Easy Chicken Enchiladas Recipe: How to Make It
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The oven temperature should be set to 175F, and the baking time should be 20 minutes. If you’re in the mood for Mexican food but don’t want to go out, try making enchiladas at home. Enchiladas are a traditional Mexican dish made with corn tortillas, a filling, and a sauce.
There are many different ways to fill an enchilada. Simply choose savory ingredients you love—pick from veggies, cheese, beans, meats, chicken, and seafood. You can short-cut the enchilada filling by using purchased deli chicken or other pre-cooked meats. Try purple corn tortillas in this enchilada casserole.
Red and Green Chicken Enchiladas
Then, when you’re ready to assemble, dip your tortillas in sauce, add a layer of fillings and cheese, and then continue with two or more tortilla layers. Finish in an oven-safe dish or in the microwave, and dinner is served. I used my homemade enchilada sauce for this recipe, but if you don't have the time, you can just get a good quality store-bought one.
Pour the remaining sauce evenly over all of the enchiladas in the baking dish. Keep this recipe interesting by switching up your protein and making ground chicken or turkey enchiladas instead of beef enchiladas. Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas.
Creamy Buffalo Chicken Enchiladas
Thanks to the wide availability of good-quality tortillas and other fresh ingredients, making homemade enchiladas is easy. If you like, bring your enchiladas to the table with bowls of optional toppings. Snipped fresh cilantro, sour cream, diced tomato, shredded lettuce, and homemade salsa all make tasty enchilada toppers.
Birria meat is wrapped in corn tortillas dipped in broth and topped with cheese for this birria tacos recipe. To make enchilada sauce, start by sautéing onions and garlic in a bit of oil until they’re softened. Then, add in chili powder, cumin, and tomato sauce, and simmer for about 15 minutes. Finally, add some chicken broth to thin it out, and season with salt and pepper to taste. When I was growing up, chicken enchiladas garnished with shredded iceberg lettuce, sliced olives, chopped onions and drizzled with sour cream were a family favorite.
Easy Chicken Enchiladas
In Mexican pan sauces, it’s usually oil and chile powder, although sometimes a little flour is added for more body. In a lot of our family kitchens, exact amounts aren’t something to fuss over. I personally come from a family of cooks who used “a little of this” and “a little of that” while cooking. As soon as it reaches a rolling boil, take it down to a simmer. After about 10 minutes of cooking, skim off the foam that rises during the next minutes, after which the amount of foam should dissipate.
Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Place the filling (about ⅓ cup per tortilla) onto one edge of each tortilla. Roll up tortillas and place them, seam side down, in a row in the baking dish. Pour the enchilada sauce evenly over the enchiladas. When you're in a hurry, skip the wrapping step and try this Beef-and-Been Enchilada Casserole.
How To Make Delicious Enchiladas At Home
Cover with foil and bake until bubbly, about 30 minutes, taking off the foil for the last 5-10 minutes of baking to brown the enchiladas just a bit. There’s plenty of melty cheese and flavorful sauce, with tender shredded chicken breasts inside. Enchilada refers to a tortilla stuffed with meat, cheese, or vegetables that is traditionally served. In its original form, it was a corn tortilla dipped in a chili sauce served on a street cart by vendors. Pour the remaining cream over the tortilla and sprinkle with cheese. Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Bake, uncovered, in the preheated oven for minutes until cheese is warm and bubbly. Enchiladas originate in Mexico where people have been wrapping corn tortillas around fillings since Mayan times. You’ll find there are a wide variety of preparations, fillings, and sauces out there. This version uses corn tortillas that are filled with a mixture of ground beef, onion, chiles, and spices.
If you love creamy add-ons, add a dollop of sour cream. Once you master this beef enchiladas recipe, explore even more of Betty’s best enchilada recipes. Drain the tortilla on a paper towel after it has crispyened both sides. Enchilada sauce, green onions, sour cream, and cilantro should be combined in a large mixing bowl. Enchilada shells should be placed in the center of a plate.
The filling can be anything from meat to vegetables, and the sauce is typically a red or green chili sauce. Enchiladas are usually baked in the oven, but you can also fry them if you prefer. If you want to skip on any significant bake time, you can always make enchiladas in the skillet. Top with cheese and sauce, and broil in the oven to finish.
Enchiladas are also relatively easy to bring together quickly, making them a dinner-time staple worth adding to the regular rotation. Of course, you can buy pre-made enchilada frozen dinners or enchilada kits. There’s really no need though, given that you likely have everything you need to whip up this delightful dish at home. Savory fillings rolled up in soft tortillas, lined up in a casserole dish, covered in sauce, topped with cheese, and baked until hot and bubbly — what's not to love?!
Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. First, Mexicans don’t use flour tortillas for enchiladas. Flour tortillas get gummy sitting around in the sauce. Second, I’ve seen recipes that instruct you to fill your warmed tortillas, roll them, line them up in a casserole dish, then spoon the sauce over the rolled tortillas. Next, the sauced tortillas are often buried under too much cheese and baked to a gooey mess. Nothing against gooey casseroles, but this isn’t the kind of enchiladas my family ever made.
Both varieties of tortilla are kneaded into a pliable dough, pressed or rolled into thin discs, and cooked quickly on a hot iron griddle. Substitute white sauce for the enchilada sauce, if preferred. Keep another heat-proof dish or skillet over low heat to keep thetortillaswarm. You don't have to wait until you go out to a cantina to have this delicious concoction. Enchiladas are easy to make at home and are a tasty Saturday night family dinner or casual main dish for a gathering of friends. Texas Stew– A stew is one such dish that almost everyone loves as a comforting meal.
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