Hello Guys, Austin here, cooking up a storm on “Beyond the Bayou Blog” Today, I’ve whipped up a batch of enchiladas that’ll make your taste buds dance.
I’ve got a soft spot for enchiladas. They take me back to lazy Sundays at Grandma’s house, where she’d serve these up with Avocado Toast and a side of stories from the good old days.
What I love about enchiladas is their comforting simplicity. They’re not fancy, but they sure hit the spot when you’re craving something hearty and satisfying. Serving this with Gimlet would be a bliss for you.
So, grab a plate and dig in! These enchiladas are made with love and a sprinkle of nostalgia, guaranteed to bring a smile to your face. Enjoy!
Overview: How To Make Enchilada?
Today, I’m sharing a beloved recipe for easy chicken enchiladas that always hits the spot. With tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese, these enchiladas are a crowd-pleaser.
To start, I combine cooked shredded chicken with a bit of enchilada sauce, salt, and pepper, ensuring each bite is packed with flavor. If using corn tortillas, I warm them in the microwave to make them pliable. For flour tortillas, a quick microwave zap does the trick.
Next comes assembly: I fill each tortilla with the chicken mixture and plenty of shredded cheese, rolling them up tightly before placing them seam-side down in a baking dish. A generous pour of enchilada sauce and more cheese on top, then into the oven they go until golden and bubbly.
Once baked, I serve these enchiladas hot, topped with optional garnishes like diced onions, cilantro, and sour cream. It’s a simple yet satisfying dish that’s perfect for any gathering.
Enchilada Recipe
Equipment
- Large Bowl
- Baking Dish
- Microwave
- Oven
Ingredients
- 1 ½ cups cooked shredded chicken
- â–¢2 cups easy enchilada sauce divided
- â–¢8 corn or flour tortillas see note if using flour tortillas
- ▢2 ½ cups shredded Mexican-blend cheese divided
- â–¢salt and black pepper to taste
- â–¢optional toppings: diced onions chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat oven to 350ºF.
- Combine shredded chicken, ¼ cup enchilada sauce, salt, and pepper in a bowl. Adjust seasoning to taste.
- Warm tortillas in the microwave according to type (corn or flour).
- Fill each tortilla with chicken mixture and 1 cup of shredded cheese, then roll tightly and place seam side down in a baking dish.
- Pour remaining enchilada sauce over the tortillas, top with remaining cheese, and bake for 20 minutes until cheese is melted and bubbly.
- Garnish with optional toppings before serving.
Nutrition
Variation that Are a Must Try!
- Traditional Method: To prepare these enchiladas authentically, lightly fry corn tortillas in oil for about 5-10 seconds per side. This step makes them pliable and prevents sogginess. Drain excess oil, dip tortillas in warm enchilada sauce, add filling, roll up, and top with sauce and cheese.
- Variety of Sauces: Experiment with different sauces like green enchilada sauce (made from roasted green chiles and onions), salsa verde (with tomatillos and jalapeños), or a cheesy white sauce (made from flour, sour cream, and cheese).
- Different Meat Options: While this recipe features chicken, feel free to use other meats like carnitas, barbacoa, or birria. Picadillo or taco meat also work well.
- Add Beans or Veggies: Enhance the dish with black beans, pinto beans, or sautéed zucchini and bell peppers along with the shredded chicken.
- Vegetarian Enchiladas: For vegetarian enchiladas, skip the chicken and opt for veggies like roasted cauliflower, zucchini, bell peppers, or additional beans. You can also use other vegetarian fillings you like. To make them vegan, use vegan cheese along with a vegetarian filling.
- Gluten-Free Enchiladas: To make gluten-free enchiladas, use gluten-free corn or flour tortillas. Also, ensure your homemade enchilada sauce recipe uses a 1-for-1 gluten-free flour blend instead of all-purpose flour.
These simple tweaks add variety and flavor to your enchiladas, making them versatile and satisfying for any meal.
What to Serve with Enchilada?
- Charro Beans
- Cornbread Casserole
- Southern Cornbread
- Mexican Cornbread Muffins
- Grilled Skirt Steak with Tomatillo Avocado Salsa
Storage and Make Ahead Tips!
- Storage Instructions: Store leftover cooked enchiladas in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months.
- Make-Ahead Instructions: To prepare enchiladas in advance, assemble them following the recipe until step 3. Wrap the pan tightly with foil. Refrigerate for up to 3 days and bake as directed, or freeze for up to 3 months. If frozen, thaw in the refrigerator for 24 hours before baking as directed.
How to Reheat the Frozen Enchilada?
- Cooking Frozen Enchiladas: If your uncooked enchiladas are frozen, bake them covered at 350°F for 30 minutes. Then, uncover and bake for an additional 10-20 minutes until cooked through. If they are thawed, bake them according to the recipe instructions.
- Reheating Frozen Cooked Enchiladas: Frozen cooked enchiladas can be baked uncovered at 350°F for 20-30 minutes until warmed through. Alternatively, you can heat them in the microwave, but keep in mind that the tortillas may become dry and rubbery.