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Mexican Enchiladas Recipe

Name: CHEVELANDs Mexican Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 cups low-sodium chicken broth; 1 tbsp olive oil; 0.5 cup white or yellow onion; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup fresh cilantro, chopped; 1 tbsp lime juice; 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 3 tbsp chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 2 tbsp tomato paste; 2 cups low-sodium chicken broth; 1 tsp salt; 12 count corn tortillas (6-inch); 2 cups shredded cheddar or Mexican blend cheese; 2 tbsp cooking oil (for warming tortillas); 0.5 cup sour cream; 0.25 cup sliced green onions; 0.25 cup extra cilantro, chopped; 2 tbsp pickled jalapeños (optional)

Inspired by CHEVELAND

Time1h

Serves6

Make Mexican Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Filling

1 lb boneless skinless chicken breasts

2 cups low-sodium chicken broth

1 tbsp olive oil

1/2 cup white or yellow onion

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cup Fresh cilantro, chopped

1 tbsp ReaLime juice

Enchilada Sauce

2 tbsp Tuscany sunflower oil

2 tbsp 00 bread flour

3 tbsp Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

2 tbsp tomato paste

2 cups low-sodium chicken broth

1 tsp Celtic sea salt

Assembly & Toppings

12 count corn tortillas (6-inch)

2 cups shredded cheddar or Mexican blend cheese

2 tbsp cooking oil (for warming tortillas)

1/2 cup Sour cream

1/4 cup sliced green onions

1/4 cup extra cilantro, chopped

2 tbsp pickled jalapeños (optional)

Method

Chicken Filling

Poach the chicken

Place chicken breasts and 2 cups chicken broth in a medium saucepan. Bring to a gentle simmer over medium heat, cover, and cook 12–15 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken, reserve 1/4 cup cooking liquid, and shred with two forks when cool enough to handle.

Cook aromatics

While chicken cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Combine filling

Add shredded chicken to the skillet with onions and garlic. Stir in cumin, chili powder, salt, and black pepper. If mixture seems dry, add reserved 1/4 cup cooking liquid. Stir in chopped cilantro and lime juice, then remove from heat and set aside.

Enchilada Sauce

In a medium saucepan, heat 2 tbsp vegetable oil over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux, stirring constantly so it doesn't brown.

Add 3 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp oregano. Whisk for 20–30 seconds to toast the spices carefully (don’t burn).

Whisk in 2 tbsp tomato paste until combined, then gradually pour in 2 cups chicken broth while whisking to remove lumps. Bring to a low simmer and cook 5–7 minutes until slightly thickened. Taste and add 1 tsp salt or more to preference. Keep warm.

Assembly & Baking

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm tortillas so they’re pliable: heat a cast-iron skillet over medium heat, brush each tortilla lightly with a little cooking oil, and warm 20–30 seconds per side until flexible. Keep warmed tortillas covered with a clean towel to prevent drying.

Dip each warmed tortilla briefly (1–2 seconds) into the warm enchilada sauce, coating both sides. Place on a plate, add about 2–3 tablespoons of the chicken filling down the center, and sprinkle about 1–2 tablespoons shredded cheese over the filling. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle remaining shredded cheese over the top.

Bake uncovered 18–20 minutes until cheese is melted and sauce bubbles at the edges. For lightly browned cheese, broil 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Serve topped with dollops of sour cream, sliced green onions, extra cilantro, and pickled jalapeños if using.