Best 2 Baked Chicken Enchiladas Recipes

**Enchiladas: A Culinary Symphony of Mexican Flavors**

Enchiladas, a symphony of flavors, colors, and textures, are a quintessential Mexican dish embraced worldwide for their versatility and tantalizing taste. These delectable rolled tortillas, generously filled with a savory mixture of meats, beans, vegetables, and cheese, are then smothered in a zesty sauce and baked to perfection. This article presents a curated collection of enchilada recipes, each offering a unique culinary journey that caters to diverse preferences and dietary choices. From classic chicken enchiladas, bursting with tender chicken and a rich tomato sauce, to vegetarian black bean enchiladas, brimming with hearty beans and roasted vegetables, this compilation promises an enchilada experience like no other. Whether you seek a traditional red sauce or a more contemporary green sauce, a mild or spicy kick, or a gluten-free or vegan option, these recipes have got you covered. Embark on a culinary adventure and discover the enticing world of enchiladas, where every bite is a celebration of Mexican heritage and culinary artistry.

Let's cook with our recipes!

BAKED CHICKEN ENCHILADAS

Baked Chicken Enchiladas image

These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 envelope enchilada sauce mix
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese, divided
1/3 cup sliced ripe olives
1-1/3 cups chopped fresh tomatoes, divided
1/4 cup chopped green pepper
2 tablespoons chopped green onion
10 flour tortillas (6 inches)
2 cups shredded lettuce

Steps:

Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.

Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

BAKED CHICKEN ENCHILADAS

Baked Chicken Enchiladas image

Been craving Mexican lately...but have also been craving lasagna at the same time. So I was thinking, what is Mexican but also satisfies that baked cheesy craving? I went with Enchiladas this week. Simply, here's how I make my Chicken Enchiladas.

Provided by Maggie May Schill

Categories Tacos & Burritos

Time 2h30m

Number Of Ingredients 21

Ingredients

4 fresh ripe tomatoes, cubed
5 clove garlic, crushed
1 jalapeno peppers, sliced and seeded
1 red bell pepper, sliced and seeded
1 large red onion, minced
2 Tbsp vegetable oil
2 Tbsp unsalted butter
1 lb chicken breasts, boneless and skinless
1 c flour
4 8 inch, flour tortillas
1/2 c sour cream
1 c fresh cilantro, chopped
1/4 c quesodilla cheese, grated
1/2 c monterey jack cheese, grated
1/2 c cheddar cheese, grated
2 Tbsp cumin
2 tsp chilli powder
3/4 tsp cayenne pepper
1 tsp celery salt
salt and pepper to taste
1 c cooked black beans

Steps:

1. For Enchilada Sauce: 1-In a large sauce pan, heat your oil to smoking temperature. 2-Set pan to medium heat. Add your garlic to the pan and let them sweat. immediately add 1/2 your diced red onion. (set rest of onion aside for later.) Cook until translucent. 3-Add your cubed tomatoes to the pan, along with a pinch of salt to draw the liquids from the tomatoes. Stir for half a minute then add your red pepper and jalapeno. 4-Cover pan and set to medium-low heat and let cook for 2 hours. 5-Uncover pan after 2 hours and blend the sauce smooth with an immersion blender. Or transfer to a standard blender and blend until smooth. (You can also forgo blending altogether if you prefer a chunky Enchilada sauce.) 6-Set heat back to medium. 7-Stir in cumin, cayenne, chilli powder and celery salt. Stir. 8-Add salt and pepper to taste. 9-Allow to cook for another 10 minutes uncovered on the medium heat. 10-Stir in cilantro. 11-Set sauce aside.
2. For Filling: 1-Heat your salted butter in a large frying pan. 2-Pound your chicken breast flat and dredge in flour. 3-Once butter is hot, fry your chicken until cooked through. 4-Remove chicken from heat and let cool at room temperature. (Never cool chicken in the fridge!!!) 5-Scrape your frying pan and add the rest of your red onions to the pan. 6-Cook until tender, then add your pre-cooked black beans and heat through. Set aside. 7-In a large mixing bowl, shred your chicken. 8- add your sour cream and 3/4 of your cheeses to the bowl. 9-Add your onion and black bean mixture to the bowl. Add salt and pepper to taste, and mix everything together.
3. Assembly: 1-Pre-heat oven to 375'F 2-In a 9X9 casserole dish, spread 1 1/2 cups of your sauce to coat bottom of pan. 3-Lay your tortillas out on a clean counter or cutting board. 4-Spoon about 2 tablespoons of the filling on each tortilla. 5-Roll tortillas to seal in filing. 6-Lay rolled tortillas in your pan on top of your sauce. 7-Pour 2-3 cups of your sauce over the tortillas. 8-Spread the rest of your cheese on top.( I also like to add any extra black beans to the topping, because black beans are awesome in my opinion. The more the better!) 9-Bake for about 30 minutes, or until bubbly!!! 10-Let cool for 10 minutes before serving ( Add cilantro to finished dish if you want a little extra crunch and fresh flavor.)

Tips:

Choose the Right Tortillas: Use high-quality corn or flour tortillas that are pliable and won't tear easily. Freshly made tortillas are best, but store-bought ones can also work.
Shred Your Own Cheese: Pre-shredded cheese often contains additives and preservatives. Shredding your own cheese ensures that it melts smoothly and evenly.
Don't Overfill the Enchiladas: Overfilling the enchiladas can make them difficult to roll and may cause them to fall apart during baking.
Bake the Enchiladas Until Golden Brown: The enchiladas are done baking when they are golden brown and the cheese is melted and bubbly.
Let the Enchiladas Rest Before Serving: Let the enchiladas rest for a few minutes before serving to allow the flavors to meld and the filling to set.

Conclusion:

Baked chicken enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. With a few simple tips, you can make the perfect enchiladas every time. So next time you're looking for a quick and easy weeknight meal, give baked chicken enchiladas a try. You won't be disappointed!