Grandma Kay’s Chicken Enchiladas: A Family Favorite Recipe with Step-by-Step Instructions
There are some recipes that just scream “comfort food.” For me, and my family, Grandma Kay’s Chicken Enchiladas are at the top of that list. This isn’t just a recipe; it’s a legacy, a memory wrapped in tortillas, cheese, and the savory aroma of perfectly seasoned chicken. Passed down through generations, this dish is a testament to the power of simple ingredients and a whole lot of love.
Grandma Kay’s enchiladas aren’t overly complicated. That’s part of their charm. The magic lies in the quality of the ingredients and the careful attention to each step. These enchiladas are creamy, cheesy, and bursting with flavor, making them perfect for a weeknight dinner or a special occasion.
Ready to embark on this culinary journey? Let’s dive into the heart of this cherished family recipe. I’m going to break down each step, offering tips and tricks along the way to ensure your enchiladas are as delicious as Grandma Kay’s (or even better!).
## Ingredients:
Here’s what you’ll need to recreate this family favorite. Don’t be intimidated by the list; most items are pantry staples.
* **For the Chicken:**
* 3-4 boneless, skinless chicken breasts (about 1.5-2 pounds)
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* 1/2 cup chicken broth (optional, for extra moistness)
* **For the Enchilada Sauce:**
* 1/4 cup vegetable oil
* 1/4 cup all-purpose flour
* 3 tablespoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* 4 cups chicken broth
* 1 (8 ounce) can tomato sauce
* Salt and pepper to taste
* **For the Filling & Assembly:**
* 1 (10 ounce) can cream of chicken soup
* 1 (4 ounce) can diced green chiles, undrained
* 1 cup sour cream
* 2 cups shredded cheddar cheese, divided (or a Mexican blend)
* 12 corn tortillas (or flour tortillas, if preferred)
* Optional toppings: chopped green onions, black olives, diced tomatoes, avocado slices
## Equipment:
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Whisk
* Fork
* Measuring cups and spoons
## Instructions:
Now for the fun part! Follow these detailed steps to create Grandma Kay’s legendary chicken enchiladas.
**Part 1: Preparing the Chicken**
The foundation of these enchiladas is perfectly cooked and seasoned chicken. Here’s how to achieve chicken perfection:
1. **Season the Chicken:** In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. This is your spice rub. Rub the mixture evenly over both sides of the chicken breasts.
2. **Sear the Chicken:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering (but not smoking!), add the seasoned chicken breasts. Sear each side for 3-4 minutes, or until nicely browned. This creates a flavorful crust.
3. **Cook the Chicken:** Reduce the heat to medium-low. If the chicken is very thick, you may want to add 1/2 cup of chicken broth to the skillet to help it cook through and keep it moist. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here!
4. **Shred the Chicken:** Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks. You can also use a stand mixer with the paddle attachment on low speed for a super quick shredding method. Just be careful not to over-shred it!
**Pro Tip:** Don’t discard the juices left in the skillet! These are packed with flavor. You can add them to the shredded chicken for extra moistness or incorporate them into the enchilada sauce.
**Part 2: Making the Enchilada Sauce**
The enchilada sauce is what truly elevates these enchiladas. It’s rich, flavorful, and adds a beautiful depth of flavor. Don’t be tempted to use store-bought sauce; this homemade version is worth the effort!
1. **Create the Roux:** In a medium saucepan, heat the vegetable oil over medium heat. Once the oil is hot, whisk in the flour. Cook, whisking constantly, for 1-2 minutes, until the mixture is smooth and golden brown. This is called a roux, and it will help thicken the sauce.
**Pro Tip:** Be patient and keep whisking! A lumpy roux will result in a lumpy sauce. If you accidentally burn the roux, discard it and start again.
2. **Add the Spices:** Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper (if using). Cook for another 30 seconds, stirring constantly, until fragrant. This will bloom the spices, releasing their flavors.
3. **Whisk in the Liquids:** Gradually whisk in the chicken broth, ensuring there are no lumps. Then, whisk in the tomato sauce. Bring the sauce to a simmer, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
4. **Season to Taste:** Season the enchilada sauce with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away!
**Pro Tip:** For a smoother sauce, you can use an immersion blender to blend the sauce after it has simmered. Just be careful, as the sauce will be hot!
**Part 3: Assembling the Enchiladas**
Now for the fun part: putting it all together! This is where the magic truly happens.
1. **Prepare the Filling:** In a large bowl, combine the shredded chicken, cream of chicken soup, diced green chiles (undrained), and sour cream. Mix well to combine. This creamy chicken mixture is the heart of our enchiladas.
**Pro Tip:** Taste the filling and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or even a dash of hot sauce for extra flavor.
2. **Warm the Tortillas:** This step is crucial to prevent the tortillas from cracking when you roll them. There are several ways to warm tortillas:
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until softened.
* **Oven:** Wrap the tortillas in foil and bake at 350°F (175°C) for 10-15 minutes, or until softened.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until softened.
3. **Assemble the Enchiladas:**
* Preheat your oven to 350°F (175°C).
* Spread a thin layer of enchilada sauce in the bottom of the 9×13 inch baking dish. This will prevent the enchiladas from sticking and add extra flavor.
* Take one tortilla and dip it into the enchilada sauce, coating both sides. This softens the tortilla even further and infuses it with flavor.
* Place the sauced tortilla on a plate. Spoon about 1/4 cup of the chicken filling down the center of the tortilla. Sprinkle with about 2 tablespoons of shredded cheese.
* Roll the tortilla tightly and place it seam-side down in the baking dish.
* Repeat steps until all the filling and tortillas are used.
4. **Top and Bake:**
* Pour the remaining enchilada sauce evenly over the enchiladas in the baking dish.
* Sprinkle the remaining shredded cheese over the top.
* Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
**Part 4: Serve and Enjoy!**
Remove the enchiladas from the oven and let them cool for a few minutes before serving. This will prevent you from burning your mouth (trust me, I’ve been there!).
Serve hot, garnished with your favorite toppings. Some popular options include:
* Chopped green onions
* Black olives
* Diced tomatoes
* Avocado slices
* Sour cream or Greek yogurt
* Cilantro
## Tips and Variations:
* **Use different meats:** While this recipe calls for chicken, you can easily substitute ground beef, shredded pork, or even black beans for a vegetarian option.
* **Add vegetables:** Mix diced bell peppers, onions, or corn into the chicken filling for added flavor and nutrients.
* **Spice it up:** Add more cayenne pepper to the enchilada sauce or use a spicier variety of green chiles in the filling.
* **Make it ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
* **Freeze it:** Leftover enchiladas can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw them in the refrigerator overnight before reheating in the oven.
* **Tortilla Choice:** While corn tortillas are traditional, flour tortillas work just as well. Flour tortillas are generally easier to roll and less prone to cracking.
* **Cheese Variation:** Feel free to experiment with different cheeses. Monterey Jack, Pepper Jack, or even a smoked Gouda would be delicious.
* **Sauce Consistency:** If your enchilada sauce is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
## Nutritional Information (Approximate):
* Calories: Varies depending on ingredients and serving size. Typically, one enchilada will range from 300-450 calories.
* Fat: 20-30g
* Protein: 20-25g
* Carbohydrates: 20-30g
(This is just an estimate. For precise nutritional information, use a nutrition calculator with the specific brands and amounts of ingredients you use.)
## Why This Recipe is Special
Beyond the delicious flavors, Grandma Kay’s Chicken Enchiladas are special because they represent family, tradition, and love. Every time I make this recipe, I’m transported back to my grandmother’s kitchen, filled with the warmth of her oven and the laughter of family gathered around the table.
This recipe is more than just a set of instructions; it’s a piece of my family history. And now, I’m sharing it with you, hoping that it will bring as much joy and comfort to your family as it has to mine.
So, gather your ingredients, put on some music, and get ready to create a dish that will become a cherished part of your family’s food traditions. Happy cooking!
## Printable Recipe Card
(Below would be a formatted printable recipe card summarizing the ingredients and instructions for easy reference.)
**Grandma Kay’s Chicken Enchiladas**
**Yields:** 12 enchiladas
**Prep time:** 30 minutes
**Cook time:** 45 minutes
**Ingredients:**
* **Chicken:**
* 3-4 boneless, skinless chicken breasts
* 1 tbsp olive oil
* 1 tsp chili powder
* 1/2 tsp cumin
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* Salt and pepper to taste
* 1/2 cup chicken broth (optional)
* **Enchilada Sauce:**
* 1/4 cup vegetable oil
* 1/4 cup all-purpose flour
* 3 tbsp chili powder
* 1 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/4 tsp dried oregano
* 1/4 tsp cayenne pepper (optional)
* 4 cups chicken broth
* 1 (8 oz) can tomato sauce
* Salt and pepper to taste
* **Filling & Assembly:**
* 1 (10 oz) can cream of chicken soup
* 1 (4 oz) can diced green chiles, undrained
* 1 cup sour cream
* 2 cups shredded cheddar cheese, divided
* 12 corn or flour tortillas
* Optional toppings: green onions, olives, tomatoes, avocado
**Instructions:**
1. **Prepare Chicken:** Season chicken with spices. Sear in olive oil, then cook until internal temp reaches 165°F. Shred.
2. **Make Sauce:** Heat oil, whisk in flour (roux). Add spices, cook briefly. Whisk in broth and tomato sauce. Simmer 10-15 min.
3. **Prepare Filling:** Combine shredded chicken, soup, chiles, and sour cream.
4. **Assemble:** Warm tortillas. Dip in sauce. Fill with chicken mixture and cheese. Roll and place seam-down in a baking dish with a thin layer of sauce.
5. **Bake:** Pour remaining sauce over enchiladas. Top with cheese. Bake at 350°F for 20-25 min, or until bubbly.
6. **Serve:** Garnish and enjoy!