Nothing shouts “family unity” louder than collectively binging on calorie-dense, cheese-dripping Mexican magnificence.
If ever there was an Oscar for “Best Comfort Food Disguised as a Weeknight Dinner,” these cheesy chicken enchiladas would not only be the recipient but would also receive a standing ovation. Enveloped in their soft tortilla blankets, these bundles of joy are no less than a culinary superstar saving your family from the monotony of salads and roasted veggies.
Because let’s be honest, nothing shouts “family unity” louder than collectively binging on calorie-dense, cheese-dripping Mexican magnificence. It’s the kind of meal that can make you forget your teen’s annoying music tastes and the toddler’s ‘artistically’ crayoned walls.
Indeed, enchiladas are the epitome of indulgence. They’re the edible equivalent of a Netflix binge in your coziest pajamas. So, come tonight dinner, skip the ho-hum, channel your inner enchilada enthusiast, and let the cheese ooze and family bonding commence.
Cheesy Chicken Enchiladas
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Nothing shouts “family unity” louder than collectively binging on calorie-dense, cheese-dripping Mexican magnificence.
Ingredients
Enchilada Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup tomato sauce
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1 cup chicken broth (homemade or store bought)
- 2 teaspoon flour
- 2 teaspoon water
Chicken Enchilada Filling
- 1 tablespoon butter
- 1 onion (finely diced)
- 1 clove garlic (minced)
- 1 lb. boneless (skinless chicken, cut into 1/2- inch cubes)
- 1 4– ounce can diced green chilies
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup spinach
Enchiladas
- 15 corn tortillas
- 2 cups grated mild Cheddar
- 2 cups grated Monterey Jack
Instructions
To make the sauce:
- Heat the oil in a small saucepan over medium-high heat add the tomato sauce and stir in the spices and salt.
- Whisk in the chicken broth.
- Make a slurry with the flour and water., then add the slurry to the sauce and whisk well.
- Lower the heat and simmer for 10 minutes or until the sauce is reduced by about one-quarter and coats the back of a spoon.
- Remove from the heat and et cool to room temperature.
To make the chicken filling:
- While the sauce is reducing, prepare the chicken filing: In a large skillet over medium heat, melt the butter.
- Add the onion and garlic and saute for 2 minutes, until fragrant.
- Add the chicken, diced green chiles, spices and salt to the skillet and cook for 5 to 7 minutes, until no pink remains in the center of the chicken.
- Add the spinach and saute for the 1 minute, until wilted. Remove the pan from the heat and set aside.
To make the enchiladas:
- Mix the two cheeses.
- Preheat the oven to 375 degrees F. Spoon some of the sauce into the bottom of a 9×13 inch baking dish.
- Assemble the enchiladas. Spread 1 tablespoon of the enchilada sauce on a tortilla, then place a spoonful or two of the chicken filling in the middle.
- Drizzle an additional teaspoon or two of the sauce over the chicken, then sprinkle with about a tablespoon of the mixed cheese.
- Fold the sides of the tortilla up and over the filling and place the tortilla, seam side down, in the baking dish.
- Repeat with the rest of the tortillas, sauce, filling and cheese.
- Bake for 15 minutes, or until the edges of the tortillas crisp and the cheese is melted.
- Garnish with chopped cilantro and diced avocado. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Main
- Method: Baking
- Cuisine: Mexican
I would add cheese and tortillas to the ingredients list for people like me that would forget about them.
Also wouldn’t bullet “Enchilada Sauce” and “Chicken Enchilada”.
Can’t wait to try these! Thanks.
Oh my goodness, heaven on a plate :)
Rachael xx.
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