Homemade Chicken Enchiladas: A Step-by-Step Guide to Deliciousness
Chicken enchiladas are a classic comfort food, perfect for a weeknight dinner or a weekend gathering. The combination of tender chicken, savory sauce, melted cheese, and soft tortillas is simply irresistible. While you can easily buy enchiladas, making them from scratch allows you to customize the flavors to your liking and ensures a fresh, delicious meal. This guide provides a detailed, step-by-step recipe to help you create the most amazing homemade chicken enchiladas you’ve ever tasted.
**Why Make Enchiladas from Scratch?**
While store-bought enchiladas offer convenience, homemade enchiladas provide several advantages:
* **Freshness:** You control the ingredients and ensure they are fresh and of high quality.
* **Customization:** You can adjust the flavors to your preference, using your favorite spices, sauces, and fillings.
* **Cost-effective:** Making enchiladas from scratch can be more budget-friendly than buying pre-made versions, especially if you’re feeding a crowd.
* **Satisfaction:** There’s a unique sense of accomplishment and satisfaction that comes with creating a delicious meal from scratch.
**Ingredients You’ll Need**
Before you start, gather all the necessary ingredients. This will make the process smoother and more efficient.
**For the Chicken Filling:**
* 2-3 boneless, skinless chicken breasts (about 1.5 pounds)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro (optional)
**For the Enchilada Sauce:**
* 2 tablespoons olive oil
* 2 tablespoons all-purpose flour
* 3 tablespoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon oregano
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 cups chicken broth
* 1 (8 ounce) can tomato sauce
* 1 tablespoon apple cider vinegar
**For the Enchiladas:**
* 12 corn tortillas (or flour tortillas, if preferred)
* 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
* Optional toppings: sour cream, guacamole, chopped onions, chopped tomatoes, olives, jalapenos
**Equipment Needed**
* Large skillet or Dutch oven
* Medium saucepan
* 9×13 inch baking dish
* Mixing bowls
* Measuring spoons and cups
* Tongs
**Step-by-Step Instructions**
Now, let’s get started on making these delicious homemade chicken enchiladas. Follow these detailed steps for the best results.
**Step 1: Cook the Chicken**
1. **Poaching the Chicken:** Place the chicken breasts in a large skillet or Dutch oven and cover them with water or chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
2. **Shredding the Chicken:** Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks or your fingers. Alternatively, you can use a stand mixer with the paddle attachment to shred the chicken quickly and easily.
**Alternative Chicken Cooking Methods:**
* **Baking:** Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through.
* **Slow Cooker:** Place chicken breasts in a slow cooker with 1/2 cup chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
**Step 2: Prepare the Chicken Filling**
1. **Sauté the Aromatics:** In the same skillet you used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add Spices:** Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly, to bloom the spices and enhance their flavor.
3. **Combine Ingredients:** Add the shredded chicken and chicken broth to the skillet. Stir well to combine all the ingredients. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. If desired, stir in the chopped cilantro.
4. **Taste and Adjust:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder to suit your taste.
**Step 3: Make the Enchilada Sauce**
1. **Make the Roux:** In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes, until the mixture is smooth and golden brown. This is called a roux and helps to thicken the sauce.
2. **Add Spices:** Stir in the chili powder, cumin, garlic powder, oregano, cayenne pepper (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, to bloom the spices.
3. **Whisk in Liquids:** Slowly whisk in the chicken broth and tomato sauce, making sure to break up any lumps. Bring the mixture to a simmer, stirring occasionally.
4. **Simmer and Thicken:** Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir in the apple cider vinegar for a touch of tanginess.
5. **Taste and Adjust:** Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to achieve your preferred flavor.
**Tips for a Perfect Enchilada Sauce:**
* **Use Good Quality Chili Powder:** The quality of your chili powder significantly impacts the flavor of the sauce. Choose a high-quality chili powder for the best results.
* **Don’t Skip the Roux:** The roux is essential for thickening the sauce and preventing it from being too watery.
* **Adjust the Heat:** If you prefer a milder sauce, omit the cayenne pepper or reduce the amount of chili powder.
* **Homemade is Best:** While you can use store-bought enchilada sauce, making it from scratch allows you to control the ingredients and flavors.
**Step 4: Assemble the Enchiladas**
1. **Warm the Tortillas:** To prevent the tortillas from cracking when you roll them, it’s important to warm them slightly. You can warm them in the microwave, in a dry skillet, or wrapped in a damp paper towel in the oven.
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are pliable.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds on each side, until they are soft and pliable.
* **Oven:** Preheat oven to 350°F (175°C). Wrap the tortillas in foil and bake for 10-15 minutes, or until they are warm and pliable.
2. **Fill the Tortillas:** Dip each tortilla in the enchilada sauce to lightly coat both sides. This helps to soften the tortilla and adds flavor.
3. **Add Filling and Cheese:** Place a few tablespoons of the chicken filling in the center of the tortilla. Sprinkle with shredded cheese.
4. **Roll the Enchiladas:** Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.
5. **Cover with Sauce and Cheese:** Pour the remaining enchilada sauce over the enchiladas, making sure to cover them evenly. Sprinkle with the remaining shredded cheese.
**Step 5: Bake the Enchiladas**
1. **Preheat the Oven:** Preheat oven to 350°F (175°C).
2. **Bake:** Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
3. **Let Rest:** Let the enchiladas rest for a few minutes before serving.
**Step 6: Serve and Enjoy**
1. **Garnish:** Garnish the enchiladas with your favorite toppings, such as sour cream, guacamole, chopped onions, chopped tomatoes, olives, and jalapenos.
2. **Serve:** Serve the enchiladas hot, straight from the oven. They are delicious on their own or with a side of rice, beans, or a salad.
**Tips for Perfect Enchiladas**
* **Don’t Overfill the Tortillas:** Overfilling the tortillas can make them difficult to roll and can cause them to break. Use just enough filling to create a nicely filled enchilada.
* **Use Warm Tortillas:** Warming the tortillas makes them more pliable and less likely to crack when you roll them.
* **Don’t Overbake:** Overbaking can dry out the enchiladas. Bake them just until the cheese is melted and bubbly and the enchiladas are heated through.
* **Use a Good Quality Baking Dish:** Choose a baking dish that is oven-safe and that will distribute heat evenly.
* **Customize the Filling:** Feel free to add other ingredients to the filling, such as black beans, corn, or bell peppers.
**Variations and Customizations**
* **Spicy Enchiladas:** Add more cayenne pepper or use a spicier chili powder in the enchilada sauce. You can also add chopped jalapenos to the filling.
* **Vegetarian Enchiladas:** Replace the chicken with black beans, corn, bell peppers, and other vegetables. You can also add tofu or tempeh for a protein boost.
* **Cheese Enchiladas:** Omit the chicken and fill the tortillas with a blend of cheeses, such as Monterey Jack, cheddar, and queso fresco.
* **Sour Cream Enchiladas:** Add sour cream to the filling or swirl it into the enchilada sauce for a creamy, tangy flavor.
* **Green Chile Enchiladas:** Use a green chile enchilada sauce instead of a red enchilada sauce.
* **Beef Enchiladas:** Substitute ground beef for the chicken in the filling. Brown the ground beef with the onions and garlic before adding the spices.
**Make-Ahead Instructions**
You can prepare the chicken filling and enchilada sauce ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to assemble the enchiladas, simply warm the filling and sauce and follow the instructions above.
You can also assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Cover the baking dish tightly with plastic wrap. When you’re ready to bake, remove the plastic wrap and bake as directed.
**Freezing Instructions**
To freeze enchiladas, assemble them as directed and place them in a freezer-safe baking dish. Cover tightly with plastic wrap and then with foil. Freeze for up to 3 months. When you’re ready to bake, thaw the enchiladas in the refrigerator overnight. Remove the plastic wrap and foil and bake as directed.
**Serving Suggestions**
Chicken enchiladas are a versatile dish that can be served with a variety of sides. Here are a few suggestions:
* **Rice and Beans:** A classic combination that complements the flavors of the enchiladas.
* **Salad:** A refreshing salad, such as a Mexican salad or a simple green salad, adds a light and healthy element to the meal.
* **Guacamole and Chips:** A crowd-pleasing appetizer that pairs perfectly with enchiladas.
* **Mexican Street Corn:** Grilled corn on the cob, slathered in mayonnaise, cotija cheese, and chili powder, is a delicious and flavorful side dish.
* **Salsa and Tortilla Chips:** Another classic appetizer that is always a hit.
**Nutritional Information (Approximate)**
*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*
* Calories: 400-500 per enchilada
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
* Fiber: 5-7 grams
Enjoy these delicious homemade chicken enchiladas! They’re sure to become a family favorite.