As promised…my Cinco de Mayo enchilada recipe! I have tried many enchilada recipes and this one is very kid friendly- the green chili enchilada sauce is very mild and slightly sweet and the marinated chicken is full of flavor.
I started the dish by cooking my chicken. I poached the chicken in chicken broth and seasoned the cooking water with salt, pepper, and chili powder. Cover raw chicken with cooking liquid and simmer until chicken is cooked through.
TIP ALERT!! I shredded my chicken in my Kitchenaid… really! Just put the chicken breasts in the mixer with the paddle attachment and mix on medium speed. Can you believe it? I met a cooking coach recently who gave me this idea! I can’t wait for you to try it! Perfect shredded chicken! I see lots of chicken salad in my future!
Add your corn to chicken mixture. This is one of those moments I wish I had a gas stove… it would have been nice to get a good char on this corn… oh well…If you have a gas stove, put the whole corn cob onto your gas burner and char it up!
I added a can of black beans to chicken as well. Rinse and drain beanc.
Then I put the shredded chicken, corn and black beans into a gallon size disposable bag to start marinating the chicken… I marinated cooked shredded chicken for about 30 minutes, but it can be marinated for up to 4 hours.
Pour about a half cup of green chili enchilada sauce on the bottom of your pan….i used canned sauce.
I shredded about two cups of Monterey Jack cheese. I like to shred my own cheese if I have the time. I recently did some research on what they are putting into our shredded cheese bags to keep it “fresh” and …. um… no thanks! I had the time today so I went for it!
Scoop about a spoonful or two of the chicken mixture plus a sprinkling of cheese onto your fajita size flour tortilla….
Roll tortilla and place fold size down into your baking sheet.
Add the remainder of your chili sauce to a cup of whipping cream, stir to combine. This is a perfect “sauce” to make if you are in a hurry. My favorite thing to do when I’m making chicken enchiladas is a white cream sauce that incorporates the cheese into the sauce- it’s very decadent! This is easy and quick and still yummy!
Pour your chile cream sauce over your enchiladas! It’s important to cover any exposed tortilla surface with your sauce. You don’t want crunchy edges.
Cover with cheese
Bake at 350 degrees for 25-30 minutes. Remember everything is cooked- we are looking to heat everything up and melt that cheese!
Enchiladas are the perfect dish to make ahead and freeze. I had a bunch of the chicken mixture left over and have been having a southwest salad for lunch all week! YUM!
- 4 tablespoons honey
- 3 tablespoons lemon juice
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 2 lbs chicken breasts, cooked and shredded
- 8 flour tortillas
- 2 cups Monterrey jack cheese, shredded
- 1 cup heavy cream
- 20 oz green enchilada sauce
- Mix marinade ingredients together and toss with shredded chicken, corn and black beans in a gallon size Zip-lock bag. Let it marinade in the fridge for 30 minutes or up to 4 hours. Pour about 1/2 cup enchilada sauce in the bottom of a 9x13 baking pan. Mix the remaining enchilada sauce with cream. Mix and set aside. Fill the tortillas with chicken mixture and a sprinkle of cheese. Place tortillas in baking pan, fold side down. Once your baking pan is full, pour your chile cream sauce over your enchiladas and sprinkle with your remaining cheese. Bake at 350 degrees for 25-30 minutes or until slightly brown and bubbly.