Chicken Enchiladas
This dish is a classic for a reason.
It's easy to make, and it's always a crowd-pleaser.
The combination of chicken, cheese, and spices is irresistible.
This dish is a classic for a reason.
It's easy to make, and it's always a crowd-pleaser.
The combination of chicken, cheese, and spices is irresistible.
- 1 onion, chopped
- 1 clove garlic minced
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon ground black pepper
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 3/4 cup shredded cheddar cheese
- 1 (15 ounce) can tomato sauce
- 1/2 pint sour cream
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- Carbohydrate 47.1596013158169 g
- Cholesterol 583.584999914694 mg
- Fat 104.015819975131 g
- Fiber 3.17755004091127 g
- Protein 173.277614995134 g
- Saturated Fat 63.3377719838764 g
- Serving Size 1 1 recipe (1084g)
- Sodium 2737.78200000788 mg
- Sugar 43.9820512749056 g
- Trans Fat 6.73967499887284 g
- Calories 1833 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Unlike a standard rolled taco that relies on a brief immersion in hot oil for crispness, baked enchiladas depend on moisture management to achieve a tender interior without disintegrating. Cooks frequently ruin this dish by skipping the initial draining of excess chicken fat from the skillet, which results in a greasy filling that breaks down the structural integrity of the flour tortillas during baking. Cooking boneless, skinless chicken breasts only until they reach an internal temperature of 165 degrees Fahrenheit prevents the meat from turning stringy before it is cubed and combined with the sauce and dairy components.
Folding the filling requires moderation to ensure the 10-inch tortillas close securely without tearing at the seams. Overfilling causes the tomato and taco sauce mixture to leak out into the 9x13-inch baking dish, leading to uneven heating and scorched cheese on top. Arranging the filled rolls snugly side by side provides mutual support, keeping them intact as the cheddar cheese melts into a cohesive binder inside and blankets the exterior during the 20 minutes in a 350-degree Fahrenheit oven.
Fresh aromatics like raw garlic and bell pepper impart a sharper, more vibrant flavor profile than dried powders or jarred purees, though they release more water as they cook down in the skillet. Compensating for this extra moisture requires simmering the sauce ingredients slightly longer until the watery elements reduce and thicken adequately. Bottled taco sauce and canned tomato sauce offer a reliable, standardized acidity and sodium level that fresh tomatoes cannot guarantee without extensive reduction and seasoning adjustments.
Allowing the pan to rest for 10 minutes prior to serving lets the internal starches and melted cheese set, making individual portions much easier to lift out with a spatula. Cutting into the casserole immediately while it is piping hot releases escaping steam that breaks apart the softened tortillas and causes the melted cheddar to run into a watery pool on the plate. Proper cooling ensures each portion retains its distinct rolled shape from the oven to the dining table.
