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Chicken Enchiladas Two Ways - Beginner & Expert

Chicken Enchiladas Two Ways - Beginner & Expert

Enchiladas, the quintessential Tex-Mex main, are a great dish because they feed a crowd. Shredded chicken, melty cheese, gooey sauce, and soft tortillas: what's not to love about them? Excellent for entertaining, it's easy to create an entire Mexican themed meal around enchiladas. Enchiladas are like lasagna in that they have so many steps - poaching chicken, simmering the sauce, assembling the tortillas - and can seem like a huge project to make. However, they are quickly and simply put together by even the most beginner of cooks. If you have the time and skills, it's incredibly rewarding to go through the whole process with both the chicken and homemade sauce. Whichever way you make them, you should master enchiladas - so get the recipe that suits your level of cooking -


Beginner Chicken Enchiladas
From Kraft Foods

2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
8 Flour Tortillas
1 can (14-1/2 oz.) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican Style Shredded Cheese

  1. Preheat oven to 350°F.
  2. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
  3. Place, seam-sides down, in 13x9-inch baking dish; top evenly with tomatoes with their liquid and cheese. Cover with foil.
  4. Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.

Serves 4.


Expert Chicken Enchiladas
From Tyler Florence

Salsa Verde:
12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
Enchiladas:
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream

  1. Make the salsa: put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  2. Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
  3. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly.
  4. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  5. To assemble the dish: preheat the oven to 350 degrees F.
  6. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board.
  7. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish.
  8. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
  9. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Serves 4.

Chunky Guacamole:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

  1. Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky.
  2. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
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Join The Conversation
ShanaB ShanaB 8 years
mmmm sounds great!
SU3 SU3 8 years
Oooh! I heart enchiladas! Thanks for the lower calorie version, Fit!
crispet1 crispet1 8 years
I ate my enchiladas for lunch, but now Im super tired. Im stuffed!
mak10782 mak10782 8 years
I have made Tyler's recipe and it is AMAZING. I highly recommend!
gingereg gingereg 8 years
i made chicken enchiladas for the first time sunday night (from a different tyler florence recipe from food network) and it was very easy and healthy. i used reduced fat cheese and sour cream and the chicken was skinless/boneless. we didn't have guacamole...the salsa and sour cream was enough for us. it was full of veggies-corn, tomatoes, chipotle chiles, green chiles, onion, garlic, and we topped it with lettuce and more chopped tomatoes and salsa... and even though i'm not a fan of mexican food i enjoyed it. my boyfriend LOVED it. definitely recommend trying it.
Fitness Fitness 8 years
For a quick fix to decrease the calories of these tasty looking enchiladas I would use non-fat sour cream and make sure the chicken is skinless breast meat. Try to go easy on the Jack cheese and use a reduced fat version if you can. Avocados are high in the good kinds of fat and full of nutrients, so although the guac adds calories and fat it is wroth it.
partysugar partysugar 8 years
Kaciegrrl: I'll talk to FitSugar and see if she has any suggestions on a low cal version!
verily verily 8 years
I have some poblanos in my fridge that need to be used. Maybe I'll give the sauce a try. I've already got shredded chicken in my freezer. I've made enchiladas like the beginner ones many many times, but mixing rotel tomatoes in with the chicken and pouring the soup as the sauce over the top. Not necessarily just for beginners, but great for time-strapped people too.
verily verily 8 years
I have some poblanos in my fridge that need to be used. Maybe I'll give the sauce a try. I've already got shredded chicken in my freezer. I've made enchiladas like the beginner ones many many times, but mixing rotel tomatoes in with the chicken and pouring the soup as the sauce over the top. Not necessarily just for beginners, but great for time-strapped people too.
LaLaLaurie06 LaLaLaurie06 8 years
ohhhh enchiladas! yes!
LaLaLaurie06 LaLaLaurie06 8 years
ohhhh enchiladas! yes!
crispet1 crispet1 8 years
We just made these two nights ago. I have leftovers for lunch today!
ALSW ALSW 8 years
I think I could handle the Beginner's version. I can rarely find tomatillos around here!
rainonme224 rainonme224 8 years
my bf's mom makes the best enchiladas ever! i would make these for times when i couldn't have hers though.
Kaciegrrl Kaciegrrl 8 years
These look awesome! Now how about a low-cal version? :P
Sanja Sanja 8 years
Ohhhh, I'm so hungry now! I will try this!
Sanja Sanja 8 years
Ohhhh, I'm so hungry now!I will try this!
brokenbracelet brokenbracelet 8 years
I LOVE chicken enchiladas!
LisaMC33 LisaMC33 8 years
I can't wait to try the expert chicken enchiladas! They sound so good!!!
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