How to Make a Delicious Chicken Enchilada

Making Delicious Chicken Enchiladas: It's Easier Than You Think!

Want a yummy, comforting Mexican meal? Chicken enchiladas are your answer! They're easier to make than you might think. This guide shows you how, step by step. You'll be making mouthwatering enchiladas in no time.

Choosing Your Chicken: The Secret to Flavor

The best chicken enchiladas start with great chicken. You can use rotisserie chicken – super convenient! – or cook your own. For the richest flavor, try bone-in, skin-on chicken thighs. The bone adds depth, and the skin gives you amazing flavor. If you use boneless, skinless breasts, make sure they’re cooked through and shredded finely; otherwise, they might be dry.

1. Rotisserie Chicken Method: Super easy! Just shred the chicken and toss the skin and bones.
2. Cooking Chicken from Scratch: Season chicken thighs with salt, pepper, cumin, and chili powder. Roast at 375°F (190°C) until cooked through (165°F/74°C internal temp). Let it cool a bit before shredding.

The Sauce: The Star of the Show

The sauce is key to amazing enchiladas. A simple red sauce (salsa roja) is classic. Here's my easy recipe:

Simple Red Enchilada Sauce

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (add more for extra spice!)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

1. Heat oil in a saucepan over medium heat. Add onion and cook until soft (about 5 minutes).
2. Add garlic; cook 1 minute more.
3. Stir in tomatoes, oregano, cumin, chili powder, and cayenne (if using). Simmer.
4. Simmer 15-20 minutes, stirring, until thickened.
5. Season with salt and pepper.

Tip: For a smoother sauce, use an immersion blender after simmering.

Assembling the Enchiladas: So Much Fun!

This is the best part! It's easier than it looks. I promise.

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Warm the tortillas. You can heat them in a dry skillet or microwave them (wrapped in a damp paper towel).
3. Fill each tortilla with shredded chicken. Add cheese, onions, olives – whatever you like!
4. Roll them up tightly. Place seam-down in the baking dish.
5. Pour sauce over the enchiladas.
6. Add cheese (optional – but so yummy!).
7. Bake for 20-25 minutes, until bubbly and the cheese is melted.

Serving and Variations: Get Creative!

Let them rest a few minutes before serving. Garnish with cilantro, sour cream, avocado – whatever you fancy!

Enchilada Variations

• Green Chile Enchiladas: Use a green sauce instead of red. Blend roasted poblano peppers, tomatillos, onions, garlic, and cilantro.
• Creamy Chicken Enchiladas: Add sour cream or crema fresca before the cheese.
• Vegetarian Enchiladas: Use black beans, mushrooms, or your favorite veggies instead of chicken.
• Spicy Enchiladas: Add more chili powder, cayenne, or jalapeños!

Tips for Enchilada Success

Here are a few more tips to help you make perfect enchiladas every time:

• Don't overfill the tortillas – they might burst!
• Use fresh ingredients for the best flavor.
• Adjust the spice to your liking.
• Make them ahead! Assemble them, cover, and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
• Experiment with different cheeses!

Now you're ready to make amazing chicken enchiladas! Enjoy! Your family and friends will be impressed.