Authentic Chicken Enchiladas with Homemade Enchilada Sauce
If you’re craving the vibrant and rich flavors of traditional Mexican cuisine, these homemade chicken enchiladas with enchilada sauce are the perfect dish to try. This recipe offers a step-by-step guide to making not just the enchiladas themselves, but also the essential homemade enchilada sauce that ties everything together. The combination of spices, tender chicken, and fresh vegetables wrapped in warm corn tortillas creates a meal that is sure to impress your family and friends.
Ingredients
For the Enchilada Sauce:
- 1 tbsp vegetable or canola oil
- 2 tbsp flour
- 1/4 cup chili powder
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 1 can roasted tomatoes
- 1 1/2 cups water
- 1/4 tsp cumin
- 1 tbsp brown sugar
- Salt and pepper to taste
For the Enchiladas:
- 12 authentic corn tortillas
- Vegetable or canola oil (for frying)
- 1 lb boneless, skinless chicken breasts
- 2 tsp cumin
- 2 tsp chili powder
- 1 onion, sliced thin
- 2 cubanelle peppers, sliced
- 1 ear of corn, kernels removed (or 1 cup frozen corn)
- 2 cloves garlic, minced
- 1 can whole green chiles, seeded and sliced
- 1 chipotle pepper in adobo sauce, diced (do not use the whole can as it will be too spicy)
- 1 can diced tomatoes
- Shredded cheese of your choice (cheddar works wonderfully)
Making the Enchilada Sauce
The enchilada sauce is the foundation of this dish. A rich, homemade sauce adds layers of flavor and is the perfect complement to the chicken filling. Here’s how to make it:
- Prepare the Enchilada Sauce Base:
- Pour vegetable or canola oil into a medium-sized pot over medium-high heat. Once the oil is hot, add the flour and chili powder. Cook the mixture until a dark paste forms, about 3 minutes. This process helps develop the deep, rich flavors of the sauce.
- Sauté the Vegetables:
- Add the diced onions to the pot and sauté until they begin to soften, about 5 minutes. Add the minced garlic and tomato paste, cooking for another minute to bring out their natural flavors.
- Add Tomatoes and Spices:
- Pour in the water, roasted tomatoes, brown sugar, and cumin. Stir everything together and let it cook for another couple of minutes to meld the flavors.
- Blend the Sauce:
- Transfer the sauce to a blender and blend on high until smooth and fully combined. Once the sauce is blended, place it in a large bowl and set it aside to cool while you prepare the enchilada filling.
Preparing the Enchilada Filling
The filling is packed with flavor, thanks to the perfectly seasoned chicken, sautéed vegetables, and a touch of spice. Follow these steps to create the filling for your enchiladas:
- Cook the Chicken:
- Preheat your oven to 350°F (175°C).
- Coat the boneless, skinless chicken breasts in cumin and chili powder. Heat oil in a large pan over medium-high heat and cook the chicken breasts for about 7 minutes on each side until they’re fully cooked through. Remove the chicken from the pan and let it cool.
- Cook the Vegetables:
- In the same pan where you cooked the chicken, add the sliced onions to the chicken drippings and cook over medium-high heat until the onions soften, about 5 minutes. Next, add the cubanelle peppers and cook for another 5 minutes until both the peppers and onions begin to brown.
- Add the corn, minced garlic, green chiles, and diced chipotle pepper. Sauté for another minute, then add the canned diced tomatoes.
- Shred the Chicken:
- Shred the cooled chicken with a fork and add it back to the pan with the sautéed vegetables. Let the mixture cook for a few minutes until it thickens and forms a solid filling. If it seems too loose, add a small amount of flour to thicken it further.
Assembling the Enchiladas
Now that both the sauce and the filling are ready, it’s time to assemble your enchiladas!
- Soften the Tortillas:
- Warm the corn tortillas to make them pliable. You can microwave them for about 20 seconds each or heat them in the oven. If using the oven, wrap them in aluminum foil to keep them warm.
- Layer the Enchiladas:
- Pour a generous amount of the homemade enchilada sauce into the bottom of a 13×9-inch baking dish.
- Take each tortilla and dip it into the enchilada sauce to lightly coat it. Place a spoonful of the chicken and vegetable mixture in the center of each tortilla and sprinkle with shredded cheese. Roll up the tortilla as tightly as possible and place it seam-side down in the baking dish.
- Finish the Dish:
- Once all the enchiladas are rolled and placed in the dish, pour the remaining enchilada sauce over the top. Sprinkle with additional shredded cheese.
- Bake:
- Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Tips for Perfect Enchiladas
Making enchiladas at home is easier than you might think, but here are a few tips to ensure they turn out perfectly:
- Use Fresh Tortillas: Fresh, authentic corn tortillas will yield the best results. If you can, buy tortillas from a local Mexican market for the most authentic taste and texture.
- Don’t Overcook the Chicken: To keep your chicken tender and juicy, avoid overcooking it. Once the internal temperature reaches 165°F (74°C), it’s done!
- Customize the Spice Level: If you prefer a milder dish, reduce the amount of chipotle pepper or omit it entirely. You can also adjust the level of chili powder to suit your taste.
- Make the Sauce in Advance: You can prepare the enchilada sauce a day or two in advance. It stores well in the fridge and can save you time when assembling the enchiladas.
- Add Extra Toppings: Top your enchiladas with sour cream, fresh cilantro, diced onions, or even a squeeze of lime to elevate the dish.
FAQs
Can I make enchiladas ahead of time?
Yes, enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just cover the baking dish tightly with plastic wrap or foil and refrigerate.
Can I use flour tortillas instead of corn tortillas?
While traditional enchiladas use corn tortillas, flour tortillas can be used as a substitute if you prefer. Flour tortillas are larger and more pliable, so they may hold more filling and be easier to roll.
Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in foil or plastic wrap and store them in the freezer for up to 3 months. To cook from frozen, bake at 350°F for 40-45 minutes, or until heated through.
What kind of cheese should I use?
Cheddar is a popular choice, but you can also use Monterey Jack, Oaxaca cheese, or a blend of cheeses for a more traditional Mexican flavor. Shredded cheese will melt beautifully and create a creamy topping for your enchiladas.
What if I can’t find cubanelle peppers?
If cubanelle peppers are unavailable, you can substitute with bell peppers or Anaheim peppers. They provide a mild flavor and are a great alternative.
Final Thoughts
These homemade chicken enchiladas with enchilada sauce are a crowd-pleaser that combines comfort with authentic Mexican flavors. With a homemade sauce that beats store-bought versions and a hearty, flavorful filling, this dish is sure to become a staple in your cooking repertoire. Perfect for family dinners, special occasions, or any time you’re craving something delicious, these enchiladas are sure to satisfy your taste buds. Enjoy!