Chicken Enchiladas: A Flavorful Mexican Delight
Description:
This delectable Chicken Enchiladas recipe, graciously shared by my food science teacher, Mrs. Gentry (with her kind permission), is a true testament to the art of cooking. This is, without a doubt, the best Chicken Enchiladas you’ll ever taste, bursting with savory goodness and perfect for serving large groups. With its combination of tender chicken, creamy cheese, and zesty spices, these enchiladas promise to be a hit at any gathering!
Recipe Category: Mexican
Keywords: Savory, < 60 Mins, For Large Groups
Ingredients:
- 2 cups cooked chicken, shredded or finely chopped
- 16 ounces mozzarella cheese, shredded
- 24 tortillas, preferably small or medium size
- 1 cup sour cream
- 3-5 tablespoons cream of mushroom soup (or substitute with a similar creamy soup)
- 1/2 cup chicken broth (reserved from cooking chicken)
- 1-2 tablespoons jalapeño juice (to taste; can be adjusted based on spice preference)
Instructions:
-
Prepare the Chicken:
Begin by bringing 1 quart of water to a rolling boil. If desired, add 2 bouillon cubes for extra flavor. Add the chicken to the boiling water and cook for about 15 minutes, or until fully cooked and tender. If using a whole chicken, increase the water to 2 quarts and cook for 30 minutes. Once cooked, allow the chicken to cool slightly. Reserve the chicken broth for later use. -
Shred the Chicken:
After the chicken has cooled, cut it into tiny pieces or shred it, depending on your preference. This will make it easier to mix and roll in the tortillas. -
Prepare the Enchilada Mixture:
In a large mixing bowl, combine the sour cream, shredded mozzarella cheese, cream of mushroom soup, 1/2 cup of the reserved chicken broth, and jalapeño juice. Stir well until all ingredients are thoroughly mixed. Set aside one-third of this mixture to use as a sauce later. -
Combine Chicken and Mixture:
Add the shredded chicken to the remaining mixture in the bowl. Stir until the chicken is well coated with the creamy mixture. -
Assemble the Enchiladas:
Place a small amount of the chicken mixture onto each tortilla. Roll the tortillas tightly to encase the filling. -
Arrange in Dish:
Place the rolled tortillas seam-side down in a microwave-safe casserole dish. Continue until the dish is filled. -
Microwave Cooking:
Microwave the dish on high for about 5 minutes. If necessary, turn the dish halfway through to ensure even cooking. The enchiladas are ready when the sauce starts to bubble around the edges and in the center. -
Oven Cooking (Alternative):
Preheat your oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 30 minutes. After baking, let the enchiladas cool for about 2 minutes before serving. -
Serve and Enjoy:
Serve the enchiladas warm and enjoy the creamy, cheesy, and perfectly spiced goodness!
Nutritional Information (per serving):
- Calories: 285.4
- Fat: 23g
- Saturated Fat: 11.6g
- Cholesterol: 68mg
- Sodium: 454.4mg
- Carbohydrates: 4.9g
- Fiber: 0g
- Sugar: 0.9g
- Protein: 14.7g
Servings: 16
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Enjoy these Chicken Enchiladas as a hearty, comforting dish that’s perfect for gatherings or a cozy family dinner. The blend of creamy, cheesy filling with the flavorful chicken and tortillas makes this a meal that’s sure to delight everyone around the table. 🌮🧀🍗
Feel free to share this delightful recipe with friends and family, and let them experience the culinary magic of Mrs. Gentry’s Chicken Enchiladas!
