For Assembly: Corn tortillas, cheese, and toppings of your choice.

I once messed up the sauce by adding too much cayenne pepper, oh my gosh ! The dish become hot and had to add more cheese for the kids to be able to digest.

A Quick Look at the Process

First, you'll cook and shred the chicken. Next, whip up the homemade enchilada sauce. Dip, fill, roll and bake until golden and bubbly.

Seriously, it's easier than putting on your wellies for Glastonbury!

More Flavorful Options!

These are Tex-Mex chicken enchiladas , it's all about making them your own. Use rotisserie chicken for speed. Add black beans for extra heartiness.

The possibilities are endless, innit? Use homemade enchilada sauce for a better taste. This can be made a chicken enchilada casserole .

You can also add corn tortillas and a shredded chicken enchiladas recipe .

Ingredients & Equipment: Chicken Enchilada Show Time!

Okay, let's get this show on the road! Think of me as your whisperer. Ready to conjure up the perfect supporting cast for chicken enchiladas .

This recipe is all about ease, so don't worry, it's not complicated.

Main Ingredients For The Best Shredded Chicken Enchiladas Recipe

Here’s what you need, listed in order of appearance.

• Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts. Make sure they're plump and juicy. Nobody wants dry enchiladas, right? If they're looking a bit pale, give them a miss!
• Olive Oil: 1 tbsp (15ml). A good glug.
• Chili Powder: 1 tsp (5g)
• Ground Cumin: 1/2 tsp (2.5g).
• Garlic Powder: 1/4 tsp (1.25g).
• Onion Powder: 1/4 tsp (1.25g).
• Salt & Pepper: To taste. Don't be shy.

For the sauce, here's what we need for a good Homemade enchilada sauce :

• Olive Oil: 2 tbsp (30ml).
• All-Purpose Flour: 2 tbsp (20g). This helps thicken the sauce.
• Chili Powder: 3 tbsp (24g).
• Ground Cumin: 1/2 tsp (2.5g).
• Garlic Powder: 1/4 tsp (1.25g).
• Dried Oregano: 1/4 tsp (1.25g).
• Smoked Paprika: 1/4 tsp (1.25g). This adds a lovely smoky depth.
• Cayenne Pepper: 1/4 tsp (1.25g). (Optional, for heat!)
• Chicken Broth: 2 cups (475ml). You could use vegetable broth too!
• Apple Cider Vinegar: 1 tbsp (15ml).
• Salt & Pepper: To taste.

For assembly of the Weeknight chicken enchiladas :

• Corn Tortillas: 12 (6 inch). Corn tortillas are classic for that authentic Tex-Mex feel.
• Shredded Cheese: 2 cups (225g) cheddar, Monterey Jack, or a Mexican blend. Get a good melting cheese!
• Toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced green onions. Get creative!

Seasoning Notes: Tex-Mex Chicken Enchiladas Edition

We're going full-on Tex-Mex here. Chili powder and cumin are your base. Smoked paprika and oregano add depth. A pinch of cayenne kicks it up a notch.

If you are missing an ingredient, a taco seasoning mix can fill the gap.

Equipment Needed: Keep it Simple

• Large skillet.
• 9x13 inch baking dish.
• Whisk.
• Two forks. (For shredding chicken).
• Small saucepan.

That's it! No need for fancy gadgets. If you don't have a whisk, a fork will do. Let’s make some amazing Chicken enchilada casserole !

Weeknight Fiesta: Easy Shredded Chicken Enchiladas

Fancy a bit of Tex-Mex comfort food? Honestly, who doesn’t? These Easy Chicken Enchiladas are perfect for a weeknight dinner.

You know?, they’re proper simple to make and taste amazing. We're talking tender chicken, zingy sauce, and loads of cheese.

Okay, let's get this show on the road!

Prep Like a Pro

• Essential mise en place: Get your chicken, cheese, tortillas, and spices ready. Chop your onions. Measure everything out. It makes the whole process so much smoother.
• Time saving organization tips: Use pre-shredded cheese if you’re feeling lazy. No judgement here. Pre-cook the chicken breasts earlier in the day to save even more time.
• Safety reminders: Watch out when chopping onions. Keep kids and pets away from the oven. Don't burn yourself!

Let's Get Cooking: Enchilada Time!

1. Cook chicken breasts with 1 tbsp olive oil and spices till done. Internal temperature reaches 165° F ( 74° C) . About 20 minutes.
2. Shred the chicken using two forks. Or, get fancy with a stand mixer.
3. Make the enchilada sauce. Heat 2 tbsp oil, add flour, then spices. Cook briefly. Slowly whisk in chicken broth. Simmer until thick. About 5- 7 minutes.
4. Dip tortillas in the enchilada sauce. Fill with chicken and cheese. Roll 'em up tight.
5. Bake at 375° F ( 190° C) for 20- 25 minutes , until bubbly.

Pro Tips for Enchilada Perfection

• Pro Tip number 1: Warmed tortillas are your best friend. Seriously. It makes them easier to roll up without cracking.
• If your tortillas are cracking. Zap them in the microwave for a few seconds! Softens them right up!
• Avoid : Overfilling the tortillas. That's how disasters happen.

These chicken enchiladas are a great family meal. They also freeze well. Perfect for meal prepping! You can use shredded chicken enchiladas recipe for your next meal.

Honestly, that's why they are my go-to.

Recipe Notes for Perfect Chicken Enchiladas

So, you're about to make some chicken enchiladas . Ace! Before we get started. Let's chat about some notes. You know, the bits that can make or break your dinner.

I learned these the hard way, usually by nearly setting off the smoke alarm! Hopefully, they’ll help you nail it first time!

Serving Up Style: Plating and Presentation

Presentation matters! Think restaurant vibes, but without the price tag. Chicken enchiladas look amazing topped with a dollop of sour cream and a sprinkle of fresh cilantro.

For extra points, add some diced tomatoes or sliced green onions.

I love serving mine family style. A big platter in the middle of the table. It's casual, fun, and gets everyone involved.

On the side? How about some Mexican rice, refried beans, or a simple salad? A margarita wouldn't hurt either!

Keeping it Fresh: Storage Tips

Got leftovers? Lucky you! These easy chicken enchiladas taste just as good the next day. Store them in an airtight container in the fridge for up to 3-4 days .

To reheat, simply pop them in the oven at 350° F ( 175° C) until heated through. You can also microwave them.

I prefer the oven because it keeps the tortillas from getting soggy.

Freezing these is also an option. Just wrap them individually in plastic wrap and then place them in a freezer bag.

They'll keep for up to 2-3 months. When reheating from frozen, let them thaw overnight in the fridge first.

Remixing the Recipe: Variations

Want to mix things up? No problem! For a vegetarian version, swap the chicken for black beans, corn, and bell peppers.

Honestly, it's just as tasty! Need a dairy-free option? Use dairy-free cheese and sour cream.

Seasonal swaps? In the summer, add some grilled zucchini or corn to the filling. In the winter, butternut squash would be amazing. Don't be afraid to experiment!

Cracking the Code: Nutrition Basics

Okay, let's get this show on the road! These shredded chicken enchiladas recipe are yummy. Each serving has a good amount of protein, thanks to the chicken and cheese.

They also provide carbohydrates for energy, and healthy fats. Think of me as your whisperer, ready to conjure up the perfect supporting cast for "chicken enchiladas.

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Of course, it also depends on your ingredients, so make sure you check and adjust portion sizes

Give it a Go!

There you have it! Some handy notes to help you on your chicken enchiladas journey. Don't worry if you don't get it perfect the first time.

Just have fun with it! And remember, a homemade meal always tastes better when it's made with love.

Frequently Asked Questions

Can I make these chicken enchiladas ahead of time? I'm a busy bee!

Absolutely! You can assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they're heated through. Think of it like prepping your Sunday roast on Saturday saves time and effort!

My enchiladas are always soggy! What am I doing wrong?

Soggy enchiladas are a common woe! Try lightly frying the tortillas in oil for a few seconds on each side before filling them. This creates a barrier that prevents them from absorbing too much sauce.

Warming the tortillas in a dry skillet or microwave can also help make them more pliable and prevent cracking, so they hold the filling better.

What's the best way to store leftover chicken enchiladas? Will they still be good the next day?

Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. They're definitely still good the next day perfect for a quick lunch! Reheat them in the oven at 350°F (175°C) until warmed through, or microwave them in 30-second intervals.

I'm trying to watch my waistline. Are there any healthier variations I can make to these chicken enchiladas?

Definitely! Use whole wheat tortillas instead of corn for added fiber. You can also reduce the amount of cheese or use a reduced fat variety. Adding more veggies like bell peppers, onions, or spinach to the filling will bulk up the enchiladas without adding tons of calories.

You could even grill the chicken instead of sauteeing it to cut down on fat.

Can I freeze these chicken enchiladas? Need a proper ready meal!

Yes, you can! Assemble the chicken enchiladas, but don't bake them. Wrap them tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. When ready to bake, thaw them overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the baking time.

Just like a shop bought ready meal, only much tastier!

I want to try something different. What kind of variations can I do to these chicken enchiladas?

There are loads of variations to try! How about a creamy version by adding cream cheese to the chicken filling? Or you could swap the chicken for black beans and corn for a vegetarian option. For some heat, add jalapenos or chipotle peppers to the filling or sauce. Get creative and have a proper fiesta!