Best Chicken Enchilada Recipe With Corn Tortillas
Enchiladas are a classic Mexican dish that is loved by many all over the world. It is an easy-to-make meal that is both flavorful and satisfying. The best part about making enchiladas is that you can customize them according to your liking by using different types of meat, sauces, and tortillas. In this article, we will be sharing with you the best chicken enchilada recipe with corn tortillas. This recipe is perfect for anyone who loves spicy and savory food. So, roll up your sleeves and let's get started!
Ingredients:
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 2 cups chicken broth
For the Chicken Filling:
- 1 lb. boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup chopped fresh cilantro
For the Enchiladas:
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions:
Step 1: Make the Enchilada Sauce
In a saucepan, heat the oil over medium-high heat. Add the flour and stir constantly for 1 minute, or until the mixture turns golden brown. Add the chili powder, garlic powder, salt, and cumin. Stir constantly for another minute.
Gradually whisk in the chicken broth, making sure to stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook, stirring occasionally, for 10-15 minutes or until the sauce has thickened.
Step 2: Cook the Chicken Filling
Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the chicken breasts to the skillet and season with salt, black pepper, chili powder, and garlic powder.
Cook the chicken for 8-10 minutes per side or until fully cooked. Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet and add the black beans, corn kernels, and chopped cilantro. Stir to combine and cook for another 2-3 minutes.
Step 3: Assemble the Enchiladas
Preheat the oven to 350°F. Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish.
Warm the corn tortillas by placing them on a baking sheet and heating them in the preheated oven for 1-2 minutes or until they become soft and pliable.
Spread a spoonful of the chicken filling onto each tortilla and roll it up tightly. Place the rolled-up tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled-up tortillas, making sure to cover them evenly. Sprinkle the shredded cheddar cheese on top.
Bake the enchiladas for 20-25 minutes or until the cheese has melted and the sauce is bubbly.
Step 4: Serve and Enjoy
Remove the enchiladas from the oven and let them cool for 5-10 minutes. Garnish with sour cream and chopped cilantro before serving.
Enjoy your delicious homemade chicken enchiladas with corn tortillas!
Meta Description:
Looking for a delicious and spicy Mexican dish? Try making these Best Chicken Enchiladas with Corn Tortillas with our easy-to-follow recipe. Perfect for anyone who likes a savory meal.
Meta Keywords:
enchilada sauce, chili powder, shredded chicken, corn tortillas, black beans, sour cream, cheddar cheese, cilantro