These are the best chicken enchiladas you will try!
Soft, flavorful white chicken meat mixed with onions, tomatoes and cheese. All stuffed inside a tortilla and covered with creamy, spicy tomato sauce.
It’s not too spicy for us but if you like it hot and like it spicy, feel free to add more heat!
They are my go to recipe that I know will please the whole family. It really doesn’t take me long to make them, but I do make the sauce and cook the chicken on the spot.
Enchiladas originated in Mexico, but immigrated quite nicely onto my dinner table. I made Enchiladas quite often, this time I decided to try a little variation. I used cherry tomatoes, it gave the enchiladas a little bit of a sweet taste. It goes perfectly with the spiciness of the red pepper flakes. Monterrey Jack cheese is always a perfect smooth and creamy touch.
It turned out very good!
Enchiladas
Ingredients
- For the chicken filling:
- 1 cup sliced onion
- 1 cup chopped tomatoes
- 1 clove of garlic
- 3 chicken breasts
- salt pepper, fresh cilantro
- Shredded Monterrey Jack cheese
- Tortillas
- For Sauce:
- 1 large clove of garlic
- 1 cup chopped onion
- 3 cups cut tomatoes
- salt red pepper flakes, cilantro
- 1/2 cup sour cream
- 1/2 cup Monterrey Jack cheese
Instructions
- In a deep skillet, preheat some veggie oil.
- Add garlic onion and tomatoes, saute until soft.
- Add the chicken breasts.
- Add enough water to just cover the chicken. Add salt, pepper and cilantro.
- Cook the chicken covered for about 15 minutes, then turn the chicken over and cook for another 15 minutes.
- ~While the chicken is cooking...
- In a sauce pot...heat up some oil. Shred the garlic and saute until fragrant.
- Add the onion, saute until transparent.
- Add the tomatoes and saute for a few minutes.
- When the tomatoes are soft. Transfer the tomatoes to the food processor, blend well.
- Pour back into the pot. Add salt, red pepper and cilantro.
- Add the sour cream and the cheese, mix well.
- Cook for about 15-20 minutes on medium heat.
- When the chicken is fully cooked, take out and chill.
- ~Preheat the over to 375.
- Pour the chicken water through the fine strainer as to not loose any veggies.
- When chicken is chilled, shred the chicken with two forks.
- Combine the veggies that the chicken was cooked with and the shredded chicken.
- Shred the cheese if you have to
- In a tortilla, spread a little bit of cheese the chicken mixture, roll and place into the baking pan.
- Repeat the same about 7-8 times
- Pour the sauce over the rolled tortillas
- Sprinkle some cheese over it.
- Bake for about 15 minutes.
Enjoy!!
Melynda
Looks great, I love enchiladas.
Rachel
I adore enchiladas!
Yummy!
Kate
Making enchiladas is time consuming…yours look wonderful and worth the effort!!
Crystal
These look wonderful! 🙂 Great tutorial! I am making my list to make them tonight! I would love it if you would link this post up to my Inspire-Me Mondays Party at Homemaker in Heels! I am a new follower, btw! 🙂 Have a great day! http://www.homemakerinheels.com/2011/05/inspire-me-mondays-week-2.html
Crysta
Sherry @ Lamp Unto My Feet
Oh, wow! This looks absolutely delish!! Thank you so much for sharing!
J A C Q U E L I N E
Fun times! That is one of my favorite dishes. I will try your recipe soon.
Ginger
Mmmmmm! Thanks for linking up to Mad Skills Monday!
The Chef
Yum!! Thanks for linking at Make a Food-“e”-Friend Monday and for listing us in your blog parties list. Added you to our Food-“e”-Friends! 🙂
(The Lucky Wife @ The Saturday Evening Pot)
Miz Helen
Hi Lyuba,
Your Enchilada’s look wonderful and just in time for Cinco de Mayo. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Christy
oh i wish i had been at your house for cinco de mayo…we ate greek salad :)! these look delicious and i think your addition of grape tomatoes is inspired. thank you for sharing with tuesday night supper club