Not just an explosion of flavors, but a beautiful hearty cheesy meal that is ridiculously simple to make – this chicken enchiladas recipe is a no-brainer. I was genuinely craving an easy, saucy and cheesy weeknight dinner recipe and had to whip this one up.
The best thing about this recipe is how easy it is to add or subtract whatever you like from the enchiladas. You can keep the filling strictly chicken. Or you can play around and add some more flavors to the mix such as corn, beans, onions and cream cheese. The choice is entirely yours.
What I Love About These Chicken Enchiladas
I love the slow and rather therapeutic process of filling and rolling up each individual wrap. Honestly, it is one of those things that quieten down your mind immediately. And given how I was dealing with a rather busy week, I needed the exercise.
How Do I Prepare My Chicken
You can use any type of chicken you like. If you’re feeling especially lazy, a rotisserie chicken works just well too. In my case, I boiled chicken breasts with some salt, pepper, red chili flakes, and garlic, until the meat was so tender it was coming apart without me even trying.
What Goes In These Chicken Enchiladas
I paired my chicken with red kidney beans, some corn, freshly diced onions, some pickled chilies (for that extra kick of flavor), and of course, cheese. I’m not too picky about my cheese, so you can feel free to pick out any cheese of your choice that melts beautifully and gives you a nice pull. We love a nice cheese pull.
The most important part in this recipe is, without a doubt, the red enchilada sauce. I made mine from scratch and you can too, since it’s ridiculously easy and takes about 5 mins to prepare.
Make Your Own Homemade Enchilada Sauce!
Now, are you ready for an indulgent dinner?
Chicken Enchiladas
6
servings20
minutes15
minutesKeep your device screen on
Ingredients
1 whole chicken breast (boiled and shredded)
1 cup red kidney beans
1 cup sweet corn
1 medium diced onion
3 cups grated cheese
1/2 cup diced pickles/chilies/jalapenos
1 cup enchilada sauce
8 tortillas
- Toppings
fresh cilantro or parsley
sour cream
green onions
pickled red onions
Directions
- Preheat your oven to 180°C and prepare your enchilada sauce.
- Assemble your enchiladas by placing down a tortilla, and glazing it with one tablespoon of enchilada sauce.
- Next add your chicken, beans, corn, onions, chilies and cheese. Roll them up tightly and place in a baking dish.
- Repeat the previous step until all your enchiladas are wrapped and placed in the dish.
- Now take the remaining enchilada sauce and add 4-5 tbsp water to it and mix thoroughly.
- Pour the thinned out enchilada sauce all over your enchiladas, making sure not to miss a spot.
- Now add some shredded cheese on top and place your dish in the oven.
- Bake for 15 minutes until the cheese melts and creates a crispy golden top. Your enchiladas should be sizzling deliciously, too.
- Remove your enchiladas from the oven and garnish with spring onions, fresh cilantro or parsley and a drizzle of sour cream.
