🍽️

Creamy Chicken Enchiladas

Course
Dinner
Servings

3-4

Tips & Tricks:

  • 🔪 This dish can be made ahead up to step 4 and refrigerated for up to 3 days. Or frozen for up to 3 months.
  • 🥶Make two or 3 batches of enchiladas, enjoy one, and freeze the others. Stop at step 4, just before topping with sauce and cheese.
  • 🍗 Buy a rotisserie chicken and skip step 2. Just shred the chicken using 2 forks, and mix it right into the enchilada sauce. No need to warm the sauce.
  • 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

  • 1 pound boneless chicken thighs (or a cooked rotisserie chicken)
  • 1 tablespoon vegetable oil
  • 8 soft corn tortillas
  • 4 ounces shredded pepper Jack cheese, divided
  • 2 cups of your favorite green enchilada sauce (or DIY)
  • 1/2 cup Mexican-style crema, divided (If you can't find this, substitute with 3/4 cup sour cream whisked together with 1/4 cup milk and 1/4 teaspoon salt.)

Optionally Serve with

  • Beans
  • Rice
  • Hot sauce
  • Salsa

[DIY Green Enchilada Sauce]

Directions:

  1. Oven Prep
    1. Preheat oven to 400 degrees F.
  2. Cook the Chicken
    1. Season the chicken on all sides with salt and pepper.
    2. Heat oil in a large pot or Dutch oven over high heat until shimmering.
    3. Add the chicken and sear without moving until well browned on the first side. Flip the chicken and continue cooking until lightly browned on the other side, about 2 minutes each side.
    4. Add the enchilada sauce to the pot with the chicken and scrape up any brown bits from the bottom of the pot and mix into the sauce.
    5. Bring to a simmer, cover with a lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes.
    6. Meanwhile, wrap tortillas in aluminum foil and place in the oven to warm for about 3 minutes. Or wrap in a clean kitchen towel and microwave the tortillas for 30 seconds to 1 minute. This helps the tortillas roll without breaking.
    7. When the chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs.
    8. Shred the chicken using two forks.
  3. Enchilada Filling
    1. Add 1/2 cup of enchilada sauce, half of the cheese, and half of the Mexican crema to the shredded chicken and toss to combine.
    2. Season to taste with salt and pepper.
  4. Build the Enchiladas
    1. Add a few spoonfuls of enchilada sauce to the bottom of a 9x13 inch pan.
    2. Spoon about 1/4 to 1/2 cup (depending on how big your tortillas are) of filling mixture into a line on the edge of a tortilla.
    3. Roll the tortilla tightly and place it seam side down into the prepared pan. Each pan should be able to fit 7-8 enchiladas. At this point you can let the enchiladas cool (if needed), wrap tightly, and refrigerate until you're ready to bake (or freeze).
  5. Bake the Enchiladas
    1. Pour sauce over the top of the enchiladas.
    2. Sprinkle the remaining cheese on top.
    3. Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.
  6. Serve
    1. Drizzle the remaining crema over the enchiladas and serve with your favorite salsa or hot sauce. Plus, heat up some beans and rice while the enchiladas are in the oven for a heartier meal.

Reheat Options

  1. If frozen, defrost in the fridge overnight. Top with sauce and cheese and bake (see step 5)

🚨Leftover Alert

  1. Enjoy any leftovers with rice and beans.
  2. Top with a fried egg for breakfast.