Chicken Enchiladas
Chicken enchiladas are the ultimate comfort food, bringing together savory flavors, spices, and gooey cheese in every bite. They are also incredibly versatile, easily adapted to suit any meal. Plus, they can be made ahead of time and baked when ready to serve, making them a convenient choice for gatherings or busy evenings.
Here are some of the main components that make up the delicious chicken enchiladas:
- Tortillas: Traditionally, corn tortillas are used. But I have used flour tortillas since it is easily available and affordable.
- Filling: Enchiladas can be filled with a wide variety of ingredients. I have used chicken which I cut into cubes (it cooks faster and it makes it easier to mash it). Then towards the end I coarsely mash it with a potato masher so that a fair amount of chicken can be spread on the tortillas. To the chicken you can also add veggies of your choice e.g. diced carrots, mushrooms, bell peppers.
- Sauce: The sauce is the star of this dish. It is easy and requires a few extra minutes of prep time, but it adds a lot of flavor. I also add the sauce to the chicken, once it is cooked to make it more flavorful. It keeps well in the fridge if you want to make it in advance
- Cheese: Cheese is often melted over the top of enchiladas, adding a creamy texture that complements the sauce. But I also add a small amount of cheese to the filling which will hold the filling together when the cheese melts.
Leftovers can be refrigerated in an airtight container and warmed in the microwave or in the oven.
Check out my other meal ideas:
Chicken Enchiladas
Ingredients
Ingredients for chicken
- 2 chicken breasts (cut into small cubes)
- 2 tablespoons oil
- 1 teaspoon ginger-garlic paste
Ingredients for Sauce
- 4 tablespoons oil
- 1 teaspoon ginger-garlic paste
- 2 teaspoon red chili powder (or adjust according to spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1/2 teaspoon salt
- 1 chicken bullion cube
- 2 tablespoons tomato paste/ ketchup
- 3 tablespoons all purpose flour
- 2 cups water
Additional ingredients
- 2-3 cups shredded cheese
- 8-10 medium size tortillas
- Baking dish 9×13 inch
Instructions
Step 1: Prepare the sauce
- In a saucepan on medium-high heat, add 4 tablespoons oil and 1 teaspoon ginger garlic paste, Saute for a few seconds.
- Immediately add the following – red chili powder, cumin powder, paprika powder, salt, chicken bullion cube, ketchup and all purpose flour.
- Saute for 10-15 seconds.
- Using a whisk, GRADUALLY add water while whisking to prevent lumps from forming.
- Allow the sauce to come to a simmer and cook for 5 minutes. It will not thicken too much.
- Switch off the heat.
Step 2: Prepare the chicken
- In a pan/small wok on medium-high heat, add 2 tablespoons of oil and 1 teaspoon ginger garlic paste.
- Saute for a few seconds and then add the diced chicken.
- Cover and cook until the water from the chicken almost dries up.
- Then switch off the heat.
Step 3: Adding sauce to the chicken
- Now take 1 cup of the sauce and add it to the chicken. Using a potato masher or the back of a spoon, mash the chicken.
- Then add 1/2 cup shredded cheese to the chicken mixture and mix.
Step 4: Assembling
- Preheat the oven to 375 F.
- Lightly brush the dish with oil (this will prevent the tortillas from sticking).
- Spread 1/2 cup of the sauce on the base of the baking dish.
- Take a tortilla, lay it flat and spoon 2-3 tablespoons of the chicken mixture at one end. Then roll it up to form a log. Place it in the baking dish SEAM SIDE DOWN.
- Do this for all the tortillas making sure to lay them in the baking dish side by side.
- Drizzle the sauce all over the packed rows of tortillas.
- Then spread 1- 1 1/2 cup cheese as the final layer.
- Bake in the oven for 20 minutes.
- Remove and let it cool for 5 minutes before serving.
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