Chicken Enchiladas

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
16 enchiladas, 8 servings
Level:
Intermediate

CATEGORIES
NUTRITION INFO
Ingredients
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

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    Made this for dinner last night. First, thank you Tyler, for your directions. I followed your recipe, then tasted the ingredients, after they were mixed and cooked together, and decided I needed to add a little more spice... the only adjustment was an addition of cayenne pepper and sriracha chili. Prior to the additions, it was pretty bland (that is why I gave it 4 stars) ... I will certainly make this again... with the addition of the cayenne and sriracha !
    I have never made enchiladas before in my life. These turned out excellent! Took quite a bit longer than the hour and 15 mins listed, but most recipes seem to take longer than claimed. You won't be disappointed if you try this one!
    Definitely making this again.. & soon!
    Made my own stewed tomatoes & was thinking of making homemade enchilada sauce but this mom is too busy. Good Luck, it was fun!
    Thanks to Tyler, this is a very tasty recipe! The second time I made this I added red and green bell peppers, cilantro and used home made chipotles in adobo sauce. I also slow cooked a whole chicken and used that instead of chicken breasts.  
    Yummy in my tummy!!
    Love it. Reminds me of an old family favorite we used to make when I was growing up. 
    http://www.collegefood101.com/easy-chicken-breast-recipes-chicken-enchiladas/
    How can I recipe from the Foodnetwork have over 4 canned ingredients. What happen to fresh ingredients....
    Did you actually make the recipe? Mexican food often uses canned items.
    This was really a very tasty and easy to make meal. I made it, as written, and my family and I were extremely pleased with the results. I'll definitely make it again, soon.
    This is good, but not outstanding. Don't know if I would make again.
    Exactly. That is why I added cayenne and Sriracha.... Before that addition, it was very bland...
    This is my go-to recipe for Chicken Enchiladas, I've been making this recipe for the past 5 years. Even my husband says its one of the best he's had!
    Overall, it was very good. Rather time consuming with a lot of ingredients, but good nonetheless. I've never made enchiladas before so the fact that I could make them (although they didn't look overly pretty) shows the recipe isn't too difficult.
    I followed recipe to the T and it was mediocre at best. If you want to feel like a "chef" by measuring spices, chopping chiles and seeding, chopping chipotles, mincing garlic etc etc then go for it. Its not that I don't like or want to do all that but this dish is not worth all the time and trouble. I found a somewhat similar recipe that is much easier, less time consuming in preparation and omg tastes sooo much better. Put the same amount of chicken ( frozen, yes frozen ) in crock pot, add one 15 oz can each of black beans and corn, drained, and 16 oz of salsa. Cook on high for 5 hours. The last half hour add a block of cream cheese. Fill flour tortillas with this and add your favorite toppings... shredded lettuce, tomato, sour cream etc. Add refried beans and mexican rice to the serving plate and enjoy! Do yourself a favor, After you try Tyler's recipe, try this one.
    Hmm...your recipe sounds like chicken tacos and not enchiladas....two completely different things! 
    Yeah....no thanks. Your recipe is completely devoid of seasoning.
    Can you make these ahead of time and put in fridge for a few hours?
    Made this for dinner lasts night for my girlfriend. We agreed that they were fantastic! 
    Only changes that I made were add some cheese and fresh cilantro to the filling of the tortillas before rolling them up. 
    Could not find Mexican spice blend.
    Good, but nothing special
    very tasty. pretty spicy.
    Really tasty! I wasn't sure what to expect but it was delicious. Make sure to add just 4 or 5 whole PEPPERS, not CANS OF PEPPERS. It's confusing and I'm so glad I read the reviews before I made it myself. Delish. WIll definitely make again!
    This is excellent! It turned out so good and is so tasty. No need to hit up any restaurant because the quality is better in my opinion. Made these for the first time and will definitely be making them again this month. I did omit the canned tomatoes though because I don't like cooked tomatoes but I did chop some fresh tomatoes on top after they were done. So Yummy!! :) By the way, the leftovers were even better!
    We really liked this recipe. I used less chicken 'cause I didn't have enough on hand so I aded a can of black beans. I also forgot the flour so mine was a bit wetter than the video, but flavor was great. They got a bit spicer when baked which we like. I used corn whole wheat tortillas, yum.
    Delicious! My can opener broke half way thru so I isn't get the tomatoes in, but still super yummy and fast!
    It says 4 canned chipotle chilies not 4 cans of chilies
    Sounds good, looks good, reasonable cholesterol, but 1,216 mg of sodium. I just don't think so.
    4 cans of chipotle Chilies??? No way.. I think ONE is enough..
    It's 4 canned chilis, not 4 cans of chilis. One can usually has about 4 chilis in it.
    My favorite enchilada recipe of all time! I like to add extra chipotles (can't get enough of the smokey kick). They taste just as amazing reheated the next day, and the day after that...can't get enough!
    I have been making these Enchiladas for a few years now and it is delicious every single time! Make sure to shred the chicken and not dice it up. It tastes so much better with shredded chicken. Enjoy!
    Great & easy recipe! Made it for my boyfriend and I and will definitely do it again. I made the following changes. Omitted the chiles because I did not want them to be too spicy (after reading previous reviews they were a big concern). Added refried beans to the inside of the enchiladas. Corn was a great addition. Also did not add the tomatoes. I had some extra time the night before and so I baked a dozen chicken drumsticks. While prepping, I took the meat off the bones and sauteed it with some taco seasoning. This made the chicken inside the enchiladas delicious and added to the recipe. While baking for 15 minutes, I added a couple of pickled jalapenos to the top of the dish and this added some spice since I did not add chiles. Perfecto!
    Great recipe! Will make it again. Family loved it. Sometimes my family only wants mild not spicy so I eliminated the green chilies. Didn't have stewed tomatoes so I used 10 oz. can of pureed tomatoes (didn't want it too juicy). I had flour tortillas on hand so I used those and served corn nacho chips as a side (I think it would be much better with corn tortillas). Also I add a thin layer of mexican blend cheese in the filling, it helped hold everything together a bit better. Served it with black beans (recipe on Goya can) and white rice with all the garnishes.
    I decided to make this recipe to see how it compares to the regular recipe that I use for enchiladas. I have to say I was a little worried about using this recipe because the one that I currently use doesn't have this much ingredients. I did try it to see how it turned out and I would have to say they were really good. The one thing that stood out to me was actually browning the chicken in a frying pan first. I've always only boiled mine and then just shredded it by hand. The browning of the chicken first really gives it that extra flavor. Then sautéing the onion, garlic, corn chilies and tomatoes in the chicken drippings. I would say that the prep time of the one hour is pretty accurate. I always think that this is going to be fast until I actually make them. I would say that if you are looking for a great and easy recipe to make that this chicken enchilada recipe is one of the better ones that I have found. The instructions are very easy to follow and are detailed.
    I halved the recipe but otherwise I followed it exactly. I LOVED these enchiladas! I usually make my own but I don't think I will ever go back to regular enchiladas again. I almost didn't add the corn but it was totally worth putting it in.
    The texture of this dish was wonderful. I used frozen homegrown corn and canned tomatoes and canned green chiles. I had roasted a hen and had leftover chicken which I shredded and used in this recipe. I love the corn - it adds some sweetness and texture to these tasty enchilada. It had a delicious flavor. It made enough to freeze some for later.
    Used Booby Flay goat cheese enchilada sauce. W.O.W. Couldn't give Tyler 5 stars-canned sauce, frozen corn? Used pureed&canned whole tomatoes, fresh corn since it's in season. Flavor was GREAT! Cooking method for chix was perfect and what was left in the pan gave another depth of flavor to filling. Used flour tortillas and quickly dipped into sauce before filling. They did not fall apart. Served up very nicely. Next time will use2 tortillas per enchilada to give even more body. Really delicious filling. Will try with steak next time.
    Booby Flay. Dying laughing.
    Grow up
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