I have an easy chicken enchilada recipe from scratch for you that produces the most flavorful enchiladas. Also included my recipe for slow cooker refried beans.
Including sour cream in the filling is the key to a rich and creamy filling. Add to that, the unique blend of mozzarella and cheddar cheeses, and you have an incredible treat.
Easy Chicken Enchilada Recipe
4 cups chopped cooked chicken
1-1/2 cups shredded mozzarella cheese, divided
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups sour cream
1/4 cup finely chopped onion
PREHEAT oven to 350 degrees and spray a 9×13 inch baking dish with oil.
In a large bowl, mix the chicken with one cup of the mozzarella cheese, cheddar cheese, chopped onion and all of the sour cream. Mix well.
Place approximately 1 cup of the chicken filling in the center of the flour tortilla and roll up. Place seam-side down in the baking dish and repeat with the remaining tortillas.
Pour the enchilada sauce over all and sprinkle with the remaining 1/2 cup shredded mozzarella and cheddar cheese. Bake for 45 minutes.
refried beans, recipe below
You may use rotisserie chicken or boneless, skinless chicken thighs.
Beef Taco Recipe (photo)
This chicken enchilada recipe worth its weight in gold. It completely fills a 9×13 inch pan. If you have the time, this is the recipe to try.
HOMEMADE CHICKEN ENCHILADA RECIPE
2 lbs skinless, boneless chicken meat, chunked OR 1 whole chicken
1 can condensed cream of chicken soup
1-1/4 cups sour cream
1/2 tsp homemade chili powder
1 TBS butter
1 small onion, chopped
2 jalapenos, seeded and finely chopped (or small can (4oz) green chilies)
1 TBS homemade taco seasoning
1 bunch fresh green onions, chopped (divided)
1 cup chicken broth (used to cook chicken in)
1 tsp fresh lime juice
1 tsp onion powder
1/2 tsp garlic powder
8 homemade tortillas, warmed so they are pliable
3 cups cheddar cheese, shredded (divided)
2 cups homemade enchilada sauce
3/4 cup sliced black olives
sour cream, garnish
sliced jalapenos, garnish
salsa or pico de gallo
To poach a whole chicken, place in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is no longer pink; approximately 1-1/2 hours. Boneless, skinless chicken should take 10 to 20 minutes; depending on the size. Rotisserie chicken works too.
Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside.
Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.
Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
PREHEAT oven to 350 degrees.
Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1-1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.
Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Serve with Spanish Rice and toppings.
Slow Cooker Refried Beans
1 onion, peeled and roughly chopped
3 cups dry pinto beans, rinsed well
1/2 tsp Liquid Smoke
1/2 fresh jalapeno, seeded and chopped
2 minced garlic cloves
1 TBS sea salt
9 cups beef broth
Place all ingredients in a slow cooker and cook on high for eight hours. When done, drain but keep the liquid. Mash with a potato masher and add a small amount of cooking liquid at a time until desired consistency is achieved. Salt to taste.