Best 3 Chicken Cilantro Enchiladas Recipes

Indulge in the vibrant flavors of Mexican cuisine with our tantalizing chicken cilantro enchiladas. These delectable enchiladas are a symphony of authentic Mexican flavors, featuring tender chicken, aromatic cilantro, and a flavorful enchilada sauce that will tantalize your taste buds. Served with a variety of accompaniments like guacamole, sour cream, and salsa, these enchiladas are a complete meal that will satisfy your cravings for authentic Mexican food. In addition to the classic chicken cilantro enchiladas, we also offer variations that cater to different dietary preferences and tastes. Our vegetarian enchiladas are filled with a medley of roasted vegetables, while our black bean enchiladas offer a hearty and protein-packed option. For those who prefer a touch of heat, our spicy enchiladas are sure to deliver a delightful kick. No matter your preference, our diverse selection of enchilada recipes guarantees an unforgettable culinary experience.

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LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce image

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Categories Milk/Cream Chicken Garlic Onion Bake Mozzarella Hot Pepper Tomatillo Cilantro Tortillas Bon Appétit

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE

CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE image

Categories Chicken

Yield 6 people

Number Of Ingredients 19

Ingredients

Rice
2 cups white rice
1 lime
1 bunch cilantro
2 tbs olive oil
Enchiladas
2 chicken breasts, shredded
1 can Enchilada sauce
1/2 cup Monterey Jack cheese
1/2 cup Mexican blend
1/2 cup Cheddar
1 tbs minced garlic
Pico de Gallo
8 roma tomatoes
1 bunch cilantro
1 lime
1 red onion
2 tbs olive oil
salt to taste

Steps:

Toss shredded chicken in skillet with enchilada sauce and garlic Bake at 350° for 35 to 40 minutes or until golden brown.

LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE

LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE image

Categories Chicken

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 lbs. large tomatillos, husked, rinsed, halved
1 1/4 cups low salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced with seeds
12 5-6 inch flour tortillas
1 purchased roated chicken meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese cut into strips
1 cup shipping cream

Steps:

Preheat oven to 450. Mix tomatillos, chicken borth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile;blend mixture to coarse puree. Season sauce to taste with salt and pepper. Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chiken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining trotillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt & pepper. Bake until bubbling, about 15 minutes. Cool 10 minutes. Serve with remaining tomatillo sauce.

Tips:

For the best flavor, use fresh cilantro and limes.
If you don't have any enchilada sauce, you can make your own by simmering tomato sauce, chili powder, cumin, and oregano in a saucepan for 15 minutes.
To make the enchiladas ahead of time, assemble them and then cover them with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake them, bring them to room temperature for 30 minutes before baking.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and shredded cheese.

Conclusion:

Chicken cilantro enchiladas are a delicious and easy-to-make Mexican dish that is perfect for any occasion. They are filled with tender chicken, fresh cilantro, and melted cheese, and they are smothered in a flavorful enchilada sauce. These enchiladas are sure to be a hit with your family and friends.

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