Emily Carter
Chicken enchiladas are a popular Mexican dish, with roots dating back to Aztec times. They are made by rolling or folding seasoned chicken and other ingredients into corn or flour tortillas. The chicken is usually shredded or cubed and seasoned with salt and pepper, although some recipes call for an enchilada spice mix. The chicken is typically cooked on the stovetop before being added to the tortillas and baked in the oven.
| Characteristics | Values |
|---|---|
| Meat | Chicken breasts or a whole chicken |
| Preparation | Shredded or cubed |
| Seasoning | Salt, pepper, cumin, oregano, marjoram, enchilada seasoning |
| Tortillas | Corn, flour, or cassava |
| Cheese | Cheddar, Monterey Jack, mozzarella, pepperjack, or Mexican-style |
| Toppings | Sour cream, lime, cilantro, avocado, hot sauce |
| Sides | Rice |
| Cooking Method | Stovetop or oven |
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What You'll Learn
Season chicken with salt, pepper, and enchilada spice mix
To season chicken with salt, pepper, and enchilada spice mix for chicken enchiladas, follow these steps:
First, prepare your enchilada spice mix. A simple spice mix can be made by combining salt, cumin, paprika, garlic powder, and black pepper in a small bowl. You can also add chili powder and chipotle chili powder for extra heat. Mix these spices together, reserving about a teaspoon of the mixture to be added later.
Next, prepare your chicken. If using chicken breasts, season both sides of the chicken generously with the spice mix. If using diced or shredded chicken, coat the pieces evenly with the spice mix. You can drizzle oil over the chicken to help the spices stick.
Now, cook the chicken. Heat a saute pan over medium heat and add some olive oil. Once the oil is hot, add your chicken. If using chicken breasts, cook for about 5-7 minutes on each side, or until the internal temperature reaches 160-165°F (71-74°C). For diced or shredded chicken, cook for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Once the chicken is cooked, you can shred it into smaller pieces using your fingers, two forks, or a knife. Add the reserved seasoning mix and combine until the shredded chicken is evenly coated.
Finally, taste and adjust seasoning as needed. You can add more salt, pepper, or spice mix to suit your preference.
By seasoning your chicken with a blend of salt, pepper, and enchilada spices, you'll create a flavorful base for your chicken enchiladas.
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Use corn or flour tortillas
When it comes to the type of tortillas to use for your chicken enchiladas, you have a choice between corn or flour. Corn tortillas are traditional and are said to have a distinct flavour that flour tortillas lack. Corn tortillas are also gluten-free, tender, and won't require a knife to cut through. They can, however, be temperamental and may crack when rolled up. To prevent this, you can quickly fry each corn tortilla in oil for about 5-10 seconds on each side until it becomes pliable. This will also add a barrier that will keep the tortilla from absorbing too much sauce.
Flour tortillas, on the other hand, are strong and stretchy, making them great for holding the filling inside. They can be easier to work with and are a good option if you already have them in your house. However, they can get soggy and don't taste as good when reheated. To prevent flour tortillas from tearing, heat them on the stovetop until the surface is lightly charred. This will create a better barrier between the sauce and the tortilla.
If you are making Mexican-style enchiladas, corn tortillas are the way to go. Historians believe that the tradition of rolling or folding food into corn tortillas dates back to Aztec times. However, some modern recipes use flour tortillas, so it is ultimately up to your preference.
To prepare your tortillas, heat them on the stovetop or in the microwave until they are warm and pliable. This will make them easier to fold without breaking. You can then lightly dip them in enchilada sauce to add moisture and flavour before filling and rolling them up.
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Warm tortillas on the stovetop
Warming tortillas on a stovetop is a great way to enhance your enchiladas. It is a simple process that only takes a few minutes but makes a big difference in the taste and texture of your tortillas.
To start, heat a skillet or pan that is larger than the diameter of your tortillas over medium heat. There is no need to oil the pan. Once the pan is hot, place a tortilla directly into the centre. Heat for about 30-45 seconds, until the bottom is lightly browned in spots. Use tongs or a fork to flip the tortilla over and warm the other side for about 30-45 seconds.
Remove the tortilla to a plate or a clean surface and repeat the process with the rest of your tortillas. You can stack them as you remove them from the pan. This method works for both corn and flour tortillas, but corn tortillas tend to be stiffer and need a drier heat. If you have a gas stove, you can also warm tortillas directly over the flame using tongs for about 15 seconds per side.
Warming tortillas on the stovetop softens the starches, making the tortillas more pliable and easier to fold without cracking or tearing. It also adds a nice toasty flavour to the surface, enhancing the overall taste of your enchiladas.
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Fill tortillas with chicken, cheese, and veggies
Now it's time to assemble the enchiladas. Start by warming your tortillas on a stovetop or in a microwave for a minute, flipping them halfway through. This will make them pliable and easier to roll without breaking.
Next, prepare your filling. In a bowl, combine cooked shredded chicken with enchilada sauce and season with salt and pepper to taste. You can also add other ingredients like refried beans, corn, diced chicken, and veggies to the filling. Spread two tablespoons of sauce over the surface of each tortilla.
After that, it's time to fill and roll your tortillas. Add a generous spoonful of the chicken mixture in a line down the center of each tortilla. If you're using veggies, you can add them here. Sprinkle with cheese, then roll up the tortilla and place it in a greased baking dish, seam-side down. Repeat this process until you've filled and rolled all your tortillas.
Finally, top your enchiladas with more sauce and cheese. You can also add toppings like sliced green onions, cilantro, sour cream, lime, avocado, or hot sauce. Bake your enchiladas until the cheese is melted and bubbly.
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Top with enchilada sauce and cheese
Once you've prepared your chicken and enchilada sauce, it's time to assemble your enchiladas. Start by warming your tortillas on a stovetop. This softens the tortillas, making them easier to roll without breaking. You can also lightly fry the tortillas in oil for added flavour.
Next, you'll fill and roll your tortillas. Spread a few tablespoons of sauce over the surface of each tortilla. Then, add a generous spoonful of the chicken filling in a line down the centre of the tortilla. You can also add some cheese to this layer if desired. Roll up the tortilla and place it in a greased baking dish, seam-side down. Repeat this process until your baking dish is full.
Now, it's time to top your enchiladas with sauce and cheese. Spread the remaining sauce over the tortillas in the baking dish. Sprinkle generously with shredded cheese. You can use any type of cheese you like, but high-moisture cheeses like cheddar, Monterey Jack, or mozzarella will melt smoothly.
Finally, bake your enchiladas in the oven until the cheese is melted and bubbly. For an extra gooey melt, cover the dish while baking to retain moisture. You can also top your enchiladas with fresh herbs like cilantro or green onions before serving.
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Frequently asked questions
Season chicken breasts with salt and pepper to taste. You can also use an enchilada spice mix, or cumin, marjoram, and pepper. Sear the chicken on a stovetop for 5-7 minutes on each side for maximum flavor.
Corn tortillas are more traditional and flavorful, but they are more prone to breaking apart. Flour tortillas are a good alternative if you want a softer, sturdier texture. You can also try cassava flour tortillas for a grain-free option.
High-moisture, shreddable cheeses like cheddar, Monterey Jack, or pepper jack are good options. You can also use pre-shredded "Mexican-style" cheese blends.
Common toppings include sour cream, lime, cilantro, sliced avocado, and hot sauce.
