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How To Make Chicken Enchiladas

Picture this: a bubbling baking dish fresh out of the oven, the edges of the tortillas crisping slightly where the sauce has caramelized. A blanket of molten cheese pulls apart in long strings as you lift the first one out. Underneath, tender shredded chicken sits in a smoky, flavorful red sauce
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Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1¼ lbs chicken breast ( skinless & boneless )
  • 4 oz sour cream
  • 4 cups shredded Cheddar-Monterey Jack cheese blend
  • 1 cup refried beans
  • 1 can red enchilada sauce
  • 1 can diced tomatoes and green chile
  • ½ (8 ounce) package of cream cheese
  • 1 small onion ( chopped )
  • 1 medium poblano pepper ( seeded & chopped )
  • 1 yellow bell pepper ( chopped )
  • 2 tsp salt to taste
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 12 (6 inch) flour tortillas
  • 2 tbsp butter
  • 1 tbsp olive oil
  • optional toppings: fresh cilantro, diced red onions, diced avocado, or sour cream.

Method
 

  1. If you’re using rotisserie chicken, pull the meat apart and shred it with two forks or your hands into medium pieces
  2. If using raw chicken breasts, season the chicken breast with salt, chili powder, and cumin.
  3. Wrap it in foil and bake it in a preheated oven for 15 minutes, and it’s done.
  4. Once the chicken is roasted, take it out of the oven, let it rest for 5 minutes
  5.  Shred it into bite-sized pieces while it’s still warm.
  6. Heat a skillet over medium heat and add about 1 tablespoon of oil and some butter
  7. Add your aromatics: onions, green bell pepper, jalapeños, poblano pepper, and yellow bell peppers.
  8. Stir and sauté until they soften
  9. Season with salt to help cook the aromatics faster
  10. Add in your tomatoes and cream cheese
  11. Stir to combine until the aromatics and cream cheese are well mixed
  12. Add in the shredded chicken right from the foil pouch with all the juices
  13. Stir to combine and then turn off the heat
  14. Add in a generous scoop of sour cream and mix everything
  15. Add some of the shredded cheese and mix until everything is well combined
  16. Taste the filling for seasoning and adjust as needed
  17. Heat a dry skillet over medium-high heat and warm each tortilla for 20 to 30 seconds per side
  18. To the warm tortilla, spread refried beans in the center
  19. Adding two tablespoon of the chicken filling
  20.  Roll the tortilla firmly around the filling and place it seam-side down onto a clean board or plate.
  21. Ladle about 4 tablespoons of enchilada sauce into the bottom of your baking dish
  22. Tilt it to spread it into an even layer
  23. Nestle each stuffed tortilla snugly against each other on the baking dish
  24. Pour the remaining enchilada sauce evenly over the rolled enchiladas
  25. Scatter a generous handful of the shredded mixed cheese evenly over the top
  26. Cover the baking dish tightly with aluminum foil and bake at 190°C for 20 minutes
  27. Once time is up, remove the foil and bake for another 12 to 15 minutes until the cheese is fully melted, bubbling, and golden in spots
  28. Take it out of the oven and leave it uncovered for 5 minutes before serving
  29. Serve directly from the baking dish
  30. Enjoy with some sour cream and avocados,