Robin lives in the San Francisco Bay Area. She has three children and loves to share delicious recipes with other cooking enthusiasts.
The Best Chicken Enchilada Recipe
One of the best chicken enchilada recipes I've made is a variation of the Susan Branch recipe from her Heart of the Home Notes from a Vineyard Kitchen cookbook. (I highly recommend this cookbook—everything I make from it turns out great!)
Making a vegetarian version of these enchiladas is very easy. I usually make a batch with only cheese for my vegetarian friends and family.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
1 hour 25 min
- 3 cups cooked chicken (I use only breast)
- 2 (4-ounce) cans chopped green chilis
- 2 (7-ounce) cans red enchilada sauce (one can for chicken, the other for the cheese)
- 3 1/2 cups heavy cream
- 2 dozen corn tortillas
- 4 cups grated jack and cheddar cheese (or choose your favorite cheese)
- 2 (4-ounce) cans sliced black olives
- 1 teaspoon salt
- 1 cup oil, for tortillas (amount may vary)
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce.
- In another medium bowl, mix together the other can green chilies and enchilada sauce.
- In another medium/large bowl, mix together the cream and salt.
- Heat about 2 tablespoons of oil in a frying pan to cook the corn tortillas.
- When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften.
- Pat dry with a paper towel and then dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.)
- To make the chicken enchiladas, lay the tortilla in an ungreased baking dish.
- Fill the tortilla with chicken mixture, and roll it up.
- Continue until the baking dish is filled.
- To make the vegetarian cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up. Continue until the dish is filled.
- When finished, pour extra cream over the top and sprinkle the remainder of the cheese.
- Add olives on the top at the very end.
- Bake uncovered for 25 minutes and serve hot.
Make Enchiladas Ahead of Time
These enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients laid out for efficiency. Serve with Spanish rice, beans, and of course margaritas!