I have another Chicken Enchilada recipe on this site. That one is very simple and only involves chicken, cheese and enchilada sauce. It’s quick, it’s easy and perfect for a weeknight, especially if the chicken is already precooked. You can find that recipe here.
This Chicken Enchilada recipe is different in that it includes more ingredients, like peppers and onions and garlic. There’s some spaghetti sauce, enchilada sauce and even sour cream. Lots of Mexican spices like cumin and chili powder give the enchiladas a great flavor.
I’ve come to realize that quality ingredients are KEY when it comes to simple dishes like this. If you use store bought tortillas, no name mozzarella cheese, canned enchilada sauce and refried beans you will get a less than stellar result.
It really doesn’t take any more time or effort to use quality, fresh organic ingredients in your dishes and you will ALWAYS notice the difference!
I make my enchilada sauce at least a day ahead of time. The flavors get a chance to incorporate and deepen. You can find that recipe here.
The refried beans can also be made in advance and just warmed up when you want to use them. You can get that recipe here!
And lastly, what Mexican dish would be complete without some homemade rice to go with it? You can find that recipe here!
Oh~ and let’s not forget the chips and guacamole !!!!
Chicken Enchiladas
Ingredients
- 4 cups cooked chicken, shredded or cubed
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1/4 cup green or red pepper, diced
- 1/2 cup organic sour cream
- 1 cup organic cheddar cheese shredded, divided
- 1 Tbsp fresh parsley, chopped
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 Tbsp chili powder
- 1/2 cup tomato sauce
- (8) 10″ whole wheat tortillas
- 8 oz enchilada sauce (I used THIS)
- 1/2 cup organic mozz cheese shredded
- refried beans (optional) (I used THESE)
Instructions
- Preheat the oven to 350 degrees
- Put approx. 1/4 cup enchilada sauce on the bottom of a 9×13 pan and set aside
- Add 1-2 Tablespoons olive oil to a large saute pan and sauté the onions, peppers and garlic for just a few min until soft. Sprinkle with salt and pepper as they are cooking
- Add the shredded chicken, sour cream, 1/2 cup of the cheddar cheese and spices
- Stir all the ingredients together and take the pan off the heat and cover. Let the cheese melt
- Stir in the tomato sauce
- Layer 2 Tablespoons of refried beans onto each tortilla (if desired)
- Top with 1/3 cup chicken and roll the tortilla up and place it in a 9×13 glass dish. Continue until you either run out of chicken or tortillas
- Top them with enchilada sauce and the remaining 1/2 cup cheddar cheese and 1/2 cup mozz cheese
- Cover and bake for 20 minutes or the cheese is completely melted and they are warmed through
- Serve with Mexican rice as a side dish or refried beans, chips and salsa
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂
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