Chicken Enchiladas Authentic Mexican Recipe

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8 hours ago Sour Cream Chicken Enchiladas. Rating: 4.45 stars. 660. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro. By Brenda. Angela's Awesome Enchiladas.

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9 hours ago Place ancho chilis in sauce pan with water. Cook until soft, about 20 minutes. Add peppers, 3 garlic cloves, oregano and water to a chopper or …

Rating: 3.8/5(36)
Total Time: 35 mins
Category: Appetizer, Main Course
Calories: 515 per serving
1. Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
2. Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
3. 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.
4. Preheat oven to 400 degrees.

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5 hours ago Enchilada is a Mexican food which includes a corn tortilla rolled around a filling and then covered with chili pepper sauce. Enchiladas can be filled with a lot of …

Estimated Reading Time: 1 min
1. Preheat oven to 350 °F.
2. In a frying pan, heat the tortillas (for 2-3 seconds on each side).
3. Add 2 tablespoon of olive oil to a sauté pan and heat over medium heat.
4. Add the onion and cook for 5-6 minutes, until translucent.

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4 hours ago 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 …

Reviews: 998
Difficulty: Intermediate
Category: Main-Dish
Steps: 5
1. 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.
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. 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.
4. 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.

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9 hours ago Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the …

Rating: 4.2/5(78)
Total Time: 45 mins
Category: World Cuisine, Latin American, Mexican
Calories: 477 per serving
1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
2. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
3. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

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2 hours ago Remove the enchiladas from the oven, pour on the sauce, top with remaining cheese, and cover with foil. Reduce heat to 400° F, return enchiladas to the oven, and bake …

Rating: 5/5(2)
Total Time: 1 hr 35 mins
1. In a large skillet on medium heat combine the oil, onion, and jalapeno – cook stirring often until softened, about 8-10 minutes
2. Stir in the garlic, chili powder, cumin, and sugar – cook until fragrant, about 30 seconds
3. Stir in the tomato sauce, water, and tomato – bring to a simmer then lower the heat, cook until slightly thickened, about 5 minutes
4. Nestle the chicken into the sauce – reduce heat to low, cover, and fully cook chicken, about 12-20 minutes or until the chicken is 160° F

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8 hours ago Directions. Instructions Checklist. Step 1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 …

Rating: 5/5(621)
Total Time: 1 hr 20 mins
Category: World Cuisine, Latin American, Mexican
Calories: 559 per serving
1. 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.
2. 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.
3. 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.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

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8 hours ago How to make chicken enchiladas. Chicken enchiladas are a baked casserole dish made with four essential components. Shredded Chicken: Sauteed chicken breasts are …

Ratings: 133
Calories: 253 per serving
Category: Entree
1. In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and ½ teaspoon black pepper.
2. Season each side of the chicken breasts with ½ teaspoon of the spice mixture. Save the additional seasoning mix.
3. Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
4. Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.

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1 hours ago This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes …

Rating: 5/5(125)
Total Time: 45 mins
Category: Chicken
Calories: 111 per serving
1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.

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9 hours ago Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper. Spoon enough enchilada sauce into the casserole dish …

Rating: 5/5(26)
Total Time: 1 hr
Category: Main Course
Calories: 413 per serving
1. Preheat oven to 375 degrees. Grease a 9x12 baking dish with non-stick cooking spray.
2. Place chicken in a large stock pot and cover with water. Add onion, garlic, bay leaves, carrot, and celery. Season with a few teaspoons of salt. Bring to a boil and reduce to a simmer. Continue to simmer until chicken is cooked through, about 12-15. minutes. To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done. Remove chicken from the cooking liquid and cool until it's easy enough to handle. Shred chicken, discard leftover liquid and veggies in the pot.
3. While the chicken cooks, make the enchilada sauce. Heat a medium saucepan to a medium heat. Add 2 teaspoons oil and garlic. Saute until slightly softened, about 2-3 minutes. Add tomato paste, cook 1 minute. Whisk in chicken stock. Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt. Whisk to combine. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until thickened.
4. Transfer chicken to a large bowl. Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.

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3 hours ago Directions: Preheat oven to 400 degrees F. Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice …

Rating: 5/5(21)

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5 hours ago Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and …

Rating: 5/5(3)
Category: One Dish Meal
Calories: 571 per serving
1. Preheat oven to 400°.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.

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1 hours ago International Recipes: Authentic Mexican Chicken Enchiladas by Stasia Lopez / Jun 09, 2012 / When my [Mexican] husband and I first started …

Estimated Reading Time: 4 mins

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5 hours ago Enchiladas Rojas are a staple in Mexican cuisine. This recipe features a traditional way of making enchiladas where corn tortillas are first dipped in a delicious red salsa then fried, filled, rolled, and finally be served with various typical toppings.

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Main Course
Calories: 740 per serving

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5 hours ago Feb 24, 2021 · this easy mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. Bring seasoned chicken broth and remaining chicken broth to a gentle. Plus, the beauty of a chicken casserole is that you can give any recipe a head start by simply using leftover or rotisserie chicken.

Rating: 4.1/5(545.8K)

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9 hours ago Chicken Enchilada Recipe Variations. As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however …

Rating: 4.8/5(540)
Total Time: 1 hr
Servings: 8
1. Preheat oven to 350°F. Prepare your enchilada sauce.
2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.

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5 hours ago 2018-05-02 · This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce. The casserole is baked until the cheese is hot and melted. Chicken enchiladas … From jessicagavin.com.

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4 hours ago In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and …

Rating: 4.9/5(36)
Total Time: 1 hr
Category: Easy
Calories: 375 per serving
1. Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
2. In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
3. Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
4. Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.

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2 hours ago 1. The Salsa. For great enchiladas, you need a great salsa. Use our Salsa Verde Recipe (green salsa or green sauce). Prepare the salsa first. While the salsa is cooking, cook …

Rating: 3.2/5(10)
Total Time: 1 hr 20 mins
Category: Enchiladas
Calories: 577 per serving
1. PREPARING THE SALSA
2. Prepare the salsa verde according to this Salsa Verde Recipe.
3. COOKING THE CHICKEN
4. Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.

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3 hours ago Ground beef. Shredded beef or leftover roast beef. Step 1. Shred the cheese and place it in the bottom of the casserole dish. Remember, the order DOES affect the final dish. Step 2. Now add your shredded chicken and peppers and your pre-cooked vegetables. Step 3. Add the enchilada sauce to cover.

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Frequently Asked Questions

What are the best side dishes for chicken enchiladas?

What to Serve with Enchiladas

  1. Mexican Slaw. Probably the best side dish to serve with enchiladas is Mexican coleslaw or slaw. ...
  2. Guacamole. Another homemade side dish to serve is guacamole. ...
  3. Sweet Potato Salad. Thinking outside the box of what to serve with enchiladas? ...
  4. Gazpacho. One of the best pairings for enchiladas is a classic Spanish dish called gazpacho or cold vegetable soup.

How long to cook enchiladas in the oven?

Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

What is a chicken enchilada?

Chicken Enchilada. [ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants.

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