Chicken Enchiladas
Layers of chicken, cheese, and sauce — this is comfort food that feeds a crowd.
Main Dish · Prep 25 min · Cook 35 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 1.5 lbs chicken breasts
- 12 pieces corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 2.5 cups shredded Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.25 cup fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp pepper
My Crowd-Pleasing Classic
Chicken enchiladas are my answer to "what should I bring?" for every potluck, dinner party, and family gathering. They're the kind of dish that looks impressive but is actually quite straightforward once you get the rhythm down. My version is saucy, cheesy, and packed with flavour.
The Chicken Filling
I poach chicken breasts in broth seasoned with cumin, garlic, and a bay leaf. Once cooked (about 20 minutes), shred the chicken with two forks. Mix with sautéed onions, diced green chillies, a handful of chopped coriander, sour cream, and about a cup of shredded cheese. This creamy, flavourful filling is what sets these apart.
Making It Saucy
Use a good quality enchilada sauce -- or make your own with dried chillies, tomatoes, garlic, cumin, and oregano blended smooth. Spread a thin layer of sauce on the bottom of your baking dish. This prevents the tortillas from sticking and drying out.
Rolling and Arranging
Warm corn tortillas briefly in a dry skillet or microwave so they're pliable. Spoon filling down the centre of each tortilla, roll snugly, and place seam-side down in the dish. Pack them tightly together. Pour the remaining sauce over the top, making sure every tortilla is covered. Smother with shredded cheese.
The Bake
Cover with foil and bake at 190°C/375°F for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and starting to brown. Top with fresh coriander, sliced avocado, sour cream, and pickled jalapeños.
Tina's Tips
- Warm tortillas before rolling -- cold corn tortillas crack and tear every time
- Pack the enchiladas tightly in the dish so they hold their shape during baking
- Poach chicken in seasoned broth for building flavour from the very first step
- Cover every exposed tortilla with sauce -- dry edges become tough and chewy in the oven
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