Chicken Enchiladas

Chicken EnchiladasMy husband’s birthday was this past week, and to celebrate, I’m sharing one of his favorite dishes- Chicken Enchiladas! Last weekend was a busy one, and between working, church, a bridal shower and grad parties, we couldn’t find time to go out for his birthday. I asked him what he’d like to do for his birthday, thinking we might bail on a grad party to have a nice birthday meal. Luke had two requests: 1. Spend time with his wife and 2. Eat enchiladas. Definitely a request I could accommodate!

Happy Birthday, Luke!
Meet Luke. He loves superheroes, long hikes, taking selfies with turtle statues, and enchiladas. Especially enchiladas.

These enchiladas are one of Luke’s favorites, with melty cheese, flavorful sauce and plenty of chicken and vegetables to make a hearty meal. I usually keep enchilada sauce on hand because Luke requests enchiladas at least once a month! They are easy to prepare, whether you’re making a quiet meal at home or serving a small army, the recipe is simple to double (or triple!) and enchiladas are such a crowd pleaser. Serve with chips and guac, or enjoy them on their own!

My enchilada sauce recipe is from Gimme Some Oven, and it is so good! I’ve made a few tweaks to cater to our tastes (reflected in the recipe below), but if you enjoy spicier food than this Norwegian girl can handle, check out Ali’s original recipe! I would classify my sauce as “Mild” and the original closer to “Medium”. If you’ve been using enchilada sauce from a can, now is the time to make the switch! Making enchilada sauce from scratch is so easy, and it tastes so much better than the stuff from the can- plus you can customize it to your own taste.

Chicken Enchiladas
The secret to a great enchilada is in the sauce! These are the spices I use in my sauce (recipe below).

I love making shredded chicken in the crockpot- it’s so easy! I usually make a large batch and have tacos one night and enchiladas or flautas the next. You can also use rotisserie chicken or left overs for these enchiladas. I’d recommend seasoning your chicken with your favorite taco seasoning before adding to your enchiladas. Salsa crockpot chicken is our favorite for enchiladas- all you need is chicken and a jar of your favorite salsa, and the crockpot does all the work. After a few hours in the crokpot the chicken is soft and falling apart. Shred it with a fork and it’s ready for enchiladas.

Chicken Enchiladas

Chicken Enchiladas

Ingredients

    Salsa Chicken
  • 2-3 chicken breasts
  • 1 cup salsa
  • Enchilada Sauce (adapted from Gimme Some Oven)
  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 2 cups chicken or vegetable stock
  • Enchiladas
  • 2-3 chicken breasts, cooked and shredded
  • 2 cups enchilada sauce (one batch of recipe above)
  • 1 medium onion, diced
  • 1 medium zucchini, finely diced or shredded
  • 2 cloves garlic, minced
  • 2 cups shredded cheese
  • 8-10 tortillas

Instructions

    Salsa Chicken
  1. Drizzle olive oil on the bottom of the crockpot.
  2. Add chicken breasts to crockpot and cover generously with salsa.
  3. Cook on low for 6-8 hours.
  4. Shred meat with a fork, mix in salsa as needed.
  5. Enchilada Sauce
  6. Heat oil in a saucepan over medium heat.
  7. Add flour and whisk together for one minute.
  8. Stir spices (chili powder through paprika).
  9. Gradually add stock, whisking to avoid and remove lumps.
  10. Reduce heat and simmer 10-15 minutes. Sauce will thicken as it cools.
  11. Use immediately or store in an air-tight container in the fridge for up to 2 weeks.
  12. Enchiladas
  13. Preheat oven to 350 degrees Fahrenheit.
  14. Saute onions, garlic and zucchini in olive oil until onions are translucent and zucchini is soft.
  15. Pour 1/4 cup of enchilada sauce into a 9x13 inch pan and tilt until bottom of the pan is evenly coated. Set aside.
  16. Assemble your enchiladas! Add meat, vegetables, cheese and about 1 tablespoon of enchilada sauce to each tortilla.
  17. Fold in edges of torilla and roll tightly.
  18. Place enchiladas seam-side down in prepared pan.
  19. Repeat until pan is filled with enchiladas. I usually have 8-10 enchiladas.
  20. Top enchiladas with remaining sauce. Brush tops of enchiladas with a pastry brush to ensure an even coating of sauce.
  21. Cover with tinfoil and bake for 30 minutes.
  22. Remove foil and top with remaining cheese.
  23. Bake for 5 additional minutes, or until cheese is melted.
  24. Serve and enjoy!
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Look at all that delicious cheesy goodness! Easy to see why these enchiladas are a favorite. What is your favorite way to enjoy enchiladas? We love them plain or with guacamole. Share yours in the comments below!

Chicken Enchiladaschicken enchiladas

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