Chicken Enchiladas

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Chicken Enchiladas

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Spice up your kitchen with this mouthwatering chicken enchiladas recipe paired perfectly with homemade salsa! You’ll enjoy the vibrant flavors of Mexican cuisine with this irresistible dish that’s sure to become a family favorite. Tender shredded chicken, wrapped in warm tortillas, and smothered in zesty enchilada sauce, make for a satisfying meal that’s both comforting and delicious.
But wait, there’s more! Elevate your enchiladas with my easy-to-make homemade salsa, bursting with the freshness of ripe tomatoes, crisp onions, fiery chipotle, and zesty cilantro. Whether you’re hosting a fiesta with friends or simply craving a taste of Mexico, the chicken enchiladas and homemade salsa recipes are a surefire way to satisfy your cravings and impress your guests. So grab your apron and get ready to embark on a flavor-packed adventure, Mexican style!
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Course: Main Course
Cuisine: Mexican & Tex-Mex
Ingredients Equipment Method Video

Ingredients
  

  • 7-8 8 inch flour tortillas
  • 2 of your prepared cooked boneless skinless chicken breasts, shredded
  • sliced olives
  • shredded Mexican cheese
  • Salsa store bought or my recipe
  • Enchilada sauce Emeril’s Easy Enchilada Sauce
Easy Homemade Salsa
  • One can 28 ounce whole tomatoes drained
  • One chipotle pepper in adobo sauce or as many as you like
  • The juice of one lime
  • one large garlic clove
  • 1/2 medium sweet onion
  • handful of cilantro
  • pinch of salt and pepper
  • dash of your favorite hot sauce

Equipment

  • 9×13-inch baking dish

Method
 

  1. Preheat your oven to 375 degrees.
  2. Put some enchilada sauce to coat the bottom of a 9″x13″ pan.
  3. In a bowl with the shredded chicken, add 1/3 cup of enchilada sauce and 1/3 cup salsa and mix into the chicken (add more if dry).
  4. Place about 1/3 cup of chicken mixture per tortilla, sprinkle some shredded cheese, add as many sliced olives as you like, roll, repeat to you fill your pan.
  5. I like to put a strip of enchilada sauce down the center of the pan and top with shredded Mexican cheese, enough to cover the pan. Put in preheated oven for about 15 minutes until the cheese has melted and tortillas have crisped up a bit.
  6. Here’s the link to the enchilada sauce on Food Network: https://www.foodnetwork.com/applink/recipes/easy-enchilada-sauce-3644189
  7. Here’s the recipe for the salsa:
Easy Homemade Salsa
  1. Put all ingredients in the food processor and pulse till desired chunkiness

Video

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Why we mix enchilada sauce and salsa into the shredded chicken

Mixing the specified 1/3 cup of enchilada sauce and 1/3 cup of salsa into the shredded chicken adds moisture and distributes flavor throughout the filling. That step helps keep the interior of each enchilada saucy without overloading the pan with loose sauce.

Avoiding soggy enchiladas — quick assembly notes

The salsa recipe specifies drained whole tomatoes; draining canned or very watery ingredients reduces excess liquid that could collect in the pan. Sticking to the recipe’s listed sauce amounts (the portion mixed into the chicken and the sauce used to coat the pan) also limits extra liquid. The recipe’s short, 15-minute bake is intended to melt the cheese and allow the tortillas’ edges to crisp without over-wetting the casserole.

About the salsa: what chipotle adds

A chipotle pepper in adobo contributes a smoky, moderately spicy flavor to the homemade salsa. The ingredient list notes one pepper “or as many as you like,” indicating the recipe expects the cook to control how smoky/spicy the finished salsa will be.

Watch Dr. J Make Chicken Enchiladas

Watch Dr. J make Chicken Enchiladas and see how it comes together.

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