Introduction
Classic Chicken Enchiladas are a staple in Mexican cuisine, and for good reason – they’re easy to make, flavorful, and can be tailored to suit any serving size, whether it’s for a family dinner or a large gathering at child care centers or schools. One of the reasons this dish is so beloved is that it’s an easy chicken enchilada recipe to follow, making it perfect for beginners and experienced cooks alike. The combination of tender chicken, rich cheese, and savory enchilada sauce all wrapped up in a warm tortilla is a match made in heaven.
The aroma of cumin and garlic powder wafting from the oven is sure to tantalize your taste buds and leave you craving for more. The best part? This recipe is incredibly versatile, making it an excellent choice for various occasions and audiences. Whether you’re serving a small family or a large group, this recipe can be easily scaled up or down to meet your needs.
So, if you’re looking for a delicious and easy-to-make meal that’s sure to please, look no further than this classic chicken enchilada recipe. With its rich flavors and hearty ingredients, it’s the perfect dish to add to your repertoire. And, as an added bonus, it’s a great way to get your daily dose of protein and fiber.
Why You’ll Love This Recipe
This recipe for Classic Chicken Enchiladas is a game-changer. Not only is it incredibly easy to make, but it’s also packed with flavor and can be tailored to suit any serving size. The best chicken enchilada recipe is one that balances ease of preparation with delicious results, and this one delivers on both counts.
One of the things that sets this recipe apart is its use of simple, everyday ingredients. By combining chicken, cheese, beans, and tortillas with some basic spices and seasonings, you can create a dish that’s both satisfying and delicious. And, because it’s so easy to make, it’s perfect for busy weeknights or special occasions.
Whether you’re serving a family dinner or a large gathering, this recipe is sure to please. The combination of chicken, cheese, and enchilada sauce is a classic for a reason, and the addition of cumin and garlic powder adds a depth of flavor that’s hard to resist. So, if you’re looking for a recipe that’s sure to become a staple in your household, look no further than this classic chicken enchilada recipe.
Ingredients
For Family Child Care (Serves 6)
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 6 5/8 oz.
- Cheese, mozzarella, nonfat shredded 3/4 c., 3 tbsp., 1 1/8 tsp.
- Beans, black, mature seeds, canned, low sodium 1/3 c., 1 1/3 tsp.
- Soup, chicken broth or bouillon, dry 3/8 tsp.
- Spices, garlic powder 3/8 tsp.
- Spices, cumin seed ground 1/4 tsp.
- Tortilla, Flour, 6″, Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 6 tortila
- Sauce, enchilada, red, mild, ready to serve 1/2 c., 1 tbsp., 1 7/8 tsp.
For Child Care Centers (Serves 25)
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 1 Ibs., 11 1/2 oz.
- Cheese, mozzarella, nonfat shredded 1 qt
- Beans, black, mature seeds, canned, low sodium 1 1/2 c.
- Soup, chicken broth or bouillon, dry 1 1/2 tsp.
- Spices, garlic powder 1 1/2 tsp.
- Spices, cumin seed ground 3/4 tsp.
- Tortilla, Flour, 6″, Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 25 tortilla
- Sauce, enchilada, red, mild, ready to serve 1 pt., 1/2 c.
For Schools (Serves 50 and 100)
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 6 Ibs., 14 oz. (for 50 servings), 13 Ibs., 12 oz. (for 100 servings)
- Cheese, mozzarella, nonfat shredded 1 gal. (for 50 servings), 2 gal. (for 100 servings)
- Beans, black, mature seeds, canned, low sodium 1 qt., 1 pt. (for 50 servings), 3 qt. (for 100 servings)
- Soup, chicken broth or bouillon, dry 2 tbsp. (for 50 servings), 1/4 c. (for 100 servings)
- Spices, garlic powder 2 tbsp. (for 50 servings), 1/4 c. (for 100 servings)
- Spices, cumin seed ground 1 tbsp. (for 50 servings), 2 tbsp. (for 100 servings)
- Tortilla, Flour, 6″, Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 100 tortilla (for 50 servings), 200 tortilla (for 100 servings)
- Sauce, enchilada, red, mild, ready to serve 2 qt., 1 pt. (for 50 servings), 1 gal., 1 qt. (for 100 servings)
Ingredient Notes & Substitutions
When it comes to the ingredients, there are a few key things to keep in mind. First, the type of chicken used is important – in this recipe, we’re using pulled chicken that’s low in sodium. This helps to keep the dish healthy and flavorful. You can also use other types of chicken, such as diced or shredded, but pulled chicken works best for this recipe.
Another important ingredient is the cheese. We’re using nonfat mozzarella cheese, which provides a rich and creamy texture without adding too much fat. You can also use other types of cheese, such as cheddar or Monterey Jack, but mozzarella works best for this recipe.
The beans are also a crucial ingredient in this dish. We’re using canned black beans that are low in sodium, which helps to keep the dish healthy. You can also use cooked beans or other types of beans, such as pinto or kidney beans.
Finally, the tortillas are an essential ingredient in this recipe. We’re using whole wheat tortillas, which provide a nutritious and flavorful base for the dish. You can also use other types of tortillas, such as flour or corn tortillas, but whole wheat works best for this recipe.
Step-by-Step Instructions
- Drain beans, rinse in a colander.
- In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.
- Scoop 2oz of mixture onto each tortilla and roll up into tube.
- Place into 2 inch hotel pans or sheet pans. Cover with enchilada sauce.
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes.
- Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches 165 degrees F.
- Hold hot for service.
Visual Guide & Tips
As you assemble the enchiladas, make sure to scoop the mixture onto the center of the tortilla, leaving a small border around the edges. This will help the tortilla roll up neatly and prevent the filling from spilling out.
When you place the enchiladas in the pan, make sure to leave a small space between each one. This will help the sauce cook evenly and prevent the enchiladas from sticking together.
As the enchiladas bake, the cheese will melt and the tortillas will become soft and pliable. The enchilada sauce will also thicken and become more intense, adding a rich and savory flavor to the dish.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making enchiladas is overfilling the tortillas. This can cause the filling to spill out during baking, making a mess and affecting the texture of the dish. To avoid this, make sure to scoop the mixture onto the center of the tortilla, leaving a small border around the edges.
Another common mistake is not covering the pan with foil during baking. This can cause the top of the enchiladas to become dry and crusty, rather than soft and cheesy. To avoid this, make sure to cover the pan with foil for the first 15 minutes of baking, then remove it to allow the top to brown and crisp up.
If you find that your enchiladas are too dry, you can try adding a little more enchilada sauce or cheese to the filling. You can also try covering the pan with foil for a longer period of time, to help retain moisture and heat.
On the other hand, if you find that your enchiladas are too wet, you can try reducing the amount of enchilada sauce or cheese in the filling. You can also try baking the enchiladas for a longer period of time, to help evaporate excess moisture and crisp up the top.
Some other tips to keep in mind include using low-sodium ingredients to reduce the salt content of the dish, and customizing the recipe with your favorite toppings or additional vegetables. You can also try using different types of cheese or enchilada sauce to change up the flavor and texture of the dish.
Storage & Freezing
To store leftover enchiladas, simply place them in an airtight container in the refrigerator for up to 3 days. You can also freeze the enchiladas for up to 2 months, then thaw and reheat as needed.
When reheating the enchiladas, make sure to cover them with foil and heat them in a low oven (around 300°F) until warmed through. You can also try microwaving the enchiladas, but be careful not to overheat them, as this can cause the cheese to become tough and rubbery.
FAQs
Q: Can I use ground beef instead of chicken?
A: Yes, you can use ground beef instead of chicken. Simply cook the ground beef until it’s browned, breaking it up into small pieces as it cooks. Then, add the cooked ground beef to the filling mixture and proceed with the recipe as instructed.
Q: Can I customize the recipe with my favorite toppings or additional vegetables?
A: Yes, you can customize the recipe with your favorite toppings or additional vegetables. Some ideas include diced onions, bell peppers, or mushrooms, or toppings like sour cream, salsa, or avocado.
Q: How do I prevent the tortillas from becoming too dry or brittle?
A: To prevent the tortillas from becoming too dry or brittle, make sure to handle them gently and avoid over-baking the enchiladas. You can also try brushing the tortillas with a little bit of oil or water before baking, to help keep them moist and pliable.
Q: Can I make the enchiladas ahead of time and freeze them for later?
A: Yes, you can make the enchiladas ahead of time and freeze them for later. Simply assemble the enchiladas, cover them with plastic wrap or aluminum foil, and place them in the freezer. Then, when you’re ready to bake them, simply thaw the enchiladas overnight in the refrigerator and bake them as instructed.
Q: How do I know when the enchiladas are done baking?
A: To know when the enchiladas are done baking, simply check the internal temperature of the filling. It should reach 165°F for food safety. You can also check the texture of the cheese, which should be melted and bubbly.
Q: Can I use different types of cheese or enchilada sauce in the recipe?
A: Yes, you can use different types of cheese or enchilada sauce in the recipe. Some ideas include using shredded cheese instead of sliced, or using a spicy enchilada sauce for added heat. Simply substitute the ingredients as desired and proceed with the recipe as instructed.
Conclusion
In conclusion, this recipe for Classic Chicken Enchiladas is a delicious and easy-to-make dish that’s perfect for any occasion. With its rich flavors and hearty ingredients, it’s sure to become a staple in your household. So why not give it a try and see for yourself why it’s a favorite among so many people?
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with this recipe.
Chicken Enchilada
Ingredients
Method
- Drain beans, rinse in a colander.
- In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.
- Scoop 2oz of mixture onto each tortilla and roll up into tube.
- Place into 2 inch hotel pans or sheet pans. Cover with enchilada sauce.
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes.
- Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches 165 degrees F.
- Hold hot for service.