Best 5 Authentic Chicken Enchilada Recipes

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**Authentic Chicken Enchiladas: A Journey into Mexican Flavors**

In the realm of Mexican cuisine, enchiladas stand as a culinary masterpiece, tantalizing taste buds with their harmonious blend of flavors and textures. These delectable corn tortillas, filled with savory fillings and smothered in a rich, flavorful sauce, have captured the hearts of food enthusiasts worldwide. Our comprehensive guide presents a collection of authentic chicken enchilada recipes, each offering a unique interpretation of this beloved dish.

From the classic Red Chicken Enchiladas, bursting with the vibrant flavors of traditional Mexican salsa roja, to the tantalizing Green Chicken Enchiladas, where tomatillo and green chiles create a vibrant, tangy sauce, our recipes cater to diverse palates. For those seeking a creamy, cheesy delight, our Creamy White Chicken Enchiladas, featuring a luscious white sauce made with sour cream and cream cheese, are sure to satisfy.

For those with a taste for bold, spicy flavors, our Mole Chicken Enchiladas, showcasing a rich, complex mole sauce made with a blend of chiles, nuts, and spices, offer an unforgettable culinary experience. And for those who prefer a healthier option, our Chicken Enchiladas with Poblano Sauce, featuring a roasted poblano pepper and tomatillo sauce, provide a nutritious and flavorful alternative.

With step-by-step instructions, detailed ingredient lists, and helpful tips, our authentic chicken enchilada recipes ensure that you can recreate these culinary wonders in the comfort of your own kitchen. Prepare to embark on a flavor-filled journey as you explore the diverse world of chicken enchiladas, captivating your taste buds and transporting you to the vibrant streets of Mexico with every bite.

Here are our top 5 tried and tested recipes!

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE



Authentic Mexican Chicken Enchiladas with Red Sauce image

These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!

Provided by Mexican Appetizers and More

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 18

2 lb chicken breasts (shredded)
3 garlic cloves (minced)
1 teaspoon ground cumin
1 teaspoon chile powder
2 cups monterey jack cheese (shredded)
1 cup Mexican Queso Fresco (crumble cheese with fingers)
12 corn tortillas
red onion (chopped for topping)
salt (to taste)
pepper (to taste)
oil
1/2 cup fresh cilantro (coarsely chopped)
1 small red onion (chopped)
4 dried ancho chiles (seeds and stems removed)
3 dried guajillo chiles (optional to use these, seeds and stems removed)
3 garlic cloves
1/4 teaspoon dry oregano
salt and pepper (to taste)

Steps:

  • Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
  • Reserve some of the water the chicken was cooked in, about 2 cups of broth.
  • Shred chicken with two forks.
  • If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
  • Add shredded chicken and broth of chicken.
  • Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
  • Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
  • Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
  • Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
  • Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
  • Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
  • In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
  • Preheat oven to 400 degrees.
  • Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
  • Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
  • Add additional sauce on top of tortillas. Cover with additional monterey cheese
  • Cover casserole with aluminum and place in oven for 10 to 12 minutes.
  • Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
  • Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
  • Serve 1 to 2 enchiladas per person. Enjoy!

Nutrition Facts : Calories 515 kcal, ServingSize 1 serving

AUTHENTIC ENCHILADAS VERDES



Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

CHICKEN ENCHILADAS



Chicken Enchiladas image

At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 16 enchiladas, 8 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Steps:

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Marcela Valladolid

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
  • Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
  • Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
  • Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your enchiladas.
  • Don't overcook the chicken. Chicken that is cooked too long will be dry and tough.
  • Be generous with the sauce. Enchiladas need a good amount of sauce to keep them moist and flavorful.
  • Use a variety of cheeses. This will add depth and complexity to the flavor of your enchiladas.
  • Don't be afraid to experiment. There are many different ways to make enchiladas, so feel free to get creative and try different ingredients and flavors.

Conclusion:

Chicken enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different variations, there is sure to be a chicken enchilada recipe that everyone will love.

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