It is seriously the best Chicken Enchilada Recipe.Spice up these traditional Mexican enchiladas with Homemade Enchilada Sauce. Truly Mexican & so Flavorful!

The definition of an enchilada is a tortilla, with a side serving of chilli sauce and a filling consisting of cheese, meat, vegetables or any combination of the aforementioned. What the definition fails to mention, is that the enchilada might just be the King of Mexican food. The combination of meat, carbs and melted cheese wins over even the fussiest of pallets, and when enchiladas are made well, they are a hit at any gathering.

Another great thing about enchiladas is their versatility. Vegetarian enchiladas, cheesy enchiladas, chili enchiladas and even enchiladas made with leftovers are equally delicious. If we had to choose just one, it would be chicken enchiladas. Who can resist the winning combination of tasty shredded chicken and gooey melted cheese? These two are the best of friends, and they’re even better encased in a soft white tortilla. However, if you’re not into chicken, there are a few alternatives that are just as good:

Barbecue beef shin enchiladas

Replace the shredded chicken with shredded beef shin, cooked in a rich BBQ sauce. Pair with a layer of creamed cheese and a thinly sliced chilli, or a generous sprinkling of feta and thin slices of avocado.

Pulled pork enchiladas

You may opt to use all of the same ingredients as you would in chicken enchiladas, but you could also cook the pork in a vibrant sweet chili sauce and spread it over enchiladas with fresh chopped cilantro.

Vegetarian enchiladas

We find that a recipe for chicken enchiladas works really well when you substitute the chicken for extra cheese. Who can get enough cheese anyway? For a vegan option, try almond milk cheese in its place. Sliced zucchini is also delicious in an enchilada, as are any other roasted vegetables of your choice. Pop in some slivered almonds for extra protein and crunch.

If you do opt for chicken enchiladas, you have the option of shredding the chicken or slicing it into cubes. It all depends on the texture you prefer. Since the enchiladas will be cooked once they are assembled, make sure that you don’t overcook the chicken. Fry it until the liquid is colorless and the meat is white instead of pink. Also be sure to pour any excess liquid off the chicken before adding in the other ingredients.

While most recipes will recommend sour cream, you can happily replace this with Greek yogurt if you are looking for a low fat option. If you’re going paleo or carb free, why not try an egg wrap instead of a flour tortilla? This is made similarly to an omelette, except it’s slightly thinner and the idea is to roll it instead of fold it. If you choose this option, it’s also easier to seal the enchilada. Pop the filling on top of the egg wrap while it is still in the pan, and roll it around the cheese, chicken and vegetables until it resembles a rolled tortilla. There are so many options for a delicious enchilada. Get creative and enjoy!

AUTHENTIC CHICKEN ENCHILADA RECIPE

Print Recipe

CHICKEN ENCHILADA RECIPE

Author: Tatiana

Ingredients

Chicken fillet diced into small pieces; ½ -inch- 1kg
Any mexican spices- 3 tbsp
Vegetable oil- 4-5 tbsp ( for frying
Black beans- 1 can
Corn Large Tortillas- 8
Green chili sliced- 1-2
Mexican shredded cheddar - 3 cups
Homemade Red enchilada sauce- 1-1 ½ cup
Chopped cilantro- ¼ cup- OPTIONAL
Sour cream- as needed
Salt- to taste
Black pepper- to taste

Instructions

Preheat your oven to 425 F/ 225 C.
Heat some vegetable oil in a large skillet/ pan/ saucepan.
Add the diced chicken, the green chili and Mexican spices. Mix well & make sure each piece is coated.
Cook 20 minutes on medium heat stirring occasionally, or until the chicken is cooked through.
Set it aside.
ASSEMBLING CHICKEN ENCHILADAS
Place 1 tortilla on a clean work surface. Spread 2 tablespoons of Red Enchilada sauce over the surface of the tortilla. Top with black beans ( 1 tbsp) , then add in a spoonful of the chicken mixture. Top with 1 -2 tbsp Mexican cheese. Roll up to enclose filling. Place in a greased ovenproof 13 x 9-inch dish.
Repeat same with the remaining tortillas.
Spread the enchilada sauce on top of the tortillas generously. Sprinkle on the remaining Mexican shredded cheese.
Bake for 15-20 minutes or until the cheese melts & the enchiladas are heated through.
Remove from the oven and serve immediately.
Add some fresh chopped cilantro, sour cream if you'd like.