Recently, with all this talk of peppers, guacamole, and some things I can’t even mention on here, making Homemade Chicken Enchiladas just seemed like the thing to do.
Homemade Chicken Enchiladas
One of these days I hope to get a little more adventurous and try some recipes for the enchilada sauce made from scratch. This will be largely dependent upon when the taste buds and palates of our boys become equally adventurous, likely well beyond their current love of chuck e cheese.
I’m not the handiest of guys, so when I first
learned to roll these homemade chicken enchiladas, I will admit that my finesse may have been lacking to some degree. My sister the chef would probably declare this a severe understatement. I’m happy to say I overcame this disability by learning to not overfill the tortilla as depicted in this photo.
Homemade Chicken Enchiladas and guacamole get along quite nicely with one another, particularly with a dollop of sour cream. (For a low fat alternative, consider Greek yogurt in lieu of the sour cream)
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“What is a friend? A single soul dwelling in two bodies.”
-Aristotle
Homemade Chicken Enchiladas
The whole family will love this simple recipe for homemade chicken enchiladas.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 1.5-2 lbs. chicken boneless (white or dark meat)
- 6 large 10" or 8 medium (8") flour tortillas
- 8 oz. frozen corn
- 2 10 oz cans enchilada sauce red or green
- 1 16 oz. can black beans drained
- 2 cups shredded cheese Mexican variety if avail
- 6 to 8 oz. salsa verde
- 4 oz. chopped chile peppers
- 1/2 white onion finely diced
- 1/2 to 1 cup fresh cilantro stemmed, washed, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Saute chicken in medium sized skillet over medium-low heat 15 to 20 minutes until cooked thoroughly. Allow to cool and then dice finely or shred.
- In medium size mixing bowl combine corn, 1 can enchilada sauce, beans, 1 cup of cheese, salsa verde, chile peppers, onion and cilantro. Mix well with wooden spoon. Add chicken and mix well.
- Prep 9 x 13 inch baking dish with olive oil. From remaining can of enchilada sauce, evenly distribute approximately half onto bottom of pan.
- On a flat surface evenly spoon out mixture on center of tortillas extending to 1 inch from each edge. Roll and place in baking dish. Pour remaining sauce over rolled tortillas and then evenly sprinkle remaining cup of cheese on top.
- Bake uncovered for 45 minutes.
We’re still looking for some correct guesses answers on the pepper quiz from a couple of posts ago. Take a look at them and give it your best shot!
Yummy! I am having some serious dinner envy over here. These looks so delicious and flavorful and I love how simple they are to make. Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Ah yes, figuring out the filling amount is the trick to perfect enchiladas and it looks like you’ve succeeded! They look like they came from a great Mexican restaurant.
I have tasted enchilada in restaurants with a can of enchilada sauce this sounds to be easy. I will try adding some veggies to your recipe and make it soon
As a lover (or maybe addict) of mexican food, I still haven’t gotten down the whole wrapping skill down either. Love the straightforward simplicity of this recipe, sounds delicious!
Many thanks, Rae!
Oh I love chicken enchiladas! I really need to try and make them at home more! These look perfect!
I struggle not to overfill the tortillas when I make enchiladas too! Love this recipe – it’s got so much lovely flavour, but it’s not overwhelmingly spicy. No wonder it is a favourite at your house – am sure it will be a favourite in mine too!
Chicken enchiladas are one of my all-time favourite dinners. I’ve never tried making them with salsa verde sauce, though. I’ve got to try your version!
I haven’t had enchiladas in ages! They look easy and delicious!
These look quick and easy and certainly family friendly! May have to make these when I want a quick meal
Bintu, this is such an easy recipe and although we don’t make it often enough, it’s a special treat every time we serve it. Thank you for stopping by for some Platter Talk.
perfect comfort food – this quick version using bottle sauces is great
One of these days we may try the unbottled version of sauce! Thanks so much for dropping by Platter Talk!
Great idea for a weeknight dinner. Such a winner!
Thanks, Florentina. We all think so as well!
Yum!! I love enchiladas! I have never tried making it so I think you have inspired me to give it a shot! Thanks for sharing 🙂
Sam, these are so simple and truly delicious. The whole family loves these and we don’t make them often enough. Thank so much for taking the time to visit Platter Talk!
I really don’t make enchiladas enough, but anything that comes with a side of guac is good with me!
Thanks, Dannii, these make for a great go-to meal, any day of the week. Thank you for stopping by Platter Talk!
I love your recipes, they are delicious! Keep posting more! This RN in SC appreciates you taking time to share recipes with us. Keep cooking!
Linda,
Thank you for the great comments!! (I did my anesthesia training in Charleston at MUSC!!) I love SC!
They look absolutely wonderful, I have to make these!
Bunny,
These are so easy, and so delicious!! Thanks a bunch for the great comments!
Chris, I’m happy you liked the enchiladas last summer when you were painting our house – they’re just as good in the winter!
If this is what you fed me last summer, it was absolutely delicious! I’ll have to make Meghan try out the recipe!
Kathy,
These are definitely worth making, thanks for commenting!
I want some of this, and I want it NOW! : )
Tracy,
Thanks for the feedback. Your idea sounds like good use of white and dark meat and the ease of simply using a whole bird. I’m glad you enjoyed and thanks again for your comment!
-Dan
Dan,
I made your chicken enchilada recipe tonight, and it was delicious!! I did do something a little different with the chicken. I put a whole chicken in the crockpot this morning, with two cups of water, and cooked on low for 6 1/2 hours. It was moist, tender, and shredded very easily, with chicken left over for something else. Tracy from Florida
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