Chicken Enchiladas

Chicken Enchiladas

individual iiAuthor note: I was introduced to these enchiladas when I began to date my husband. My mother-in-law grew up eating chicken enchiladas on Christmas Eve and passed the tradition on to her family. After getting married, my husband and I adopted the recipe and adapted it to our lifestyle. These enchiladas represent comfort food; however, they are a labor of love. To make the process less labor intensive, you can use store-bought roasted chicken and salsa, but the flavor won’t be as memorable. I implore you to use the homemade cream of chicken.

Please see the * below for reheating and individual enchilada instructions.

3 cups homemade cream of chicken (click here for recipe)

1 1/4 cups sour cream, at room temperature

1 1/2 cups homemade salsa (click here for recipe)

4 ounces chopped Hatch green chiles (canned or broiled, click here for recipe)

2 1/2 teaspoons kosher salt

1 teaspoon cumin

1/4 teaspoon cayenne pepper (more to taste)

2 15-ounce can black beans, drained

2 cups corn (fresh or frozen)

4 cups shredded roasted chicken (click here for recipe)

1 bag shredded Mexican cheese blend

corn tortillas

paprika or cayenne, for topping

cilantro leaves, chopped

  1. Heat the oven to 350 degrees.
  2. In a large pan, combine the cream of chicken, sour cream, salsa, chiles, salt, cumin and cayenne. I use the same large pan where the cream of chicken is made. Heat slowly on medium low.
  3. Add the black beans, corn and chicken. Lower the heat to low and heat through.
  4. In a skillet, heat up the corn tortillas, 1 or 2 at a time, on low. Begin to layer the bottom of a 9×12 baking pan with the heated tortillas.
  5. Once there is 1 layer of tortillas, add 2 to 3 hearty ladlefuls of the chicken mixture. Be sure to evenly spread the mixture over the tortillas.
  6. Add a generous layer of shredded cheese.
  7. Repeat steps 4-6 one more time.
  8. Sprinkle paprika or cayenne powder on top of the enchiladas and place in the oven. Cook for 20 to 30 minutes or until the cheese is bubbly and the enchiladas are heated nicely.
  9. Top with the cilantro and serve warm.

*Make-Ahead Instructions

  1. Construct the enchiladas as instructed above. Cover tightly and place in the fridge.
  2. Bring the enchiladas to room temperature before baking.
  3. Place the enchiladas in a 350-degree oven and heat through (about 30 to 45 minutes).

*Individual Serving Instructions

  1. Follow the instructions until Step 4.
  2. In a skillet, heat 1 corn tortilla on low. Cut the tortilla into individual strips and layer the bottom of a individual-sized and oven-safe bowl. Use about 1/2 to 3/4 of the tortilla.
  3. Pour a few spoonfuls of enchilada mix on top of the tortilla strips and top with shredded cheese.
  4. Repeat this process one more time. Sprinkle paprika or cayenne on top of the enchilada.
  5. Heat in a 350-degree oven for about 10 to 15 minutes or until the cheese is bubbly and the enchiladas are nicely heated.
  6. Top with cilantro and serve warm.

3 thoughts on “Chicken Enchiladas

  1. Pingback: Chicken Stock | a pleasant little kitchen

  2. Pingback: Cream of Chicken Soup | a pleasant little kitchen

  3. Pingback: A Pleasant Little Throwback | Cream of Chicken Soup | a pleasant little kitchen

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