The Absolute Best Chicken Enchilada Recipe Youll Ever Try

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PERFECT CHICKEN ENCHILADAS



Perfect Chicken Enchiladas image

I've tried several different chicken enchilada recipes here but they all were lacking in one area or another. After many attempts I finally took the best parts of each and came up with the best recipe yet. NOTE- these come out very firm because I let most of the enchilada sauce evaporate when cooking when the chicken. If you want them gooey, don't let it cook too long.

Provided by hoitytoity

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (10 ounce) can enchilada sauce
1 (4 ounce) can mushrooms, drained & chopped
1/2 onion, chopped finely
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can green chilies, chopped
1/4 chicken broth
2 garlic cloves, minced
1 lb cooked chicken, shredded
1/4 cup milk
2 cups cheddar cheese, shredded
1 cup Mexican blend cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 tortillas (preferably flour)

Steps:

  • Heat 2tbsp oil in a large skillet. Saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
  • Add chicken broth and bring to a boil. Add chicken and can of enchilada sauce. Let simmer for 5-10 minutes. Again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
  • Mix in all of the spices (more or less, depending on your taste). Blend in the sour cream and the cream of chicken until fully mixed. Remove from heat.
  • Spoon mixture evenly into tortillas and roll them up. Place them seam-side down in an oil-coated 13x9-inch pan. Pour leftover mixture evenly over the enchiladas.
  • Mix the milk and 4-cheese blend in a small bowl. Pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
  • Bake for 350°F for 35-45 minutes.

Nutrition Facts : Calories 1445.1, Fat 70.6, SaturatedFat 33.3, Cholesterol 212.5, Sodium 3290, Carbohydrate 127.6, Fiber 8.1, Sugar 9.6, Protein 73

THE BEST CHICKEN ENCHILADA



The Best Chicken Enchilada image

Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!

Provided by Chef Lindsay

Categories     South American

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 chicken breasts, boiled and shredded
8 -10 tortillas, burrito size
16 ounces salsa (I use pace)
15 ounces black beans
1 pint heavy cream
2 cups monterey jack cheese, shredded

Steps:

  • Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
  • Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
  • Next put chicken filling and cheese in the tortilla and roll up.
  • Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
  • Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
  • Cook at 350 degrees for 30-45 minutes.
  • Serve with limes, rice, avocado, cilantro.

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