Great advice. I pour the enchilada sauce in a bowl and dip the tortillas in it. Again sorry if this sounds dumb as I am new to cooking. : ).
Required fields are marked *. I worry about dipping the tortillas in encilada sauce making them fall apart. asweetpeachef.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thanks, Tom! I know, I know, not the healthiest, but it tastes the best. Transfer to a blender or food processor and blend until smooth. I have a whole post just on this very awesome enchilada sauce if you’d like to check it out for yourself! Thanks for sharing how you changed it up! Stir until well combined and the cheese is melted.
Just made these tonight and they were fantastic!!!! I want to make it Sunday and then throw it in the oven after work one night. Cooking the chicken in the enchilada sauce and then reusing the sauce for the enchiladas is safe in this case because the chicken is thoroughly cooked and brought to the necessary temperatures for safe consumption in this recipe.
: ) great recipe!! if you used the minced garlic in a jar, rather then fresh, does that affect the taste? She’s been getting several meals so I was thinking about letting this be a freezer meal for her husband to just pull out.
I forgot to add 1/2 the cheese to the chicken and didn’t realize it until it was almost cooked so I threw it all on top to melt. So for Mexican night this week I am once again making your enchiladas. Turned out great! To avoid this, if you wish, you could top the enchiladas with the cheese and sauce until ready to bake. This Easy Turkey Noodle Soup is a great way to keep enjoying Thanksgiving turkey leftovers. This comment makes me so happy, Patrice thank you for sharing. It helps keep the tortillas from turning soft and to mush. Hi Ariel – the chicken fully cooks in the sauce so it’s just as safe to eat as the chicken. What a compliment! https://simply-delicious-food.com/shredded-chicken-enchiladas I also used the microwave about 10-15 tortillas for 2:00 minutes let them sit about a minute to cool off then roll them up. I made these last night (and am currently eating the leftovers for breakfast while I write this), and my VERY picky significant other LOVED them! Yum, yum, yum! Lol. Oh, that makes me so happy to hear, Becky! What changed??
has always worked for me!
This was great! Flour tortillas tend to be less healthy, as they often contain refined flours and lard, but that isn’t always the case. I have been craving some Chicken Enchiladas! Thanks for sharing!
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Heat a pan on medium with a little olive oil. These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. Now check your email to confirm your subscription. As a busy mom of 3 and a full time teacher, I make this alot. We love this recipe! Shirley, you made me smile with this comment I’m so glad you guys like the enchiladas. I know people will say NO WAY to this but hey, you really can’t tell the difference and they do tend to stay together a bit better. Peculiarly, I’ve never, ever had enchiladas before and set out to make it. Very multifaceted flavor for such a simple recipe! off to read up on more of your recipes and can’t wait to try this particular one! Left overs (if there are any!)
It doesn’t help all of them, but it helps. Must save this recipe! I do 6 tortillas in paper towel and put them 30 to 45 seconds in the microwave. Ditto what Amy said. At what point would you freeze these? Then, place the single frozen rolled enchiladas into a freezer safe resalable bag, and freeze together (this makes it so the enchiladas don’t stick to each other. **stomach growling**. We usually use 2 cups of sharp cheddar cheese instead of a mix of the two though. This is a very easy, tasty recipe! You’re very welcome- thanks for the feedback . If you have tried this Shredded Chicken Enchiladas recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! Yep, I’m on the leftovers train again but you guys, I feel like a thrifty superhero when I can turn yesterday’s dinner into a fantastic meal today. The use of all of the spices saves on the amount of sodium you would get from a can. Wendy. the chicken is perfectly cooked before you get into your kitchen. Allow to simmer for 10-15 minutes until the sauce has reduced slightly. Please let me know if you have any more questions! Thanks for sharing your recipes. I make a similar recipe to this, but I layer my tortillas to cover the pan like a lasagna. Season chicken with salt and pepper. awesome awesome site! Yay!
If you’ve already tried making some of my other enchilada recipes and loved them, it’s time you give these Ground Beef Enchiladas a try, too. Hey- PS: I loved your video with the outtakes.. haha!
I’d love to know how they turned out. I’m glad everyone loved it! Myra, I used to use the jarred stuff years ago, but I found it just didn’t taste as good as fresh garlic.
It might resemble a bit more of a casserole when defrosted and baked, but it still is really tasty. Good luck! Very yummy!! Good post. You’ll see the difference. . The first time I made it I only had a small can of enchilada sauce, it was still good but we had to add salsa because there wasn’t enough sauce. PLUS: 5 Impressive Benefits of Monk Fruit. What do you think – will this freeze well? The recipe looks awesome!!! I’m a pretty finicky eater and it took a while to find a recipe that didn’t have anything in it I didn’t like. casserole, Chicken, Clean Eating, Easy Weeknight Dinner, gluten free, roughly chopped, divided (plus more for garnish), Sheet Pan Shredded Chicken Nachos | Easy Weeknight….
This post contains affiliate links for the kitchen items I use regularly and highly recommend. There is also a similar tortilla made by Mission.
. This will keep them pliable enough for you to work with them and roll them up without breaking. Cream Cheese Chicken Enchiladas are the perfect enchilada recipe when you are craving Mexican food for dinner! They rarely tear or fall apart. Five minutes before the end of baking I threw on some sliced olives. Glad you enjoyed it (and thanks for the review!). Yay!
Don’t run out and buy one of those stupid tortilla presses either! I will be tri this soon but will have to usse flour tortella no my son allergic to corn. My mom does the quick fry then roll which works great but I don’t like the additional grease. Love the idea of poaching the chicken in the enchilada sauce. I thought this submit was good. These look great, although I do not like cilantro. Be sure to see the recipe card below for the full ingredients and instructions. Nothing makes me happier than when I find a way to make healthier versions of my favorite restaurant meals. Thanks for the no judging, Anna. plus I love flour tortillas more than corn. This sounds amazing! I’m so glad you all liked the enchiladas. This recipe is very similar to my Grandmother’s but she also added some sliced olives and sauteed diced onions to the shredded chicken mixture. i’ve been experimenting with homemade enchiladas myself lately and one recommendation i have is to heat the tortillas on a flat skillet with pam.
Well, there’s nothing I love more than reading wonderful comments like yours. Tried this for dinner last night.
I use the entire can to cook the chicken, then split that “cooked” sauce between the mix and topping. In a large skillet, heat olive oil over medium-high heat. Barely enough for my husband and for his lunch. I’m surprised others have a problem with tortillas falling apart as I never have. – no cracking! Just think of it like a soup that you’d be able to reuse the “sauce” for if you cooked the chicken in it.
Begin building the enchiladas by placing about 2 oz. Thanks for sharing I’m glad you enjoyed the enchiladas. They hold up better against the sauce and baking. Ok, now I need to go out and get me every one of those dishes I just mentioned! I couldn’t find the sauce that you used so I went with a Chi Chi’s mild – and it was still too spicy for my taste. The tortillas turn out amazing. Instead of frying or microwaving the tortillas, I dipped the tortilla into the sauce before filling and rolling- worked great, no cracks; tortilla remained moist. Give it a try. Found your blog and made these tonight as my mother wasn’t feeling well and loves enchiladas. Peel them off and deep fat fry them for just a few seconds…too long and they will get crispy on you…if that happens…well hey, instant corn chips!
Thanks for sharing! Sautéed some onions first with a little garlic. Hi Sally. . Sprinkle sea salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. would I just shred the chicken and warm up the chicken with sauce? Thanks for your lovely comment Mr Grey. i made mine with flour tortillas at my husbands request, and it was a good choice for us. Thinking of making them for a GF dinner I’m hosting, but wondering if I leave off the enchilada sauce until baking, can I prepare them the night ahead? Very easy and it all tastes the same as rolling them…, Very, very interesting idea, Susanne. I'm Alida, mom of twins and creator of Simply Delicious. I tried a lot of enchilada recipes at home but this is the best in all. Thank you for posting this delicious recipe, I used flour tortillas and otherwise followed your recipe to a “T” huge hit in my house!
The enchilada sauce is so damn good! Don't subscribe Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep.
What stage do you freeze them, when they are cooked? I’ll be sure to try it out next time! I’m not a huge fan of cilantro myself but I find this recipe is just the right amount for me . 1 – for cooking chicken, 1/2 can for inside mix and 1/2 can for topping. It’s unreal good and makes SUCH a difference in the flavor and texture of your enchiladas.
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