BEST CHICKEN ENCHILADAS RECIPE

The question that plagues every home cook attempting chicken enchiladas is: how do you achieve that perfect balance of saucy, cheesy, and flavorful without ending up with a soggy, falling-apart mess?

The Enchilada Equation: Unlocking the Secrets

The art of a truly great chicken enchilada lies in understanding the science behind each component and how they interact. It’s not just about throwing ingredients together; it’s about controlling moisture, enhancing flavor, and ensuring structural integrity. Let’s break it down:

• Tortilla Integrity: Tortillas, especially corn tortillas, are notorious for becoming fragile when wet. The key is to lightly soften them without saturating them. Over-softening leads to disintegration, while under-softening results in cracking during rolling.
• Sauce Consistency: The sauce should be flavorful and rich, but not watery. Excess moisture in the sauce will seep into the tortillas, creating a soggy enchilada. Achieving the correct thickness is paramount. A good sauce should coat the back of a spoon without running off immediately.
• Filling Balance: The filling needs to be moist enough to bind together but not so wet that it contributes to the overall sogginess. The ratio of chicken to cheese to other ingredients is crucial.
• Cheese Factor: Cheese not only contributes to flavor but also helps to bind the filling and create a desirable texture. Using the right type of cheese and the correct amount is essential for a melty, gooey, and structurally sound enchilada. Monterey Jack and cheddar are a good place to start, but experimentation is encouraged.

The Ultimate Chicken Enchilada Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste
• For the Enchilada Sauce:
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp cayenne pepper (optional)
• 3 cups chicken broth
• 1 (8 ounce) can tomato sauce
• For the Filling:
• Cooked and shredded chicken (from above)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion
• 1/2 cup canned corn, drained
• 1/4 cup chopped cilantro
• For Assembly:
• 12 corn tortillas
• 2 cups shredded cheddar cheese, for topping
• Optional toppings: sour cream, guacamole, chopped green onions

Instructions:

1. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes per side, or until cooked through. Let cool slightly, then shred with two forks.
2. Make the Enchilada Sauce: In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly. Gradually whisk in chicken broth and tomato sauce. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
3. Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, onion, corn, and cilantro. Mix well.
4. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Warm the corn tortillas. Dip each tortilla in the enchilada sauce, coating both sides. Place a spoonful of the chicken filling in the center of the tortilla. Roll up the tortilla tightly and place seam-side down in the prepared baking dish.
5. Bake the Enchiladas: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 2 cups of cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
6. Serve: Let cool slightly before serving. Top with sour cream, guacamole, and chopped green onions, if desired. Enjoy!

The Great Enchilada Experiment: My Quest for Perfection

The Soggy Start: My First Attempts

My first few attempts were a disaster. Like many of you, I initially thought the key was just dumping a ton of sauce on everything. The result? A mushy, flavorless mess that resembled enchilada soup more than enchiladas. The tortillas completely disintegrated, and the filling was swimming in a pool of watery sauce. It was edible, but far from enjoyable.

The Tortilla Taming: Softening Strategies

I realized the tortillas were the weakest link. I tried everything: microwaving them, steaming them, even briefly frying them. Microwaving made them rubbery. Steaming helped slightly, but they still fell apart easily. Then, I had an “Aha!” moment: a quick dip in hot oil *before* dipping in the sauce. This created a slight barrier, preventing the tortillas from absorbing too much liquid. It was a game-changer. I also learned that using high-quality corn tortillas makes a HUGE difference.

Sauce SOS: Achieving the Perfect Consistency

The sauce was another challenge. Initially, my sauces were too thin, leading to excessive moisture in the enchiladas. I experimented with different thickening agents, ultimately finding that a roux (butter and flour cooked together) provided the best flavor and consistency. Also, using a good quality Mexican Chicken Marinade before cooking the chicken significantly improved the overall flavor profile of the enchiladas.

The Cheese Conundrum: Finding the Right Melt

The cheese also played a crucial role. I started with only cheddar, but it didn’t melt as smoothly as I wanted. Then, I experimented with different combinations and found that a blend of cheddar and Monterey Jack offered the perfect balance of flavor and meltability. Also, shredding the cheese myself, rather than buying pre-shredded, made a significant difference in how well it melted. Pre-shredded cheese often contains cellulose, which can inhibit melting. I also tried adding a little bit of cream cheese to the filling, similar to what I would do with Chicken Enchilada Casserole, but I found it made the filling too rich.

Refined Results: Mastering the Technique

After numerous iterations, I finally cracked the code. The key was a combination of pre-treating the tortillas, creating a thick and flavorful sauce, using the right cheese blend, and not overfilling the enchiladas. The final product was a perfectly balanced enchilada: saucy, cheesy, and flavorful, with tortillas that held their shape beautifully.

The Foolproof Enchilada Method: A Step-by-Step Guide

Here’s the definitive method for achieving enchilada perfection, honed through countless experiments:

1. Tortilla Tempering: Briefly dip each corn tortilla in hot oil (about 2 seconds per side) to create a moisture barrier.
2. Sauce Supremacy: Create a thick and flavorful enchilada sauce using a roux as the base. Don’t be afraid to experiment with spices!
3. Filling Finesse: Use a balanced filling with the right ratio of chicken, cheese, and vegetables. Avoid overly wet ingredients.
4. Cheese Choices: Opt for a blend of cheddar and Monterey Jack for optimal flavor and meltability. Shred your own cheese for best results.
5. Rolling Right: Don’t overfill the tortillas. Roll them tightly and place them seam-side down in the baking dish.
6. Sauce Shower: Pour the remaining enchilada sauce evenly over the enchiladas, ensuring they are well-coated.
7. Cheese Crown: Sprinkle generously with the remaining shredded cheese.
8. Baking Bliss: Bake at 350°F (175°C) until the cheese is melted and bubbly and the enchiladas are heated through.
9. Rest and Rejoice: Let the enchiladas cool slightly before serving to allow the sauce to thicken and the flavors to meld.

Don’t hesitate to try this recipe with Mexican Chicken With Cheese Sauce in place of the shredded chicken, or even to use the shredded chicken in Chicken Chimichangas or a Chicken Burrito! If you end up with extra filling, why not try making Mexican Chicken Cheese Rice Casserole with it?