Chicken Enchiladas Recipes
This traditional Chicken Enchilada Recipe involves tortillas coated and fried in a rich enchilada sauce and stuffed with chicken and cheese.
Ingredients
- 1 shredded chicken recipe
- 1 enchilada sauce recipe
- 16 corn tortillas
- 4 tablespoons avocado oil
- ½ cup small diced raw or caramelized onions
- 1 ½ cups crumbled queso fresco
- 1 shredded head butter leaf lettuce
- optional sliced radishes for garnish
Instructions
- Prepare the shredded chicken and keep it warm.
- Make the enchilada sauce and keep it warm.
- Add 1 tablespoon of oil to a large non-stick skillet over low to medium heat, and heat for 30 to 45 seconds.
- Next, dip a corn tortilla completely submerged in the warm enchilada sauce, add it to the non-stick skillet, and cook it for 20 to 30 seconds per side or just until soft and pliable. Do not cook it for too long, or it will break.
- Remove the sauced tortilla and place it on a clean surface. Add about a ¼ cup of shredded chicken to the center of the tortilla.
- Next, add 1 to 2 tablespoons of queso fresco, 1 tablespoon of diced caramelized or raw onion.
- Carefully roll up the tortilla taking care not to rip it. Repeat the process until all the tortillas are cooked and stuffed. You can keep them warm in a casserole dish or on a plate covered in foil and in the oven at low temperatures (<200°) until all are stuffed and rolled.
- When you are ready to serve add the enchiladas to your desired serving dish and pour on more of the warm enchilada sauce.
- Then add optional garnishes of crema, shredded lettuce, radishes, and additional queso fresco crumbles.
- Serve with additional garnishes on the side.
Notes
Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can cover them in foil and keep them warm, without additional toppings, at low temperatures in the oven (<200°) for up to 30 minutes before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. These will freeze covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating. It’s best to store the enchiladas without any toppings.
How to Reheat: Add the desired number of enchiladas to a 13x9 casserole dish along with ½ to 1 cup of enchilada sauce, cover in foil, and bake at 350° for 20 to 25 minutes or until hot and cooked throughout.
Feel free to add other classical garnishes like pickled jalapeños, chihuahua cheese, iceberg lettuce, or salsa.
If your pan is large enough, you can cook 2 sauced tortillas at once.
Crema can be substituted with crème fraiche or sour cream.
Nutrition
Calories: 267kcalCarbohydrates: 13gProtein: 25gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 72mgSodium: 163mgPotassium: 289mgFiber: 2gSugar: 1gVitamin A: 466IUVitamin C: 1mgCalcium: 101mgIron: 2mg