Chicken Enchilada’s are a mexcian classic made with chicken, brown rice, and beans wrapped in toasted flour tortillas and topped with enchilada sauce, sour cream, cheese, tomatoes, scallions, and chile.
I’ve been craving something slightly spicy, cheesy, saucy, but tangy lately that I haven’t had in a while but couldn’t figure out what my tastebuds were craving… I was thinking of Lasagna, and maybe Spicy Baked Spaghetti with cheese but those wasn’t quite it.
Then I thought of Mexican and Italian dishy which are typically tangy and spaicy and Enchiladas came to mind. Listen yall, enchiladas are the bomb but you have to have an acquired taste for them because they’re not for everybody or everybody’s thing.
They are acidic like most Mexican food, so make sure you have some tums on hand yall. I have bad acid reflux so unfortunately I wasn’t able to have to many of these but I greatly enjoyed them and know yall will too.
What to love about this recipe:
- It stretches: One thing I love personally about enchiladas is how much they stretch and what I mean by stretch is how you can feed a lot of people with this dish because of all the ingredients in it and how you can break and slice them up into several pieces. I use flour tortillas which are long but they’re big enough to slice in half.
- Fills you up: When I say they are filling, I am not lying. One thing I notice everytime I make enchiladas is how easily full I become – I rarely go in for seconds. Probably because of the tortillas but the meat and the rice and beans. Sounds like a combination of very filling ingredients.
- Hearty and comforting: Most casserole dishes are hearty so this comes as no surprise. Chicken enchiladas will definitely warm you up and comfort you which is why I think it’s a comfort food perfect for those cold winter evenings when you want something warm and filling to feel your soul warm you up.
What are chicken enchiladas?
- What are enchiladas? Enchiladas are a Mexican dish where a flour or corn tortilla is wrapped around meat, cheese, rice, beans, and vegetables like tomatoes, onions, green chiles, and green onions then placed in a pan and covered with more cheese and even sour cream and more vegetables until crispy.
- What’s the origin of enchiladas? Most resources say, enchiladas were created in Mexico by in the Actez empire. They would take tortillas and wrap them around other foods, they traditionally ate it wrapped around just corn and fish. Now it’s been modified and in modern terms we wrap tortillas around whatever meat we choose and use all tops of fancy cheeses to top it with.
My first time trying chicken enchiladas
Yall, I absolutely love chicken enchiladas… and although it’s not something I make often, I enjoy them a lot when I do. I told you all before I spent years away from family as a kid in a group home in Austin Texas where I lived for over a year.
And for all my texas folk out there, you know how big the Mexican population is and how famous Mexican cuisine is. Well, it was in this group home where they served a lot of Mexican food for lunch and dinner and one of the Mexican dishes they served often was chicken Enchiladas.
I remember being so mind blown by the flavors and how good it was when I first taste it. I had never tried anything like it before and, oddly, never even heard of it up to that point.
It easily became one of my favorite dishes and one of the dishes I looked forward to them serving the most. Back in 2014, I made a video on how to make Chicken Enchiladas, and I believe I made another one in 2016.
So, I’ll post the videos below to give you a visual on how to make them, although there are slight differences and very minor changes I’ve made.
Chicken Enchilada YouTube Video
What’s interesting is I dont think I even had an enchilada between 2005 when I returned to Philly from Texas until 2014 when I uploaded my first Enchilada recipe video. I went years without making or having one but I definitely remembered how it taste and how to make it, that’s how much of an impression it made on my tastebuds I guess. Lol!
Cookware & Utensils you’ll need:
Ok so for the cookware and utensils you’ll need for this dish. First off make sure you have a Casserole Dish on deck to bake them in. You’ll also need a Saucepan to boil the rice in, a Griddle or Large Skillet to fry the chicken and toast the tortillas in. Youll need some Tongs to flip the chicken and tortillas with so make sure to have some on deck.
Make sure you have a Mixing Bowl, a Cutting Board, and Knife to chop the vegetables, and a spoon to spread everything out. And last but not least you need some oven mitts to remove the casserole dish from the oven once the enchiladas are all done and last but not least a Spatula to remove and plate them.
Ingredients you’ll need:
Ok so I’m going to break the ingredients down in sections to simplify things for you so you know when and where to add everything. This is not a quick dish to make by any means and so some labor will be required which is why Im going to break things into categories for you. Ok so first, the ingredients for what’s going inside the tortilla and the ingredients used to garnish the enchiladas. .
- Flour tortilla
- Boneless chicken
- Olive Oil
- Butter
- Tomatoes
- Onions
- Chiles
- Minced Garlic
- All-purpose flour
- Red Mild Enchilada sauce
- Sour Cream
- Shredded Cheddar Cheese
- Shredded Mexican Blend Cheese
The top layer
- Sour Cream
- Red Mild Enchilada Sauce
- Shredded Cheddar Cheese
- Shredded Mexican Blend Cheese
- Tomatoes
- Chiles
- Green Onions
The seasonings
So in the original recipe I used a bunch of seasoning that we all use like Garlic powder, onion powder, paprika for color, and black pepper.
But I thought of ingredients that I thought would give me the wonderful taste I remember tasting back when I tried enchiladas for the first time, and that’s when Oregano seasoning, Cumin, and Chili powder came to mind.
I use to just use salt which is find but what better dish to add some Mexican flavored seasoning to than an Enchilada? So I decided to add a combination of regular ole salt and Sazon seasoning.
It’s flavor is so unique but I knew it would taste great with chicken enchiladas so I decided to experiment with it and add some to them and it was a hit.
Season everything!!!
For best results season everything, I’m talking about everything from the meat to the beans and rice and corn, to the cheese you garnish the enchilads with.
During my first test run trying to create this recipe I got real close to mastering it but it was lacking in flavor and seasoning. So I not only added to the amount of seasonings used but MADE SURE TO SEASON EVERY PART. Sort of like the way I season every part of my macaroni and cheese or Lasagna.
You want to make sure this is packed with flavor and the way to do that is to make sure all parts are season because its nothing worst than a bland boring taste enchilada.
About the chicken and cooking time
Rotisserie chicken: Ok so I use boneless chicken breasts which is solely white meat, but you can use a combination of white and dark meat from a rotisserie chicken if you want, people commonly use it.
Make sure you get one that isn’t pre-seasoned though so you can season it yourself. This is also an easier option because you can skip the step of cooking the chicken which will save some time.
Boneless chicken: Boneless chicken breast can dry easily so I make sure to cook it over high heat for a short period of time so get it a brown exterior and tender juicy interior.
I only fry it for 4 minutes per side which is just long enough to cook it all the way through and keep it juicy without drying it out. So high and short is the key to the perfect boneless chicken breast.
Toasting tortillas vs corn tortillas
Corn tortillas: Corn tortillas are typically found in plastic packages just like flour tortillas but they’re usually very small in size. So if you decide to use corn tortillas which is the more traditional way to make enchiladas, you can make more enchiladas since they’re smaller in size.
Flour Tortillas: With flour tortillas, because they’re soft, you want to toast them to harden them til they’re not and crispy so they dont become soggy while baking. So I toast them with a little butter in a skillet until they’re lightly brown then flip them over, browning for about 30 secs per side.
How to make chicken enchiladas
1. Season the chicken and fry, then shred the chicken up into small pieces.
2. Boil rice then mix with beans and corn, then season.
3. Chop the vegetables up into small pieces.
4. Fry onions, half of the tomatoes, and half of the chile, then add flour and sauce.
5. Add cheese and sour cream then stir well.
6. Toast the flour tortillas until they’re light brown.
7. Pre heat oven to 350 degrees.
8. Add a little sauce to the casserole dish, and add rice and chicken to the tortillas.
9. Fold tortillas and flip over on folded side, then coat with sour cream and more enchilada sauce.
10. Garnish with remaining tomatoes, chiles, and scallions.
11. Bake for 30 mins
Add-ins & Variations:
- Green Enchilada Sauce: So when you see enchiladas you will commonly see them covered in cheese with a red or green sauce oozing from out of it. The sauce you use is totally optional. Most green enchilada sauces are more spicy and made with jalapenos of chile. Red enchilada sauce, on the other hand, is typically made from a variety of red chilies, vinegar, onions, garlic and spices.
- Steak Enchiladas: Another popular way to make enchiladas is to simply switch the meat, but with using steak meat I would use a few different ingredients nd wont use all the ingredients I use when making chicken enchiladas which is my favorite and only way to make it.
- Black beans and rice: This is the perfect option for vegetarians or people who dont eat meat. I love meat but I tried this recipe and it was good. Now I also want to mention most people use black beans regardless even in this recipe. Its the traditional way to make enchiladas but I just so happen to prefer pinto beans over black which is why I used them.
- Feta cheese: Feta cheese is an optional if you on ya healthy type time… now I personally haven’t tried enchiladas using feta cheese but I can tell people seem to looooove it so give it a try if you feel like its healthier and you want to get away from the cheese.
Storage and reheating
- How to store chicken enchiladas? Storing enchilada’s are very simple. If you plan on storing some leftovers for a few days, do so by wrapping them up tightly in a dish, or aluminum foil and sitting them in the refrigerator. They’ll be fresh for 3-4 days.
- Storing them in the freezer: If you plan on storing them for a later time, place them in the freezer, just make sure they’re tightly sealed or covered to avoid freezer burn.
- How to reheat chicken enchiladas:
Alright guys I hope you enjoy this Mexican chicken enchilada recipe as much as I do. All the detailed instructions are down below. If you like it please give me 5 stars, comment, and share with your friends and family.
Also stay in touch by subscribing to get a notie everytime I post a new recipe. Much love!
Enjoy, later!
PBJ~
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Easy Delicious Chicken Enchilada’s Recipe (Made With Red Sauce)
- Prep Time: 1 Hr
- Cook Time: 30 Mins
- Total Time: 1 Hr 30 Mins
- Yield: 6-8
- Category: Casserole
- Cuisine: Mexican
Description
Chicken Enchilada are a Mexican classic made with chicken, brown rice, and beans wrapped in toasted flour tortillas and topped with enchilada sauce, sour cream, cheese, tomatoes, scallions, and chile.
Ingredients
1.5 Lbs Boneless Chicken
6-8 Flour Tortillas
28oz Can Mild Red Enchilada Sauce
1 Cup Sour Cream
1-1/2 Cup Brown Rice
1 Cup Pinto Beans
1/2 Cup Corn
4oz Can Mild Diced Green Chiles
1 Cup Tomatoes, chopped
1/2 Onions, chopped
4 Tbs Olive Oil
4 Tbs Butter
3 Tbs All-Purpose Flour
2-1/2 Tsp Sazon seasoning
1-1/2 Tsp Cumin
1-1/2 Tsp Chili Powder
1 Tsp Salt
1 Tsp Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Oregano
1/2 Tsp Black Pepper
Instructions
1. Coat chicken with 2 tbs olive oil and use some of these seasonings to season the chicken, then massage well.
2. Place a large skillet over medium high heat and fry chicken for 8 minutes, 4 minutes per side.
3. Remove and chop chicken up into small pieces.
4. Place your 1 bag of brown rice in a pot with a lot of water over high heat and boil until tender, about 15 minutes.
5. Meanwhile, place the same skillet back over medium high heat and add in all the onions, half of the chopped tomatoes, half the chopped green chiles, and the minced garlic.
6. Fry for 5 minutes then add in the flour and stir in well.
7. Add in half the can of sauce and stir well, then add in the chicken, cheese, sour cream, and stir until well melted.
8. Sprinkle with a little of the seasoning.
9. Drain the rice and place 1-1/2 cups in a big mixing bowl, with 1 cup pinto beans and 1/2 cup corn, then sprinkle with a little seasonings and stir well.
10. Place another large skillet over medium high heat, add in 2 tbs of butter and toast 3 tortills 1 minute, 30 secs per side.
11. Preheat oven to 350 degrees.
12. Get a casserole dish and coat the bottom with a little enchilada sauce.
13. Place tortilla in the pan and layer as follows: A little beans and rice, the meat sauce, fold and flip.
14. Add the remaining enchilada sauce, sour cream, the remaining cheese, the remaining green chile and tomatoes, and scallions.
15. Place in the oven and bake for 30 minutes uncovered.
Notes
If you have leftover meat, eat it with some tacos as enchilada dip!
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