), Soaked Granola Recipe (raw & enzyme-rich! Add the remaining 2 cups water to the blender. These enchiladas were fantastic and very easy. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. I added a little semisweet chocolate to try to mellow it out but it’s noticeably bitter. Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! We found a new favorite! My family and I loved this! The enchilada sauce is awesome and better than any can/jar. They also make a great celebratory dish for Cinco de Mayo!

Top it all with crumbly white cheese and take a bite, and WHOA!

Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through. 1-2 minutes on each side. I’m Wardee Harmon, and I’m the author of the Complete Idiot’s Guide to Fermenting Foods and the lead teacher for Traditional Cooking School’s Bible-based cooking program. Swap the flour tortillas for corn tortillas, add beans, olives or jalapenos, add veggies such as squash/corn/zucchini/bell peppers, swap the cheeses or even make it with ground beef! I hope they become a new favorite! Brand spankin new to Mexican food. Repeat with remaining tortillas. All demo content is for sample purposes only, intended to represent a live site. I hope you love them, Debi! It will be very thick at this point. Sounds tasty! You’re so welcome! They will need to be de-seeded and boiled. Hi Wendy, thank you so much for your super thoughtful comment! MAKE AHEAD. While flour tortillas are delicious right away, they tend to get soggy when frozen, whereas corn tortillas hold their shape. Thank you so much, Margaret! Can’t wait to this one. Used flour tortillas and the Mexican cheese blend from Whole Foods. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Keep in mind the sauce will thicken some as it cools. Mexican crema or sour cream Extra enchilada sauce. This also creates the perfect ratio of ingredients in every bite.

I’m honored these Chicken Enchiladas are the best you’ve ever had and your new go-to! So I'm excited to incorporate more healthy Mexican recipes into our dinner routine. Beef variation (instead of chicken): When making filling, brown 2 pounds ground beef with onion and bell pepper. Did you make sure to roast the tomatoes first? Thank you so much Teena! Thanks so much for sharing. I haven’t had the issue with it being thick before, so I’m thinking it must have had something to do with the tomatoes. This authentic chicken enchiladas recipe is made with juicy shredded chicken wrapped in corn tortillas, lots of cheese, and smothered in a hugely flavorful homemade red enchilada sauce, topped with crumbled cheese. FREEZER FRIENDLY. ), 6 Essential Oils For Candida (+ Oral Thrush Mouthwash Recipe! This is the second time I’ve made enchiladas. Preheat oven to 375 degrees F. To the bottom of a 9X13 baking dish, add 1 cup of enchilada sauce and spread it out evenly. I don’t think you would need to make any other adjustments. Can I substitute? Add about 1 cup to start. Your email address will not be published.

Hope that helps! . Just keep in mind that you will need to reduce the amount of chicken by the amount of add-ins in order to maintain the correct ratio of sauce/sour cream/cheese to filling and so you don’t end up with lots of extra filling. The sauce really elevates this recipe into restaurant quality … Lean white meat is sauteed, shredded and tossed in bold spices for maximum … Do you boil the ancho chilies with the Anaheim chilies or separately? To microwave, wrap  a stack of tortillas in damp paper towels or clean kitchen cloth and microwave for 30 seconds to 1 minute. Roll them tightly to close and place in a large baking dish seam side down. These Easy Chicken Enchiladas make the best Mexican dinner ever! This Chicken Enchilada recipe uses pantry friendly ingredients, so keep them stocked and you can be basking in pure Mexican comfort food any night of the week. Required fields are marked *. Where have you been all my life Red Enchiladas?!? Here are a few side ideas: You can prep the Chicken Enchilada recipe ahead of time in steps – any or all of the following: Yes! Without spending hours in the kitchen or fearing the scale creeping up from all the good food! You’ll notice that it has become quite dark from the peppers. When fully cooked, drain liquid and discard. Assemble enchiladas up to the point of adding the cheese on top. YAY! This was excellent! Repeat with all tortillas. Because they’re so easy to make, I make these enchiladas about once a week. It is made with dry chilies, that you can find online or in the Hispanic section at your local grocery store.

Click here to learn more — and get a free video series that will help you prepare a nourishing Traditional meal tonight. When ready to eat, let enchiladas thaw in the fridge overnight. To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. 1 4 5-pound whole chicken cut into pieces. I can’t even imagine how good it will be with your homemade tortillas – yum! Never-the-less the sauce was fantastic. ), 31 Healthy Smoothie Recipes (a whole month’s worth! Consistently delicious and authentic tasting. FLAVOR! You can even double the recipe so you can enjoy one casserole now and one later. For this recipe you will need 2 ancho chilies, and 3 Anaheim or guajillo chilies. Join 11,559 families served since 2010! I made the enchiladas tonight after heating up the sauce from the freezer, and it all turned out great! They keep and freeze exceptionally well do to the corn tortillas. I made these last night for my family and truly the best enchiladas we have ever had. Thanks for taking the time to comment and make my day! I recommend toasting the tortillas in a skillet or over an open gas flame first to help prevent them from becoming soggy. Spread 1/2 cup Enchilada Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). In any case, this is how this recipe is prepared and it has always turned out great for me. ASSEMBLE.

Get ready for the best Chicken Enchiladas of your life! I tried thiis recipe out and I think the flavors are better than any restaurant chicken enchiladas in my vicinity. These enchiladas and the sauce are absolutely INCREDIBLE and the best I’ve ever had. The spice level was just fine for me young kids as well. This sauce is very flavorful, which comes from the natural taste of the chiles and from grilling the tomatoes, garlic, and onions. If you use quality, thick tortillas, you won’t need the additional step of dipping them in enchilada sauce. Hi Mai – sorry for the delay in my response! To microwave, wrap  a stack of tortillas in damp paper towels or clean kitchen cloth and microwave for 30 seconds to 1 minute. Season with salt and pepper and let cook for an additional five minutes. I was looking for a quick to make meal using a bunch of shredded chicken I had left over from yesterday’s chicken salad.. and this was the perfect thing! Natural Homemade Deodorant …That Really Works! Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, onions, garlic, bay leaf, salt and pepper to a Dutch Oven or large stock pot. Soak the Peppers. Next, pour in some of the soaking liquid. ONE STEP FILLING. Add kale, let it wilt for a minute (cover the pot if necessary), then stir it in. Hi – there are many different ways to make enchilada sauce, based on the region of Mexico where it is coming from. Fold the other side of the tortilla in, creating the shape of a flute. Add the dried chiles to a stock pot and cover them with 4 cups water. My boyfriend is Hispanic and he loved these. Garnish with crumbly cheese, fresh herbs and spicy red chili flakes. They are more expensive BUT less than dining out! Ever since I shared my recipe for, The key to what makes this recipe great is the homemade red enchilada sauce. My family n I thank you for sharing this nomalicious recipe! This water has plenty of nutrients leached from the peppers, so I like to use it. When fully cooked, drain liquid and discard. If you choose to use flour tortillas, just be aware they can become soft or even soggy if made ahead so I suggest assembling the enchiladas without the enchilada sauce, then pouring the sauce on when read to bake.

Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. It doesn’t get any better than this. Amazingly good, and the instructions were very clear and precise! My husband still can’t stop raving about these – they’re definitely in our regular meal rotation from now on! Thank you! The toddler and teen both gobble it up, and is still tasty leftover! If you choose to use flour tortillas, I suggest holding the sauce and freezing it separately from the assembled enchiladas. This recipe is a keeper! It’s loaded with juicy rotisserie chicken, two cheeses and the BEST homemade red enchilada sauce. Sheet Pan, One Pot Wonders & Foil Packets Cravings. It's a breeze! This is the best I've ever had.

If you use flour tortillas, you can skip the step of dipping the tortillas in enchilada sauce before filling. Chow down, my friends! The enchilada sauce was killer! I especially love using corn tortillas if making ahead because they hold up much better than flour tortillas. This homemade classic is an all-time family favorite that’s great for easy weeknight meals. In a large skillet, heat the remaining oil. I’m wanting to feed 6 people. can mild chopped green chiles","1\/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder","1\/4 tsp EACH salt, pepper","1\/2 cup sour cream or Greek yogurt","1 1\/2 cups shredded Monterrey Jack cheese (divided)","1 1\/2 cups shredded cheddar cheese, divided (divided)","10-12 quality corn tortillas (like La Tortilla Factory)"," sour cream"," Tomatoes"," Avocados"," olives"," cilantro"],"recipeInstructions":["MAKE ENCHILADA SAUCE. You will blend all of the ingredients together, before straining out any leftover seeds and heating it up before adding to the the enchiladas. It also make terrific leftovers \u2013 even with eggs for breakfast!