My family enjoyed it & has already requested that we make it again soon. Of course I will share! Start by shredding your cooked chicken and combining it with enchilada sauce. . Cover with foil and bake for 20-25 minutes or until heated through. Roll enchiladas up then … And the addition of the homemade enchilada sauce makes them a crowd pleaser. * Disclaimer: All nutrition information are estimates only. This will help you roll the enchiladas. It was the hit of the evening with lots of requests for the recipe. Preheat the oven to 375 degrees F (190 degrees C). Nutrient information is not available for all ingredients. So glad that I live in Texas, where it’s never a problem finding tortillas! Set aside about 2/3 of it (or 2 cups) for topping. Allrecipes is part of the Meredith Food Group. Add onion; cook and stir until translucent, about 5 minutes. Repeat with remaining tortillas until each dish holds 8 enchiladas. Can you assemble these ahead of time and chill till baking time? * Percent Daily Values are based on a 2000 calorie diet. Place about 1/3 cup of filling in the middle of each tortilla and roll. 374 calories; protein 21.2g 42% DV; carbohydrates 16.7g 5% DV; fat 24.8g 38% DV; cholesterol 84.2mg 28% DV; sodium 514.3mg 21% DV. Serve immediately. Glad I’m not alone too :). First off, it’s all about that sauce. Thank you for the recipe! Blot them between paper towels to remove excess oil. Good point about corn tortillas which I couldn’t find so used the flour ones and yes they were mushy. Cooking is my passion so please follow along and share what I create! Heat olive oil in a saute pan over medium heat. Happy to hear they were enjoyed by all! Would definitely make these again! Garnish with diced tomatoes, shredded lettuce, and any of your favorites! Winner with hubby. Stir in flour, then chicken broth. I love to make these enchiladas with leftover chicken or a rotisserie chicken purchased at the store to cut the cooking time in half! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. May serve with additional sauce if desired. Chicken Enchiladas with Green Chile Sauce (Salsa Verde), Congrats! Sprinkle remaining cheese over enchiladas. Oh and note to future self: 2 shredded chicken breasts is plenty of meat for this recipe! I recommend thawing them before baking them off. Lol Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Very few leftovers -- I had halved the recipe but won't make that mistake again! Repeat with remaining ingredients. Hey Jaclyn! I really liked the combination of the tender chicken and the homemade red enchilada sauce! The only thing I changed is I added more green salsa to the green sauce- I just added a little at a time until it was the flavor I preferred. Receive my FREE 5 Instant Pot Meals in 5 Minutes E Course and my FREE weekly meal plan. Bake in preheated oven until cheeses is melted and enchiladas have heated through. Cook for a few minutes or until it smells really good. Stir in sour cream and salsa verde; cook until heated through. Set aside about 2/3 of it for topping. They absorb the sauce better and the flavor is just more fitting. This site uses Akismet to reduce spam. Serve with your favorite side and enjoy a yummy plate of homemade enchiladas! Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). You’re looking for the Mexican enchiladas to be warmed through and for the cheese to be melted, but not crispy. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Most people won't think twice about serving basic cornbread when is on the table. chicken enchiladas, enchiladas, homemade enchilada sauce, I love seeing what you made. Read more. You want to bake these homemade enchiladas about 10 – 15 minutes. Then they're rolled and finished with more cheese and sauce. This is the best chicken enchilada recipe, in my opinion. It was pretty good but I think one less tablespoon of chili powder in the sauce would have made it less overpowering. Instead of microwaving, I like to fry them lightly in some hot oil for about 5 seconds on each side. I just like to bake long enough to heat through and melt the cheese. They should freeze well, and yes I’d thaw before baking. Info. Well done! I’m picky about what makes a good enchilada. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes. I left out the chicken. Can you freeze a casserole dish of these once assembled? About 5 minutes. I m not sure about the quantity aspect as any time I make this I never have enough filling (could be a big guy overstuffing his enchies... yo no se! Cook until sauce starts to thicken, 6 to 8 minutes. I’m so glad you liked the recipe Julie! Toss cheeses together. Second, no flour tortillas! Add in tomato sauce and water. Be sure to share a picture and tag. Thanks! I made this with the home made enchilada sauce. Your homemade enchilada sauce looks yummy! Heat an electric griddle over moderately high heat. Add comma separated list of ingredients to exclude from recipe. Toss cheeses together. Greetings Christin! 1 whole roasted chicken, bones and skin removed, meat shredded, ½ (8 ounce) package cream cheese, softened, 1 (2.5 ounce) can sliced olives, drained and diced, ½ (4 ounce) can diced jalapeno peppers (Optional), Back to Chicken Enchiladas with Green Chile Sauce (Salsa Verde). Amazing. Thanks for this awesome recipes and greetings from germany! Heat olive oil in a saute pan over medium heat. Easy, fast and really good! Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?). Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant … Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Thank you for sharing this recipe. I have made it several times. You can use your favorite store bought enchilada sauce, but homemade enchilada sauce is easy to make and so yummy! Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing. I’m so glad to hear you liked my enchilada recipe, thanks for taking the time to leave a review! I love a good enchilada. This post may contain affiliate links. You saved Chicken Enchiladas with Green Chile Sauce (Salsa Verde) to your. Normally I just leave everything off, but for color I added those some of those things here. Required fields are marked *. Also had to double the enchilada sauce. But if you prefer flour tortilla, feel free to switch them out. When I make enchiladas, I layer or stack the tortillas to save time and use only one baking pan. I added extra jalapeno and salsa verde to the filling. Stir in the chili powder, garlic, cumin and sugar. Corn tortillas don’t get soggy and mushy. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. These enchiladas are restaurant worthy! Remove from heat and let cool. Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Combine the shredded chicken with 2 cups of the cheese and 1/2 cup of the enchilada sauce, chilies and cilantro. Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese. A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time. Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. I made 14 enchiladas and got them to all fit in a single 9 x 13" pan and it took them about 35-40 minutes to bake. Mix well. After years of raising my own family and watching them start their own, I now dedicate my time to helping thousands of mothers and women live a more intentional life. Delicious! Thanks for taking the time to review the recipe Kathleen! Who could resist? I made one change. And I prefer my enchiladas made with corn tortillas. Melt butter in a saucepan over medium heat. This post may contain affiliate links. When we go to Mexican restaurants, enchiladas or tacos of some kind are usually my first choices. Black beans or refried beans (sharing recipes soon! Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. And actually come together pretty quick too. No flour tortillas with my enchiladas! Made it twice. Microwave on high for 1 - 1/2 minutes, depending on how many tortillas you are softening at once. And you need just a handful of pantry staples to make it! The sauce makes or breaks an enchilada and this sauce is so delicious! These are delish! I mean, who can resist a good enchilada? Read our disclosure policy. If desired, garnish with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. The enchilada sauce puts it over the top – will never use canned again. My husband and I really enjoy it. Chicken Enchiladas (with Homemade Enchilada Sauce). If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce (normally I just leave most of it off, but for color I added some of those things here, I do love sour cream on them). Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. The first step is to use the chicken from your rotisserie chicken and combine it with some enchilada sauce Then add in some cheese, cilantro and chopped green chiles. Then, soften the tortillas by wrapping them in a paper towel and microwaving them for about a minute. We added a bit more cheese but only because my teenagers always like extra. Spoon remaining sauce over the enchiladas. I have been reading your recipes for awhile now and thought I would try the chicken Enchiladas with home made sauce. Fill the pan with your rolled chicken enchiladas. Percent Daily Values are based on a 2,000 calorie diet. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for! Your recipe looks great, will definitely have to try.
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