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Shredded chicken enchiladas recipe

Shredded chicken enchiladas recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

Chicken and peppers with cheese, tomatoes and spices. Makes 2 fat enchiladas.


Kent, England, UK

5 people made this

IngredientsServes: 2

  • 1 chicken breast
  • olive oil
  • 1/2 yellow pepper, finely diced
  • 1/2 onion, finely diced
  • 1 clove garlic, crushed
  • 3 peppers from jar, finely chopped
  • 3 ripe tomatoes, finely diced
  • 1 good pinch oregano
  • 1/2 teaspoon chilli powder (or to taste)
  • salt and pepper, to taste
  • 1/2 teaspoon red wine vinegar
  • 2 tablespoons chopped fresh coriander
  • 2 flour tortillas
  • 1 good handful grated cheese
  • soured cream to serve
  • avocado slices to serve (optional)

MethodPrep:30min ›Cook:1hr5min ›Ready in:1hr35min

  1. Pre-heat the oven to 200 C / Gas 6. Place the chicken in an ovenproof dish and bake until cooked through, about 35 minutes. Remove and allow to cool. Reduce oven temperature to 170 C / Gas 3.
  2. Meanwhile, heat a little oil in a frying pan and add the yellow pepper and onion. Cook until softened, 5 to 7 mintues. Add the garlic, jarred peppers and 1/2 the tomatoes. Mix well and cook for a further 5 minutes over medium heat.
  3. Add the oregano, seasoning, chilli powder and vinegar. Mix well and cook for another 2 to 3 minutes. Remove from the heat and set aside.
  4. Using 2 forks, shred the chicken.
  5. Mix the chicken with pepper mix and coriander.
  6. Divide the mixture evenly between the 2 tortillas. Fold over the sides and secure with a cocktail stick. Scatter over the cheese and the remaining tomatoes.
  7. Place into a baking dish lined with baking parchment. At this point the dish can be placed into the fridge for baking later.
  8. Bake at 170 C / Gas 3 until the chicken is piping hot and the cheese has melted, about 30 minutes.
  9. Serve with a dollop of soured cream and avocado slices along with some extra coriander.

Tip

See my recipes for Mexican rice and Salsa to serve with these enchiladas.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is fantastic to have my students create. I teach double lessons and its hard to find something with enough of challenge that tastes fantastic, the students couldn't get enough of them!-27 Apr 2014


Shredded Chicken Recipe

Tender and juicy shredded chicken is a versatile base that can be used to make enchiladas, tacos, burritos, quesadillas and more. Cooking the chicken on a low simmer with the chilies helps make sure that every bite of chicken is plump, juicy, and delicious.

A couple of things we learned working on this recipe were that the easiest way to get plump, juicy chicken is to cook it longer over low heat. Any time the water came to a boil during our testing the chicken came out tough and stringy.

Lower temps are much more forgiving to the chicken. If you’re worried about undercooked chicken make sure to cook it at least the full 90 minutes on a good simmer.

Low and slow means every bite is plump and juicy

We also figured out that a great way to build layers of flavor into the chicken is to add a dried ancho chili and a can of roasted green chilies to the cooking liquid. Adding the chilies helps embed their flavor deep into every bite of chicken without making everything too spicy.

The reason this recipe uses a combination of bone-in, skin-on chicken breasts and thighs is because we love how the combination of different cuts gives the final dish more exciting flavors and textures.

Brown the chicken skin side down for a few minutes

Another nice thing about this recipe is it’s an easy way to make a big batch of shredded chicken that can be used to feed a large group, or the chicken can be split into two with half frozen for later.

The recipe we use this shredded chicken with the most is our Shredded Chicken Enchiladas that have a delicious creamy salsa verde sauce.

Our favorite thing to make with this recipe is shredded chicken enchiladas

If you’re looking for a side dish to go along with whatever you’re making with this chicken, try our Instant Pot Mexican Rice recipe, the flavors in the rice really compliment the flavors in the shredded chicken.


  • 2 tablespoons canola oil
  • 1 ½ cups chopped zucchini
  • 1 ½ cups chopped yellow squash
  • ½ cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 ½ cups shredded, cooked chicken breast (about 4 1/2 oz.)
  • ½ cup shredded, cooked chicken thigh (about 1 1/2 oz.)
  • ⅝ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
  • 8 (6 inch) corn tortillas
  • Cooking spray
  • ½ cup bottled salsa verde
  • Fresh cilantro leaves

Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.

Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.

Prep tip: To heat the tortillas in the microwave, place 4 tortillas at a time on a microwave-safe plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warm. Repeat with remaining tortillas.


INSTRUCTIONS

Boil chicken in enough water to cover all of chicken for 20 minutes. Be sure to cook throughout and check for no-pink to be sure. Do not over-cook or else chicken will be more rubbery. Set chicken breasts aside to cool on an open workspace.

While chicken is cooling, in a large frying pan add butter and minced garlic. Cook for no more than 5 minutes at medium heat and turn to simmer.

In a large mixing bowl soften cream cheese and add in cumin, ½ jar of green enchilada sauce, ½ can of red enchilada sauce, ½ can of diced jalapenos (more or less but I think this has just enough kick, but not too much), ½ cup of Rotel (I diced up the tomatoes a little finer because I don’t prefer big chunks of tomatoes in my bites and recommend it to keep the creaminess of this recipe) and 1 cup of shredded cheese. Once all of these ingredients are mixed add to the frying pan and mix in the garlic throughout.

Shred chicken. Keep reading if you haven’t done this before…with a fork in each hand use one fork to hold the chicken in place and place the other on top of the chicken breast and pull away from you. As it gets smaller and harder to work with it can be easy to shred with your own hands. This may seem tedious but, it makes the whole meal.

Add chicken to large pan and blend with other ingredients well. Pour about a 2 inch line of green enchilada sauce at the bottom of the pan and top with a thin line of ranchero sauce. Spoon about 1/3 cup of mixed ingredients into each tortilla, roll and place seam side down in 9x13 baking dish. Once dish is full, spoon green and red sauce over (I did about a 2.5 to 1 ratio for green to red) and cover with remaining cup of shredded cheese.

Bake for 20 min at 375 degrees. If you make this ahead of time bake for 30 minutes, 15 minutes covered with foil and remove for final 15 minutes.


Instructions

Preheat oven to 350°F. Mix tomato sauce, stock, Seasoning and flour in small saucepan until well blended. Cook on medium heat until bubbly and thickened, about 5 minutes, stirring occasionally. Set aside.

Heat oil in medium skillet on medium-high heat. Add onion and mushrooms cook and stir 4 to 5 minutes or until softened. Stir in chicken and 1/4 cup of the sauce cook until heated through.

Spoon about 1/4 cup each chicken filling and cheese onto each tortilla. Roll tortillas around filling. Place seam-side down in 13x9-inch baking dish sprayed with no stick cooking spray. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese.


Tips for Better Homemade Enchiladas

A somewhat unique feature in this recipe is how we roll our enchiladas. We like to fold the edges of the tortilla inwards after they’ve been filled to help keep everything together and so we can fit 8 enchiladas into a 9 by 13-inch baking dish.

Mark Hinds


Shredded Chicken Enchiladas

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove form the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you”™d like.


How to make chicken enchiladas

Chicken enchiladas are a baked casserole dish made with four essential components.

  • Shredded Chicken:Sauteed chicken breasts are seasoned before and after cooking with a blend of cumin, paprika, salt, pepper, garlic, powder, and chili pepper.
  • Tortillas: 6-inch round flour tortillas are lightly charred in a pan or over the direct heat of a gas burner for just a few seconds to make them more pliable and add a smoky flavor. Corn tortillas can be used as a gluten-free substitute.
  • Enchilada Sauce: It’s simple to make homemade enchilada sauce. Crushed tomatoes, chipotle chilis in adobo sauce, chicken broth, cumin, chipotle chili powder for a smoky and slightly spicy flavor.
  • Cheese: A blend of two kinds of cheese, sharp cheddar and Monterey Jack give the right melted consistency.

The heated tortillas get lightly dipped in the enchilada sauce and then filled with chicken. Other ingredients like diced green chilis or cooked corn can also be added for more flavor. The stuffed tortillas are rolled and placed seam side down in a baking dish, so they do not open up when serving.

Just before baking, two cups of cheese are layered on top of the enchiladas. If you want to make this dish ahead of time or make a freezer meal, this is the perfect place to stop. The pan can be covered and refrigerated or frozen until ready to bake and serve.

I’ve found that covering the casserole with foil and baking for about 20 minutes keeps the cheese hot and melted. Cooking without being covered for an extended period dries out the chicken and makes the cheese harder in texture.

These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Serve some toppings on the side like sour cream, tomatoes, cilantro, green onions, diced avocado or sliced jalapenos for extra heat. Whenever I have leftover roasted chicken, I use it in this dish for an even quicker meal.

More Mexican recipes


  • For the Beans:
  • 1 package (16 oz.) dry Mayocoba beans (also known as Peruvian beans or Canary beans)
  • 8 cups water
  • 1 garlic clove, grated
  • 2 tsp. salt
  • For the Chicken:
  • 5 boneless, skinless chicken breasts
  • 2 medium onions, preferably white or yellow
  • 1 green bell pepper
  • 2 tbsp. minced green chili of your choice (like jalapeno or pasilla)
  • 6 garlic cloves
  • 1/2 tsp. cumin
  • 2 tbsp. olive oil
  • 1/2 cup light sour cream
  • 1/2 cup shredded Monterrey Jack cheese
  • Salt and pepper to taste
  • For the enchilada sauce:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3 cups chicken stock
  • 1 cup light sour cream
  • 1/2 cup shredded monterrey jack cheese
  • For the assembly:
  • 8 flour tortillas
  • cooking spray or melted butter
  • 1 cup shredded Monterrey jack cheese
  • 1/2 cup fresh cilantro to garnish.

Step 1

For the Beans:
The first thing to do, is wash the beans to remove any twigs or debris. Next transfer the beans to a pressure cooker with the water and salt. Close the lid and turn up the heat to high. Once the steam begins to come out of the pressure cooker, lower the heat to medium. Let the beans cook for 30 minutes before turning off the heat. I hate waiting for the pressure to release, so what I do is run cold water over the pressure cooker in the sink. Remove the lid and check to make sure the beans are tender. If not put the lid back on and cook for another 5-10 minutes, but they should be done within 30 minutes. Using a slotted spoon, transfer the beans to a food processor bowl. Add about 3 tbsp. of the bean water from the pot, a little salt and grate the garlic clove into the bowl. Blend the beans until you have a smooth consistency. Set aside until you’re ready to assemble the enchiladas.

To make this dish a little easier, you could just mash the beans with a potato masher, but that will yield a more chunky consistency. If you don’t have a food processor, you could soak the beans overnight and then just boil them in a pot with the same amount of water for about one hour.

For the Chicken:
First boil the chicken breasts in a large pot of water.seasoned liberally with salt. Once the chicken breasts are cooked through, transfer them to a cutting board and allow them to cool. While the chicken is cooking, begin mincing your green pepper, garlic and green chilies. Dice the onion finely and add the olive oil into a large non-stick skillet. Turn the heat up to medium high and add in the chilies, onions and garlic to the pan. Saute for about 6 minutes, stirring occasionally. While the veggies cook, take two forks and begin shredding the chicken breasts. Transfer the chicken to the skillet and season with the cumin, salt and pepper. Allow the chicken and veggies to cook together for about 3-4 minutes before turning off the heat. In a separate mixing bowl, combine the sour cream and cheese and add it into the skillet, making sure to combine everything really well.


For the enchilada sauce:
First add the butter to a non-stick sauce pan. Next add in the flour and make a roux. To that, add the chicken stock and whisk vigorously, breaking any clumps of flour that may have formed. Next add in the sour cream and the cheese and blend well. Season with a little salt. Set the sauce aside until assembling the enchiladas.


For the assembly:
First pre-heat the oven to 400ºF.

Next, take a scoop of the beans and spread if evenly over one side of the tortilla. Next add in a scoop of the chicken mixture and roll the tortillas. Spray a 9×13 baking dish with a little cooking spray and place the enchiladas, seam down in the pan. Repeat this step until you have filled the entire pan with the enchiladas. Spray the tops of the enchiladas with cooking spray, or brush with melted butter. Place the baking dish in the oven and bake for 10 minutes or until the tortillas are slightly crisp. Next, remove the tray from the oven and pour the sauce over the top of the enchiladas. Sprinkle the cheese over the top and place the pan back in the oven for another 10 minutes or until the cheese is golden and bubbly.


  • 2 cloves garlic, minced
  • 1 can (1 1/2 cups) enchilada sauce (I use Mild)
  • kosher salt
  • ground black pepper
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterrey jack cheese, divided
  • 1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
  • 12 6-inch corn tortillas
  • cooking spray

Step 1

Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove form the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.



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