If there’s one dish that can effortlessly transport your taste buds to the vibrant streets of Mexico, it’s the ever-delicious and versatile chicken enchiladas.
Bursting with savory flavors, warm tortillas, and succulent chicken, this dish is a favorite among many food enthusiasts. Whether you’re planning a festive family dinner or simply want to enjoy a hearty meal, these chicken enchiladas are sure to be a hit.
So, put on your apron, gather your ingredients, and let’s embark on this culinary adventure!
The Perfect Blend of Spices
The secret to creating mouthwatering chicken enchiladas lies in the perfect blend of spices. Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet. Place the boneless, skinless chicken breasts on the sheet and generously rub them with olive oil, chili powder, cumin, and smoked paprika. Don’t forget to sprinkle a pinch of salt and pepper to enhance the flavors. Adding a poblano pepper to the mix will provide a delightful smoky note, perfect for adding depth to the dish.
Roasting to Perfection
Now that your chicken and poblano pepper are seasoned to perfection, pop them into the preheated oven. Allow them to roast for approximately 20 minutes or until the chicken is cooked through and the pepper is tender. While the heavenly aroma fills your kitchen, you can take this time to prepare the other components of this culinary masterpiece.
The Star of the Show: Salsa Verde
What sets these chicken enchiladas apart from the rest is the zesty and tangy salsa verde. This vibrant green sauce is made from tomatillos, jalapeños, cilantro, and other flavorful ingredients. While you can find store-bought salsa verde, preparing it from scratch will truly elevate your dish. Blend together the tomatillos, jalapeños, cilantro, garlic, and a touch of lime juice for that extra kick. This authentic salsa verde will be the perfect partner to your succulent chicken enchiladas.
Rice – The Supporting Act
While the chicken enchiladas take center stage, a delightful side of white rice will complement the dish perfectly. Cook the rice according to the package instructions and set it aside. Later, mix it with the shredded chicken, chopped poblano pepper, a generous handful of fresh cilantro, and half of the shredded cheddar. The result is a mouthwatering filling that will have your taste buds dancing in joy.
Rolling with Joy
Assembling the enchiladas is an enjoyable step in the process. Begin by pouring half a cup of the tantalizing salsa verde onto the bottom of a 9×13 inch baking dish. This ensures that every bite is infused with the salsa’s delightful flavor. Next, warm the corn tortillas in the microwave, so they become pliable and easy to roll.
Spoon a generous portion of the chicken filling down the center of each tortilla and carefully roll them up, placing them seam side down in the baking dish. This not only keeps the tortillas intact but also makes the presentation visually appealing. Once all the enchiladas are lined up snugly in the dish, pour the remaining salsa verde over them and sprinkle the remaining shredded cheddar on top.
Baking to Cheesy, Bubbling Perfection
Finally, the moment you’ve been waiting for – baking the enchiladas! Pop the dish into the oven for 15-20 minutes, or until the cheese has melted into a gooey, golden crust. The aroma will draw everyone to the kitchen as they eagerly wait for the delightful enchiladas to emerge.
Presentation and Serving
Once the timer goes off, take out the baking dish filled with bubbling goodness. Garnish the enchiladas with a sprinkle of fresh cilantro and perhaps some sliced jalapeños for those who love an extra kick. Serve the enchiladas hot, allowing the cheesy goodness to melt in your mouth with each delectable bite.
Chicken Enchiladas Recipe
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- salt and pepper
- 1 poblano pepper
- 2 cups salsa verde
- 1 cup white rice (cooked)
- 1/2 cup fresh cilantro (chopped)
- 10-15 corn tortillas
- 1 1/2 cups shredded cheddar
Preheat the oven to 350°F.
Make rice. Then set aside.
Chop poblano stem off, then slice in half and deseed.
Place the chicken on a baking sheet and rub with the olive oil, chili powder, cumin, and paprika. Season with salt and pepper.
Add the poblano to the baking sheet. Then bake both for 20 minutes or until the chicken is cooked through.
Shred the chicken with two forks. Chop the poblano. Add to a bowl.
Add 1/2 cup salsa verde, rice, half the cheese and the cilantro, toss to combine.
Pour 1/2 cup of the salsa verde onto the bottom of a 9×13 inch baking dish.
Wrap the tortillas in a damp paper towel and microwave for one minute.
Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining cheese. Bake for 15-20 minutes or until the cheese has melted.
Chicken enchiladas are a delightful medley of flavors, textures, and colors, making them a perfect addition to any occasion. With the succulent chicken, smoky poblano pepper, tangy salsa verde, and gooey cheese, this dish is sure to become a crowd-pleaser.
So, the next time you want to bring a taste of Mexico to your dining table, whip up a batch of these delightful chicken enchiladas and indulge in a fiesta of flavors!
View other main dish recipes here.