Chicken Enchiladas
Description:
This chicken enchiladas recipe is perfect for a leisurely weekend cooking session. With a total preparation and cooking time of just under 3 hours, it’s an ideal dish to start in the morning, allowing the flavors to develop throughout the day, and then assemble and bake when you’re ready to enjoy a delicious dinner.
Recipe Category:
Chicken
Keywords:
Poultry, Meat, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 1035
- Fat Content: 57.3g
- Saturated Fat Content: 24.6g
- Cholesterol Content: 123.9mg
- Sodium Content: 2314.7mg
- Carbohydrate Content: 87.2g
- Fiber Content: 6.8g
- Sugar Content: 7.5g
- Protein Content: 42.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Roasting chicken |
| 1 | Onion |
| 1 | Green pepper |
| 1 | Garlic cloves |
| 1 | Olive oil |
| 2 | Chili powder |
| 2 | Cumin |
| 2 | Mexican oregano |
| 1 | Monterey Jack cheese |
| 1 | Sour cream |
| – | Mayonnaise |
| 4 | Diced green chilies |
| 2 | Tortilla chips |
Instructions:
-
Prepare Chicken Mixture:
- Begin by sautéing the onion, green pepper, and garlic cloves until they turn translucent and fragrant.
- Once softened, add the roasting chicken along with the chili powder, cumin, and Mexican oregano.
- Pour in enough water to just cover the ingredients and bring the mixture to a boil.
- Reduce the heat and let it simmer for approximately 45 minutes, allowing the flavors to meld together.
-
Assemble Enchiladas:
- Remove the chicken from the mixture and allow it to cool. Keep the liquid simmering on the stove.
- Once cooled, remove the chicken from the bones and return it to the simmering mixture.
- Continue simmering and reducing the liquid, which will intensify the flavors. This step is optional but highly recommended for enhanced taste.
- If the liquid hasn’t reduced enough, remove the chicken and reserve the broth for another use, such as soup.
- Add crushed tortilla chips to the simmering mixture to absorb any excess liquid and enhance the flavor.
-
Prepare Sauce:
- While the chicken is simmering, combine the soup, diced green chilies, and either mayonnaise or sour cream with the Monterey Jack cheese.
-
Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Spread half of the soup mixture in the bottom of a 13×9-inch baking dish.
- Place approximately 1/4 cup of the chicken mixture in the center of each tortilla.
- Roll up the tortillas tightly, similar to cigars, and place them seam side down in the baking dish, ensuring there is a layer of sauce between each enchilada and the pan to prevent sticking.
- Spread the remaining soup mixture over the top of the enchiladas.
- Bake in the preheated oven for 35 to 45 minutes, or until the sauce is bubbly and the top is golden brown.
Enjoy your delicious Chicken Enchiladas with your favorite sides and garnishes! 🍗🧀🌶️
