Crunchy on the outside with a creamy chicken filling on the inside, Parade Chef Jon Ashton’s rich, decadent chicken enchilada recipe makes for the perfect weeknight meal. And even though these Mexican restaurant-worthy enchiladas may seem complicated, they’re actually super easy to make. Proving homemade ‘chiladas are always the […]
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Crunchy on the outside with a creamy chicken filling on the inside, Parade Chef Jon Ashton's rich, decadent chicken enchilada recipe makes for the perfect weeknight meal.
And even though these Mexican restaurant-worthy enchiladas may seem complicated, they're actually super easy to make. Proving homemade 'chiladas are always the way to go, especially when you throw a DIY topping bar on the side.
Set out sour cream, guacamole, salsa, cilantro and lime wedges, then let your fam (or guests) go wild garnishing their chicken enchilada dinner.
Ingredients for Chicken Enchiladas
- 2 tablespoons olive oil or canola oil
- 1 medium onion, thinly sliced
- 1 red pepper, thinly sliced
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons chili powder
- 1 rotisserie chicken, shredded
- 1 cup ricotta cheese
- 1 packet Boursin cheese
- Salt and pepper
- 12 corn tortillas
- 4 cups of your favorite enchilada sauce, divided
- 1 cup Monterey Jack cheese
- 1/2 cup fresh cilantro leaves, chopped
- lime wedges
Equipment Needed
- Pyrex dish
- Skillet
- Bowl
How to Make Chicken Enchiladas
1. Adjust oven racks to upper and lower-middle positions and heat oven to 400 degrees F. Spray a 13x9 inch Pyrex dish with vegetable cooking spray. Heat oil in a large skillet. Sauté onion and peppers over medium high heat until crisp-tender (about 5 minutes).
2. Add garlic and chili powder.
3. Add shredded chicken and cook for 3-5 minutes. Remove and place to one side to cool.
4. Whip together ricotta and Boursin cheese in a bowl. Season with salt and pepper to taste.
5. Stack tortillas, spraying with oil in between each tortilla to prevent tearing and wrap in damp dish towel. Microwave until pliable, about 30 seconds. Or, bake in the oven on a sheet of tin foil until golden and crispy.
6. Place 12 warmed tortillas on a countertop and evenly spread a line of the cheese mixture down the center of each tortilla.
7. Divide chicken and pepper mixture amongst the tortillas.
8. Tightly roll tortilla around the chicken mixture, and place seam side down in Pyrex dish.
9. Place in oven and cook for 8-10 minutes, or until slightly golden. Remove from oven and drizzle two cups of enchilada sauce over tortillas.
10. Evenly sprinkle with Monterrey Jack cheese and return to oven for 5 minutes, or until cheese is melted.
11. While the enchiladas are cooking for their final 5 minutes, warm remaining enchilada sauce. Serve with warmed enchilada sauce, cilantro, and lime wedges. Season with salt and pepper.
12. Enjoy!
What to Serve With Chicken Enchiladas:
More Enchilada Recipes to Try:
Celebrity Enchilada Recipes:
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