Chicken Enchilada

This easy chicken enchilada recipe is staple authentic Mexican food. Soft pieces of shredded chicken are rolled in flour tortillas and topped with homemade enchilada sauce. Grilled casserole until the cheese melts and heat.

Enchilada chicken is an easy casserole dish made to feed the crowds. The meat is white sauteed, grated and throws bold spices for maximum flavor in warm flour tortillas. Authentic enchilada sauce made with tomato based sauce, chipotle peppers, chicken broth and herbs to coat each portion.

A mixture of cheddar and Monterey Jack cheese sprinkled on top, and grilled dishes until hot and cheerful cheese. This is a satisfying meal that can be prepared in advance for busy weeknights or made for special celebrations such as Cinco De Mayo.


  • 2 teaspoons of halal salt, (8 grams) divided
  • 2 teaspoons of cumin, (2g) divided
  • 1 teaspoon of paprika, (3g)
  • 1/2 teaspoon of garlic powder (2g)
  • 3/4 teaspoon of black pepper, (3g) divided
  • 1 1/2 pounds of skinless chicken breast, evenly spread the chicken, about 3/4 inch thick
  • 3 tablespoons of olive oil, (45ml) divided
  • 2 teaspoons of chopped garlic, (3g)
  • 1/4 cup of chipotle chili, (82g) can of adobe sauce
  • 1 cup of fresh chicken broth (240ml)
  • 1 cup crushed tomatoes, (240ml)
  • 1/2 teaspoon of chili powder
  • 1/4 tsp of chipotle chili powder
  • 10 tortillas, flour or corn, 6-inches in size
  • 4 ounce monterey jack cheese, (117g) 1 cup of grater
  • 4 ounces of sharp cheddar cheese, (117g) 1 cup of grater
  • 2 teaspoons of green onion slices, (7g)
  • 1 tablespoon chopped cilantro


  1. In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of cumin, peppers, powdered garlic and 1/2 teaspoon of black pepper.
  2. Season each side of the chicken breast with 1/2 teaspoon of spice mixture. Store additional spice mixes.
  3. Hot medium sauteed pan over medium heat. Add 2 tablespoons of olive oil, after heat and glitter and chicken into the pan.
  4. Cook the chicken for 7 minutes, then overturn and cook until the temperature is no longer pink and internally reaches 160 to 165ºF (71 to 74ºC), about 5-7 minutes.
  5. Transfer the chicken to the dish and let it cool.
  6. Use a finger or two forks to break the chicken into smaller pieces. Add 1 teaspoon of seasoning mixture and combine until evenly coated.
  7. In a medium pan Add 1 tablespoon of olive oil. Heat over medium heat, after heat Add garlic and saute for 30 seconds.
  8. Add chipotle chili and use a spoon to stir and break into small pieces, cook for 1 minute.
  9. Add stock chicken, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chilli powder, stir to combine.
  10. Bring the sauce to a boil and then reduce the boil until the sauce thickens for about 5 minutes.
  11. Transfer the blender enchilada sauce or food processor and process at medium to fine speeds, about 30 seconds.
  12. Taste sauces and season with other needed salt and pepper. Other chicken broth can be added to thin sauce if desired.
  13. Heat the tortilla in a medium-high pan or directly over a gas fire for 10 to 15 seconds on each side, to lightly bake and make it more flexible.
  14. Adjust the oven rack to the center position. Preheat the oven to 400ºF.
  15. Cover a 13-by-9-inch pan by cooking oil or spray.
  16. Evenly 1/2 cup of enchilada sauce at the bottom of the baking sheet.
  17. Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortilla.
  18. Lightly dip each side of the tortilla in the sauce.
  19. Transfer the tortilla to the middle filling plate with about 1/3 cup of chicken. Roll into the cylinder and transfer to the pan.
  20. Repeat the process until 10 enchiladas are rolled and lined up in the pan.
  21. Evenly spread the remaining enchilada sauce.
  22. Sprinkle monetary jack cheese and cheddar cheese on top of the enchilada.
  23. Cover the enchilada with foil and bake until the cheese melts and is cheerful, 15 to 20 minutes.
  24. Garnish with chives and chopped cilantro.

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