Description
Chicken enchiladas are a delightful way to bring the flavors of Mexico right to your dinner table. This recipe is authentic, budget-friendly, and perfect for any occasion.
Ingredients
- 2 large chicken breasts (1 3/4 pounds)
- 1/2 medium onion
- 2 large garlic cloves
- 2 bay leaves
- 1 large carrot
- 1 celery stalk
- 1 tbsp olive oil
- 4 oz tomato paste
- 2 cups low-sodium chicken stock
- 1 tbsp chili powder
- 1/4 tsp chipotle chili powder (optional)
- 1/2 tsp dried oregano
- 1/8 tsp ground coriander
- 1/4 tsp garlic powder
- 1 tbsp apple cider vinegar
- Pinch of sugar
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Sour cream for serving
- Cilantro for serving
- 8 corn or flour tortillas
- 1 tbsp canola oil (if using corn tortillas)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×12 baking dish with non-stick cooking spray.
- Place chicken in a large stock pot, cover with water, and add onion, garlic, bay leaves, carrot, and celery. Season with salt. Bring to a boil, then reduce to a simmer for 12-15 minutes until the chicken reaches 165°F. Remove and shred once cool.
- In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 2-3 minutes). Stir in tomato paste and cook for another minute.
- Whisk in chicken stock and add chili powder, chipotle chili powder (if using), oregano, coriander, garlic powder, apple cider vinegar, sugar, and salt. Bring to a boil, reduce heat, and simmer for 10-15 minutes until thickened.
- Combine shredded chicken with 1/2 cup of the enchilada sauce and cumin in a large bowl. Season to taste with salt and pepper.
- Pour a layer of enchilada sauce in the bottom of the baking dish. If using corn tortillas, heat canola oil in a skillet and dip each tortilla until soft. If using flour, you can skip this step.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 15-20 minutes until cheese is bubbly and golden.
- Serve hot, topped with sour cream and cilantro.
Notes
Feel free to customize with your favorite cheeses or omit any ingredients based on your dietary needs. For an extra kick, add black beans or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican