Easy chicken enchiladas recipe Share this recipe on Facebook
Chicken enchiladas is one of the favorite Mexican dishes. It is very similar to the Italian lasagna dish, only in this recipe, corn tortillas are used to hold the ingredients and typical Mexican spices are used to flavor the filling. Enchiladas can be served as a main course together with guacamole, sour cream and / or salsa.
Preparation time: 5 minutes, Cooking time: 60 minutes, Serves: 4 - 6
For the sauce
1 cup enchilada sauce
1/2 cup tomato sauce
1 1/2 cups chicken broth
1 Tbsp cumin powder
1 Tbsp chili powder
2 cloves garlic, minced
Salt to taste
For the chicken
3 chicken breasts, skinned and boned
1 clove garlic, halved
1 tsp cumin powder
1 tsp paprika powder
Salt and pepper to taste
To assemble the enchiladas
16 corn tortillas
8 oz sour cream
1 1/2 cup refried beans
2 cups shredded cheese
To serve with
Make the sauce
In a bowl over medium low heat add the enchilada sauce, tomato sauce, chicken broth, garlic, cumin, chili and season with salt to taste. Simmer for about 20 minutes.
Cook the chicken
Put the chicken breasts into a cooking pot over medium high heat together with the garlic and spices, cover with water and bring to a boil. Lower heat and simmer for 25 minutes, or until the chicken is cooked through. Remove from the broth and let cool, then shred uing your fingers..
Assemble and bake the enchiladas
Preheast oven to 350 F.
Pour the sauce into a large soucepan (large enough to fit the tortillas). Dip each tortilla into the sauce to make it soft. Fill the tortilla with shredded chicken, refried beans and sour cream and roll it up. Place the tortilla into 13 x 9 inch pan and continue with the remaining tortillas, placing one next to each other. Pour the remaining sauce over the tortillas and top with the grated cheese.
Cover with aluminum foil and bake 30
Serve enchiladas with extra sour cream and salsa.
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