Chicken Enchiladas

I don’t know about you, but I’m always looking for new dinner recipes.  My friend Julie, from This Gal Cooks, recently made some amazing Green Sauce Chicken Enchiladas.  You’ve got to check it out if you haven’t already.  In fact, she has a ton of delicious recipe ideas so I bet you end up pinning (or marking) a whole bunch of recipes.

I had every intention of making Julie’s enchilada recipe, but I couldn’t find green sauce in my grocery store.  I’m sure it was there and I simply missed it or was in the wrong aisle (I hate it when that happens).  Perhaps it was a happy accident because I ended up creating my own enchilada recipe.  Folks, now you have two great enchilada recipes to try!  The enchiladas in my recipe are stuffed with chicken and swimming in a red enchilada sauce buried in loads of cheese.

08Chicken Enchiladas

Chicken Enchiladas Recipe
(Serves 4)

Ingredients:

  • 2 teaspoons olive oil
  • 1 and 1/2 pounds chicken breast, chopped
  • salt and pepper, to taste
  • 1/4 cup red onion, chopped
  • 1 garlic clove, minced
  • 1 (4 ounce) can hot diced green chiles (I used Ortega)
  • 2 teaspoons cumin powder
  • 1 teaspoon garlic powder
  • 1 (19 ounce) can mild enchilada sauce (I used Old El Paso)
  • 8 flour tortillas (8 inch)
  • 8 ounces Sargento Reduced Fat 4 Cheese Mexican blend (a combination of reduced fat Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)
  • chopped chives, optional as topping
  • light sour cream, optional as topping

Directions:

  1. In a medium skillet, heat the oil over Medium heat, and cook the chopped chicken.  Season it with salt and pepper.  Set it aside once it’s done cooking.
  2. In the same medium skillet, cook the chopped red onion and minced garlic for a few minutes, until tender.
  3. Add in the whole can of diced green chilies (juice and all) and set aside the onion mixture.
  4. In a large bowl, add the cooked chicken, onion mixture, cumin powder, and garlic powder and stir all together.
  5. Preheat the oven to 350 degrees F.
  6. In a 9 x 13 baking dish, spread out about 2 tablespoons of the enchilada sauce into the dish.  (This will allow the bottoms to have some sauce too and will prevent them from sticking to the pan.)
  7. Lay some of the chicken mixture in a flour tortilla.  Wrap it up and place it seam side down in the baking dish.  Repeat this step until all enchiladas are done.
  8. Pour the rest of the enchilada sauce evenly over the enchiladas.
  9. Sprinkle the cheese over the top of them.
  10. Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted.

Store in an air tight container in the refrigerator.

 

Red onions tend to be a bit sweeter and have a more mild flavor than other onions (plus you don’t cry as much when you cut them).  I found it ideal for this recipe since there are plenty of other powerful flavors.  If you’ve never used enchilada sauce or diced green chilies, you can see the brands I used in the background of the picture below.  I know for me sometimes it helps to get an idea of what I’m looking for in the grocery store if I’ve never used the ingredient before.

01Chicken Enchiladas

I love the taste of garlic and cumin powder and they enhance all of the other flavors in this dish into an authentic Mexican-splosion.  Gosh it smells amazing!  I wish someone would invent scratch and sniff computer screens.     😉  Hmm.  There are some scary things out there that I don’t want to smell, so maybe not.

02Chicken Enchiladas

Traditionally, corn tortillas are used in enchiladas, but I used flour tortillas because I think they taste better.  Feel free to use any kind of tortilla you prefer, even whole wheat ones or those tortillas that are fun colors would work well with this recipe.

03Chicken Enchiladas

Cheese, cheese, and more cheese!  I used a Mexican blend of cheeses to help enhance the Mexican flare of this dish.  If you can’t find this blend in one nifty bag at your grocery store and you don’t feel like buying four kinds of cheeses (I don’t blame you) then simply use all 8 ounces of any type of the cheese you like.  Try to use a cheese that melts properly though.

05Chicken Enchiladas

Red enchilada sauce is a thin tomato based sauce with a peppery chili flavor.  It helps keep the stuffed tortillas nice and moist.  However, I don’t find that it has much flavor which is why I had to kick the filling up a notch in flavor town.

Of course I had to top my plate with light sour cream and chives, perfect for most Mexican dishes, and decorative to boot.

07Chicken Enchiladas

This dish is not spicy.  Since my husband and I have different tolerance levels for heat, I wanted the heat to come in the form a topping so that we could each make our plate what our personal taste buds desired.  Tabasco sauce is a great way to kick the heat up but you should definitely be careful.  Conveniently it comes in several flavors and in various levels of heat.  My husband’s personal favorite variety is Tabasco’s Chipotle Pepper Sauce flavor.  It’s hot but not obscene and it packs tons of smokey flavor.

04Chicken Enchiladas

I used a lean meat, low fat cheese, and low fat sour cream so this is definitely a healthier Mexican dish than what you’re likely to get at a restaurant.  Now all I need to do is figure out how to make fried ice cream!

 

Rating:

4 Hats

Source: Tina’s Chic Corner

 

Here are some other tasty Mexican dishes.

Restaurant Style Salsa

02Salsa_1024x768

 

Chicken Fajitas

06Chicken_Fajitas_1024x768

 

Black Bean & Chicken Chilaquiles

06Black_Bean_and_Chicken_Chilaquiles_1024x768

Comments

  1. These look deeelish, Tina! Enchiladas are one of my favorite foods! I love your version of my recipe! Pinning and sharing on social media. Thanks for the shout out! 🙂

    1. Tina says:

      Awesome! Thanks for being my inspiration, Julie. 🙂

  2. These look simple and scrumptious, Tina! Love enchiladas!

    1. Tina says:

      Thanks so much!

  3. Have you ever used corn tortillas for enchiladas? Would they roll and not crack?

    1. Tina says:

      I’ve use corn tortillas for similar dish, but not enchiladas. I think they roll well as long as they’re fresh. 🙂

  4. I want these for dinner, they look so scrumptious! And you bet I’m in for cheesy anything!

    1. Tina says:

      Cheese rules! 🙂

  5. Kelly says:

    These look fantastic Tina! My hubby has an obsession with enchiladas so we love making them at home with flour tortillas too 🙂 Yours sound amazing and look perfect 🙂 Great idea to add Tabasco sauce!

    1. Tina says:

      Haha, my husband is obsessed with most Mexican dishes…that’s why I tend to make a lot of recipes in that cuisine. It’s one of my favorites too. 🙂

  6. I love that I have everything to make these for dinner this week! Cant wait, already know they will be a hit!

    1. Tina says:

      Cool! Let me know if you end up making them. 🙂

  7. Marcie says:

    Here’s to coming up with another delicious enchilada recipe, because two is always better than one! I always need new recipes, too, Tina, so I’m pinning this!

    1. Tina says:

      You said it! Thanks for pinning. 🙂

  8. I love this so much! Enchiladas are probably my favorite things ever. I could eat them everyday and not get tired of them. Haven’t made them at home yet though, so I must try this!

    1. Tina says:

      My husband is the same with enchiladas! I know you’ll love these. 🙂

  9. I am always looking for new dinner recipes, and am definitely adding this to my list! These look so good. I love Mexican food!!

    1. Tina says:

      Mexican food rules! Thanks for stopping by. 🙂

  10. Victoria Cooke says:

    Hi Tina! My husband and I aren’t ones for Mexican food, but these look so delicious.
    I will try these, though, as soon as I have all the ingredients. Thanks for the recipe.

    1. Tina says:

      That’s great that you’re open to trying a new cuisine! I hope you enjoy it as much as me and my hubby . 🙂

  11. Yum, I love enchiladas and these look great, not too heavy and saucy. And I’m liking the touch of chives. Delicious!

    1. Tina says:

      You hit it right on! I love sauce just as much as the next person, but I’ve ordered enchiladas at a restaurant and pretty much received a bowl of soup…not exactly what I had in mind. This recipe has just enough sauce to enjoy it and keep the enchiladas moist, but it doesn’t take over the dish. 🙂

  12. yum! We have terrible mexican food in toronto so I end up making it as home a lot. This dish will be added to the to-make list! So easy too 🙂

    1. Tina says:

      I think these enchiladas will definitely satisfy any Mexican food craving. 🙂 I hope you enjoy at as much as me and my hubby!

  13. Wow, these look delicious! Confession, I’ve never made enchiladas. Ahh! I know. So bad. But now I’ll have to use your recipe : )

    I hate when I can’t find an ingredient at the store. I had that the other day with sweet chilli sauce. Couldn’t find it anywhere!

    And thanks for the comment on my blog because now I’ve found your blog! Adding you to my reader. Can’t wait to see what you make next.

    1. Tina says:

      You’re so sweet. You made my day. 🙂

  14. I have made enchiladas HUNDREDS of times, and they have NEVER looked as gorgeous as these do!!! These photos are simply amazing and make me want to reach into the screen and eat them! Gorgeous! I think I could eat the whole pan.

    1. Tina says:

      Oh my goodness, you are sweet! Thank you so much. 🙂 I appreciate you stopping by.

  15. Monica says:

    Those are some mighty good looking enchiladas! There’s nothing like good home cooking and the filling/proportions look perfect here.

    1. Tina says:

      I completely agree! 🙂

  16. I love enchiladas!! These look delicious and will be happening over here soon.

    1. Tina says:

      Awesome sauce! Let me know if you end up making them.

  17. You had me at “loads of cheese!” I am always on the lookout for good dinner recipes too…and now I have two to choose from!

    1. Tina says:

      Hehe, cheese rules!

  18. Ashley says:

    Oh gosh, I loveeee chicken enchiladas! haha I haven’t made them in far far too long. Yours look awesome – I love that you garnished them with chives too! Have a great weekend!!

    1. Tina says:

      Thanks Ashley! I’m definitely always thinking about presentation points but chives really do taste awesome on enchiladas. 🙂 You too have a lovely weekend!

  19. These look great. I have been wanting to make enchiladas for over a week now. I should give this one at try!

    1. Tina says:

      Oh I hope you try these. My husband is already asking me to make another batch…perfect sign that I’ve got a good one here. 🙂

  20. I love enchiladas!! These look amazing!

    1. Tina says:

      Thanks so much! I appreciate you stopping by. 🙂

  21. Enchiladas are money dinner food! I love go-to dinner recipe ideas like these.

    1. Tina says:

      Thanks Erin! I completely agree. 🙂 Have a lovely weekend!

  22. These looks great with all that melty cheese. My dad loves enchiladas so I will have to make these for him!

    1. Tina says:

      I think your dad will love these! Have a beautiful weekend Laura. 🙂

  23. Chicken enchiladas are one of our favorite meals!! And your photos look gorgeous girl! 😉

    1. Tina says:

      That means a lot to me coming from you because you’re a fabulous photographer. 🙂

  24. Katy says:

    Making these tonight! Can you freeze these and if so how long would they be good for? Oh and his would you reheat them? Thanks Tina

    1. Tina says:

      Awesome! I reheated these in the microwave a few days after and they still taste great, but I will admit that they taste best the day of (but most food is better the day of). I’ve never froze these, but I don’t see why you couldn’t. I generally don’t keep food in the freezer for longer than about 2 months. I hope that helps. Let me know how you make out! I really appreciate you stopping by. 🙂

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