Homemade enchilada heaven! secrets revealed for perfect chicken enchiladas on stovetop

Indulge in the savory flavors of homemade chicken enchiladas, prepared with love and cooked to perfection on your stovetop. This easy-to-follow guide will empower you to create this tantalizing dish in the comfort of your own kitchen.

Ingredients

For the Chicken Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped cilantro

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 12 corn tortillas
• 1 cup shredded cheddar cheese

Instructions

Prepare the Chicken Filling:
1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breasts and cook until browned on both sides.
4. Remove the chicken from the skillet and shred it using two forks or a meat shredder.
5. Return the chicken to the skillet and add the onion, garlic, chili powder, cumin, salt, and black pepper.
6. Cook until the vegetables are softened, about 5 minutes.
7. Stir in the black beans, corn, and cilantro.

Make the Enchilada Sauce:
1. Heat the olive oil in a small saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth until smooth.
4. Add the tomato sauce, chili powder, cumin, salt, and black pepper.
5. Bring to a simmer and cook until thickened, about 5 minutes.

Assemble the Enchiladas:
1. Preheat the oven to 350°F (175°C).
2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
3. Dip each tortilla into the remaining enchilada sauce and fill with 1/2 cup of the chicken filling.
4. Roll up the tortillas and place them seam side down in the baking dish.
5. Pour the remaining enchilada sauce over the enchiladas.
6. Sprinkle with shredded cheddar cheese.

Bake:
1. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
2. Let stand for 5 minutes before serving.

Tips for Success

• For a richer flavor, use dark meat chicken breasts.
• Add your favorite vegetables to the chicken filling, such as bell peppers, zucchini, or mushrooms.
• If you don’t have corn tortillas, you can use flour tortillas instead.
• Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.

Variations

• Chicken and Cheese Enchiladas: Omit the beans and corn from the chicken filling and add extra shredded cheddar cheese.
• Beef Enchiladas: Replace the chicken with ground beef.
• Vegetarian Enchiladas: Omit the chicken and use a combination of black beans, corn, and vegetables for the filling.

Serving Suggestions

• Serve the enchiladas as a main course with a side of rice and beans.
• Cut the enchiladas into squares and serve them as an appetizer.
• Use the enchiladas as a filling for tacos or burritos.

Savor the Enchilada Symphony: A Culinary Conclusion

Embark on this culinary adventure and prepare yourself for a delectable treat. With each bite, these homemade chicken enchiladas will dance across your taste buds, leaving you craving more. So, gather your ingredients, fire up your stovetop, and let’s embark on a journey of flavor and satisfaction.

Questions We Hear a Lot

Q: Can I make the enchiladas ahead of time?
A: Yes, you can assemble the enchiladas and refrigerate them for up to 2 days before baking. When ready to bake, bring them to room temperature for 30 minutes before placing them in the oven.

Q: How can I make the enchiladas spicier?
A: Add more chili powder or cayenne pepper to the chicken filling or enchilada sauce to increase the heat level.

Q: What are some other toppings I can use?
A: In addition to sour cream, salsa, and guacamole, you can also top the enchiladas with chopped onions, tomatoes, cilantro, or shredded lettuce.