Chicken Enchiladas: How to Make this Easy and Delicious Recipe

I ate so many chicken enchiladas on my recent trip to Mexico. You name it, enchiladas rojas, enchiladas with mole sauce, and enchilada verdes. They were all delicious and my biggest takeaway is that the Americanized version is wrong. In true American fashion, our version is heavy, extra fattening, and calorie laden. We are doing it completely wrong!

In contrast, the ones I had in Mexico were corn tortillas, dipped in a delicious sauce, filled with shredded chicken and topped with more sauce, cheese, and onions. And that’s it! Simple, delicious, and dare I say healthy. These even come together much faster than the USA casserole version that’s baked in the oven with some sort of creamy sauce, so it really is a win-win.

Serves 4

Suggested Wine Pairing:

You would not go wrong with a margarita with this dish, but surprisingly, Mexico has pretty good wine. Apparently, the Spanish conquistadors brought their vines and planted them in some of the many micro climates of Mexico. One popular area is Queretaro, which combines a high altitude, plenty of sunshine, and rich clay soils to produce many varietals. With these chicken enchiladas, try a Mexican Tempranillo which I think really balances is the rich, somewhat spicy rojas sauce.

Ingredients:

2 chicken breasts

12 corn tortillas

3-4 cups ranchero sauce or red, canned enchilada sauce would work as well

1 cup of cotija cheese or mozzarella cheese

1/2 onion, finely diced

1 lime

1 teaspoon of each, chili powder and cumin

And of course, cilantro for the pretty! Optionally, also add some pickled jalapenos for an extra kick.

Instructions:

1. Let’s start with the filling. We will need to get those chicken breast poached so that we can shred them. In a medium sauce pan, cover the chicken breasts with water. Add plenty of salt and pepper. Add the juice of one lime and add the whole lime to the poaching liquid. Simmer for 20-25 minutes.
2. Once the chicken is cooked through, remove it from the water and place it in a mixing bowl. Allow it to cool for 5-10 minutes or it is cool enough to handle. Begin shredding it with your hands or with 2 forks.
3. Add salt, pepper, onion, chili powder, and cumin to the chicken mixture and stir to combine.
4. Meanwhile, heat the sauce in a medium sauce pan that is big enough to for your corn tortillas. The sauce should simmer and slightly bubble. Once it is hot, heat up your tortillas, one at a time, dipping the tortilla in the ranchero sauce. The tortillas should become pliable and not break with you roll them.
5. When you have a tortilla that is heated up, add 2 tablespoons of the chicken mixture and roll it. Continue this process until all 12 enchiladas are made.
6. To serve, divide the enchiladas 3 to a plate. Cover with the hot, ranchero sauce and top with cheese. sprinkle with cilantro and/or jalapenos and enjoy!